salted fudge brownies

May 23, 2011

I don’t know what to tell you except that I’ve become obsessed with salted chocolate goods.

There are the chocolate sea salt cookies that are my go-to baked good. And then there’s the Salty Dog chocolate bars that I’ve told you about before and are now a staple in my pantry {not kidding about the word “staple”}. And now. Now there are salted fudge brownies and all is well with the world.

What makes these puppies so fudgy? Well, it likely has something to do with the hour of cooling time in the pan, plus the hour they get to hang out in the fridge. Pure torture for my fella. And me for that matter. But so worth it when you bite into a rich, chewy, fudgy, square of salted chocolate brownie heaven.

Knock yourself out.

Salted Fudge Brownies
adapted from Food & Wine


  • 1 1/2 sticks unsalted butter
  • 2 ounces unsweetened chocolate, finely chopped
  • 1/4 cup plus 2 tablespoons unsweetened cocoa, sifted
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour, sifted
  • 1/2 teaspoon kosher salt/other coarse salt


  1. Preheat the oven to 350F. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
  2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
  3. Bake the brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Sprinkle with more coarse salt and serve at room temperature.

Note: These can be refrigerated for up to 3 days, and frozen for up to 1 month. Good luck with keeping them around that long.

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{ 13 comments… read them below or add one }

Ruth May 23, 2011 at 11:15 am

These look A.M.A.Z.I.N.G!!


Ffion @ Chocolate and Raspberries May 23, 2011 at 4:29 pm



Evan Thomas May 23, 2011 at 6:44 pm

Oh good God, yes


rebecca May 23, 2011 at 10:17 pm

these look fab love the addition of salt


miriam May 24, 2011 at 7:24 am

am in the same boat with the salt – it takes the edge off anything too sweet and almost seems a bit…naughty?! I can’t think of the right word :)


Amanda @ Still LIfe with Duck May 24, 2011 at 3:05 pm

My mouth is watering. These look amazing! I’ve had salted caramel (love!) so I think this would be right up my alley.


holly May 31, 2011 at 11:12 am

ummm, yes. i also have been obsessed with the salty/sweet combination lately, and these look like they could continue the obsession.


Erica June 1, 2011 at 9:58 pm

Made these last weekend. AMAZING! The throngs are begging for more. Going to try you lemon buttermilk cookies next! :)


Angharad June 1, 2011 at 10:49 pm

Thanks Erica! I’m so glad they were a hit – I’m kind of obsessed with them too :)


Yevette August 24, 2011 at 10:21 am

Can these be mailed? As in, can they be unrefrigerated for 3 days? Thanks :)


Angharad August 24, 2011 at 2:48 pm

Hi Yevette, I’ve never shipped baked goods before personally but I would think the brownies would be fine. Just be sure that you pack them really carefully. If you want to be super careful then wrap each brownie in plastic wrap, line a tupperware box or similar with foil and pack the brownies in close to each other. Good luck!


Yevette August 30, 2011 at 9:52 am

Thank you! I did what you said, and I think it will work out! :)

kasey Brady November 3, 2011 at 6:49 pm

I made these tonight and they are scrumptious and easy…I wont ever resort to a boxed brownie mix again


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