Recipe: Sea Salt Fudge Brownies
Depending on the pan you use, you can make 9-12-15 brownies. You can always double the amount of the recipe and make more. For sure.... if you're serving this at a holiday get together, you'll really need twice the recipe. I honestly just used a 9-inch loaf pan (I just made a smaller batch) and it still gave me 8 pieces (though a bit thinner).
You'll need the following equipment: 9x9 inch square pan or a 9x13 rectangular brownie pan, parchment paper, mixing bowls, a whisk, a spatula, pastry brush, and an off-set spatula
2/3 cup all-purpose flour
1/2 cup dutch-processed cocoa powder
1/8 tsp salt
1/2 tsp baking powder
1/2 cup butter, unsalted and softened
1 cup semi-sweet chocolate chips
1/2 cup dark brown sugar
1 cup granulated sugar
1/2 tsp vanilla
1 tsp instant espresso powder
3 eggs, large at room temperature
sea salt flakes (this can be optional if you wanted plain brownies)
extra butter for greasing the pans
1. Preheat your oven to 350℉. Grease your pan with butter and line with parchment paper. Set aside.
2. Sift together all the dry ingredients in a bowl and whisk. Set aside.
6. Do a toothpick test in the middle of the pan (note: because you want this fudgy, it will stick but you don't want it runny). If it needs more time, add another 3 minutes. Maximum of 25 minutes, you don't want to overcook this.
7. When done, let this cool on a wire rack for about 10 minutes. Lift the parchment, take it out, and transfer to a chopping board. Cut into squares (or larger squares).
*You can cream the softened butter and sugar first with a hand mixer before adding the melted chocolate. This will definitely add height to the batter when it bakes. I didn't want this because I wanted a dense and fudgy product.
**Go nuts with the toppings! You can definitely omit the sea salt flakes and replace it with whatever you want. Add some walnuts, chocolate chips, chocolate fudge icing, cream cheese frosting, drizzle some caramel, or every layer with some marshmallow fluff and torch it. Although if you like it plain (like me, I actually prefer it plain)
***I used this recipe to make a fudgy "cake" base for another layered cake recipe. You can use this as a base for mousse or cheesecake recipes. Don't limit yourself to graham crackers or crushed up Oreos and butter. This as a base for a "set cake" adds so much depth to the overall character of the product. Meaning, it's addicting. Meaning, it will be consumed faster. Meaning... GRAB A BIGGER PLATE!
****Just an idea to throw out there. Yes, we can always add a scoop of ice cream on top of the brownie. But why not add the brownie to the ice cream?? Yup. Cut these brownies up in small squares or chunks, freeze them, soften some coffee or mocha or hazelnut ice cream, and fold them together! You're welcome.
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