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Salted Fudge Brownies

November 19, 2008

These are grown-up brownies. That’s the best way I can describe this recipe I found in Food & Wine, and it’s sweet-salty combination. They also really live up to their name of fudge brownies because they are so dense they’re almost like fudge.


1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 c all-purpose flour
1/2 teaspoon sea salt (preferably a flaky one like Maldon)


Heat oven to 350°. Line a 9-inch square metal pan with foil, draping the foil over the edges. Lightly butter the foil (you really need to do this or they will never come out of the pan). In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from heat. Whisk the following ingredients into chocolate mixture one at a time until well incorporated: 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.

Bake the brownies for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick 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. Serve at room temperature.

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