Wednesday, June 26, 2013

Salted fudge brownies

Sweet and salty. This combination seems to be such the rage in the baking world. One of the most popular baking fads at the moment is salted caramel. It's seriously everywhere, and for good reasons.

But this post isn't about salted caramel. It's about these salted fudge brownies that I made for this month's What's Baking challenge.  Heather from Hezzi-D's Books and Cooks chose this month's theme, Sweet and Salty, and I decided to veer away from the salted caramel. Once I saw these salted fudge brownies, I knew I had to make them, especially since they were a one-bowl (saucepan) batter. They promised to be super fudgy with flecks of sea salt dispersed throughout the batter. Call me sold.


Sadly, my husband did not seem excited when I told him about these chocolatey bites. He tried one and was not impressed at all, so he avoided the brownies the next day. When I decided to snack on one the following evening, he decided to give the brownies one more chance. Then he said, "Wow, these are really good!" Ah, the sweet (and salty) smell of success. Even after a few days, the brownies retained their gooey centers, and the sea salt was even more pronounced than the day they were baked.

If you love sweet and salty desserts and hate washing dishes, give this one-bowl fudgy brownie a try. They are still every bit as good as a regular brownie but with just a pinch of salt to balance out the sweetness.

Salted fudge brownies
  • 1 and 1/2 sticks unsalted butter
  • 2 ounces unsweetened chocolate, finely chopped
  • 1/4 cup plus 2 tablespoons unsweetened cocoa
  • 1 cup granulated sugar
  • 1 cup light brown sugar (can use dark brown sugar)
  • 3 large eggs
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon Maldon sea salt
Directions 
Preheat your oven to 350°F.

Generously grease or line an 8x8 inch or 9x9 inch square baking pan. As an alternative, you can line the pan with aluminum foil and generously butter or grease the foil.

In a large saucepan over low heat, melt the butter and unsweetened chocolate. Stir occasionally until the mixture is uniform.

Turn off the stove and remove the saucepan from the heat. Whisk in the cocoa until it is fully incorporated. Do the same with the sugar, eggs, vanilla and flour. Be sure to add in each ingredient individually and fully mix them in before adding the next one.

Transfer the the batter into the prepared baking pan and smooth the surface with a spatula. Evenly sprinkle the sea salt over the top of the batter. Using a spatula or knife, swirl the salt into the brownie batter.

Bake the brownies in the center rack of your oven for about 35 minutes, or until the edges are done but the center is still slightly gooey. If you insert a toothpick into the center, it should come up with a little bit of the brownie batter.

Turn off the oven, and remove the brownies. Set them aside and allow them to cool for at least 1 hour. Transfer the brownies to the refrigerator and cool for an additional (1) hour.

After the brownies have been chilled, cut them into 16 squares and serve at room temperature.

The brownies can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Yield: About 16 brownies



Source: Kate Krader, via Food and Wine

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