By Admin, BuyLocalBG.com, BuyLocalBg@gmail.com/
Tuesday, February 23rd, 2016 8:00 AM CST
This is from Nest Uncommon Goods on 31-w Bypass. Awesome recipe with their new in stock Sal Del Mar Sea Salt (Amazing with margaritas)!
Salted Fudge Brownies By Vivian Bennett (adapted from Food & Wine/Kate Krader)
“They are a fudgey, sweet-salty brownie. The sea salt is recommended because it is less harsh and melts so nicely into the batter, accentuating the chocolatey sweetness. I cut them into little hearts for a sweet Valentines Day surprise.”
- 1 ½ sticks unsalted butter
- 2 ounces bitter chocolate, finely chopped
- 1/4 cup plus 2 tablespoons unsweetened cocoa
- 1 cup sugar 1 cup dark brown sugar,
- packed 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup all-purpose flour 1/2 teaspoon Sal Del Mar sea salt or more to taste
- Preheat the oven to 350 degrees. Line a 9 inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
- . In a large saucepan, melt the butter with the bitter chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugars, 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 fudge 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. Carefully lift the brownies out of the pan. Cut into hearts if desired or refrigerate until firm, about one hour then lift the brownies and cut into 16 squares.
- Serve at room temperature. Make ahead The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to one month.