Description
These are chocolately, fudgy brownies with the perfect amount of sea salt to make them extra delicious!
Ingredients
- ½ cups Unsalted Butter
- 4 ounces, weight Bittersweet Chocolate
- 2 ounces, weight Unsweetened Chocolate
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 3 whole Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups All-purpose Flour
- ½ teaspoons Course Sea Salt, Plus More For Sprinkling
- 3 ounces, weight High Quality Dark Chocolate
Preparation
Preheat oven to 350°F. Take 2 pieces of parchment paper and place them perpendicularly in an 8×8-inch baking pan. Leave some overhang so that brownies can easily be lifted out of the pan. Grease with butter or oil.
Melt butter, bittersweet chocolate, and unsweetened chocolate in a double boiler (a saucepan over a larger saucepan of boiling water) or in the microwave (heat for 30 seconds then stir, continuing this pattern until everything is melted). Stir in cocoa powder.
In a large bowl, whisk together sugar, eggs, and vanilla until thoroughly combined. The sugar should be completely dissolved. Whisk in chocolate mixture. Stir in the flour and sea salt.
Pour batter into prepared pan and top with the chopped dark chocolate and more sea salt. Bake for about 25–30 minutes. Do not over-bake! Brownies can be slightly underdone and gooey.
Note: I used a bar of Lindt Dark Chocolate with a Touch of Sea Salt bar for the topping.
