Fudgy Brownie Thins With Sea Salt Recipes

THE BEST FUDGY SEA SALT BROWNIES

Steps:

• Preheat oven to 350F, line an 8x8-inch square pan with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
• To a large microwave-safe bowl, add the diced chocolate and butter, and heat on high power to melt for 45 seconds. Stop to check and stir. Heat in 20-second bursts until chocolate can be stirred smooth. Wait momentarily before adding the eggs so you don't scramble them.
• Add the eggs, sugar, vanilla, and whisk to combine.
• Add the flour and stir until just combined, don't overmix or brownies will be tougher. The batter is very dense and thick, this is normal.
• Turn the batter out into the prepared pan, sprinkle with sea salt if desired, and bake for 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Note - The original poster indicates a baking time of 25 to 30 minutes but 30 minutes would have been too long in my oven; however, all ovens, climates, ingredients, etc. vary. Bake until brownies are done given your variables and preference for doneness.
• Allow brownies to cool in pan for at least 30 minutes before serving. Brownies may be stored at room temp or in the fridge and serve chilled. Stored covered or well wrapped, the brownies will keep for up to 5 days, or in the freezer for up to 4 months.

FUDGY BROWNIE THINS WITH SEA SALT

Steps:

• Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil.
• Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.
• Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.
• Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.
• Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.
• Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.

FUDGY BROWNIE THINS WITH SEA SALT

Steps:

• Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil. Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar. Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth. Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes. Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes. Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces. COOKS' NOTES: Brownies are best when made 1 day ahead and left uncut at room temperature, but they will still be insanely delicious if made and consumed the same day. Brownies keep 5 days, well wrapped in a cookie tin or plastic container, but I doubt there will be any left by then.

IMPOSSIBLY FUDGY BROWNIES WITH CHILE AND SEA SALT

Steps:

• Preheat the oven to 350 degrees. Line a rimmed 9-by-13-inch baking sheet with parchment paper.
• In the microwave, or in the top bowl of a double boiler, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine flour, kosher salt and cayenne in a medium bowl.
• Transfer chocolate mixture to a large mixing bowl and whisk in the cocoa powder and sugar. Add the eggs and vanilla; whisk until smooth.
• Fold in the dry ingredients and continue folding until no lumps remain.
• Scrape batter into the prepared pan and smooth the top with a spatula. Sprinkle all over with Maldon salt. Bake for 25 to 30 minutes until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
• Allow the brownies to cool completely in the pan before cutting.