THE BEST FUDGY SEA SALT BROWNIES
The Best Fudgy Sea Salt Brownies - Only 7 ingredients in these EASY, one-bowl, no-mixer brownies that are MY NEW FAVORITE BROWNIES!! Super fudgy, slightly chewy edges, crackly top, and ultra dark chocolate paired with sea salt for the HOLY GRAIL of brownies!!
Provided by Averie Sunshine
Categories All Recipes
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 82 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
FUDGY, SPICY CINNAMON CHILE BROWNIES RECIPE
[Photograph: Andrew M. H. Alexander] This is a pretty classic brownie approach, but these are anything but boring. I've modified the classic (and well-loved) Baker's One Bowl recipe to produce a firmer slice with a stronger chocolate flavor, which, while...
Provided by Max Falkowitz
Yield 25 brownies
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F. In a small saucepan over low heat (or in a bowl over a pot of boiling water), melt the chocolate and butter with the chile, cinnamon, and salt, stirring occasionally. Set aside to cool.
- Line a 9" x 9" metal baking pan with parchment paper or aluminum foil. Use enough to create a lip over the sides of the pan. If using foil, lightly grease with butter.
- In a mixing bowl, combine the melted chocolate mixture with the sugar. When combined, add the eggs. Mix till smooth, then fold in the flour. Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 30 minutes.
- Using the parchment or foil lip, remove the brownies from the pan and cool completely. To greatly improve the texture and flavor, wrap the brownie slab in plastic and let it sit for several hours or up to overnight at room temperature. Slice into 9 large, 16 medium, or 25 small squares, and serve. This Recipe Appears In Spice Hunting: Pairing Chilies and Chocolate
BROWNIE BITES WITH SEA SALT
Not too dense, not too cake-like, these brownies are a step up from Sam's, BJ®'s or Costco®'s brownie bites. The consistency is perfect and the sea salt finishes them perfectly.
Provided by Ed Price
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with plain or seasonally colored paper liners.
- Combine butter, sugar, eggs, and vanilla extract in a large bowl. Mix vigorously with a wire whisk until butter is incorporated but you can still see bubbles of butter in the batter. Add flour, cocoa powder, baking powder, and salt. Mix gently until just incorporated; do not overmix.
- Divide batter among the muffin cups using a small ice cream scoop. Gently cover the top of the brownies with a dusting of sea salt flakes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 22.1 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 85.3 mg, Sugar 16.8 g
OLIVE OIL BROWNIES WITH SEA SALT
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 40m
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
- Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 111 milligrams, Sugar 18 grams, TransFat 0 grams
IMPOSSIBLY FUDGY BROWNIES WITH CHILE AND SEA SALT
Chocolately, sweet and salty with a chile kick. From "In the Kitchen With a Good Appetite" by Melissa Clark.
Provided by gailanng
Categories Dessert
Time 45m
Yield 24 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 217.7, Fat 11.4, SaturatedFat 7, Cholesterol 46.1, Sodium 60.1, Carbohydrate 29, Fiber 1.4, Sugar 21, Protein 2.5
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