Salted Double Chocolate Fudge Brownies
These brownies are hands down the best I’ve ever tasted. Imagine rich, dense, fudgy chocolate that practically melts in your mouth, with just the right hint of salt to make you sit up and say, “Whoa, what is this magic?” The melted butter in these treats makes them so rich and delicious; biting into these brownies is nirvana.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 sticks salted butter
- 4 ounces unsweetened chocolate (finely chopped)
- 1/2 cup unsweetened cocoa (plus 1 tablespoons )
- 1 teaspoon kosher salt
- 3 cups sugar
- 1 cup brown sugar (packed)
- 6 large eggs
- 2 tablespoons pure vanilla extract
- 2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips (plus 1 tablespoon all-purpose flour)
- 1 teaspoon Maldon Sea Salt Flakes
- cooking spray
Instructions
- Preheat the oven to 350°.
- Line a 9-inch square metal cake pan with parchment paper, draping the parchment over the edges.
- Finely chop the unsweetened chocolate.
- Lightly spray the paper with cooking spray.
- In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally.
- Remove from the heat as soon as chocolate is melted and let cool for 5 minutes.
- Whisking them in one at a time until thoroughly incorporated, add the cocoa, kosher salt, sugars, eggs, vanilla and flour.
- Toss the chocolate chips with 1 tablespoon all-purpose flour.
- Fold in the flour-coated chocolate chips into the batter.
- Pour the batter into the prepared pan and smooth the surface.
- Sprinkle the Maldon sea salt evenly over 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, then refrigerate just until they are firm, about 1 hour.
- Lift the brownies from the pan and peel off the parchment paper.
- Cut the brownies into 12 large squares or 16 smaller squares. Serve at room temperature.
Notes
Make Ahead
The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.
Nutrition
- Calories: 611
- Sugar: 79
- Sodium: 437
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 105
- Fiber: 6
- Protein: 9
- Cholesterol: 95
Find it online: https://jennifercooks.com/salted-fudge-brownies/