A First and Salted Fudge BrowniesPosted: February 12, 2012
Firsts are scary.
The first day of school? Anxiety-ridden
First time you realize you’re unprepared for a presentation? Hive-producing
A first date? Nerve-wracking
The first time you eat something when you’re not really sure what it is? Stomach churning (possibly for multiple reasons).
I over analyze. Is that a girl thing? I think it might be. I need to make sure that the shoes go with the shirt go with the vibe I want to give off. And then I need to change 3 times. And then I’ll still stress that I’ll be the most (overdressed/underdressed/over prepared/under prepared/fill-in-the-blank-here) person there.
In any case, first posts are no different.
But, in an attempt to play it cool and be nonchalant, I give you this blog.
There might be some disasters. There might be some mistakes. There might be some shoes that don’t go with the shirt.
One thing that does go with any shirt (or shoes, for that matter)? Salted fudge brownies.
Brownies aren’t scary. Even when you make a new recipe for the first time. Brownies that are dense and fudgy are really not scary.
What might be scary? How you can convince yourself that these brownies can be eaten at any time.
Salted Fudge Brownies
Recipe from SugarHero!
6 oz (1.5 sticks) butter
2 ounces unsweetened chocolate, chopped
1/4 cups plus 2 tablespoons unsweetened cocoa powder
2 cups sugar
3 whole eggs, room temperature
1 teaspoon vanilla
1 cup all-purpose flour
1/2 tsp fine sea salt
1/2 tsp large-flaked sea salt (I totes didn’t have this, so I used Fleur de Sel… it didn’t show up as much as it did in the original pictures, but it still tasted good. So whichever.)
Preheat the oven to 350 degrees. Place a piece of foil (or two; I do one in each direction) in a 9×9 (or 8×8, you’ll just increase cooking time) pan and grease it.
In a microwave-safe bowl, melt the butter and the chopped chocolate. When it’s melted, mix them together and then pour them into a larger bowl.
Mix in the sugar and cocoa powder. It won’t look pretty. It’ll look grainy and gross and kind of like you’re mixing a bunch of black sand.
Add the eggs, one at a time, and mix well after you add each one. The batter should look smoother and prettier with each egg added.
Add the vanilla. Then stir in the flour and the fine sea salt.
Pour the batter into the prepared pan. Smooth out the top with a spatula.
Bake for 35 minutes (mine took 40, actually, due to the thicker batter), or until the edges are set and the center is still a bit soft. When you insert a toothpick into the middle, it should come out with a little batter still on it. Nothing too gloopy, though.
Let cool, at room temperature, for an hour. Then transfer to the fridge until the brownies are just firm. At that point, lift them up from the pan using the tinfoil and slice into squares.
Then share, for the love of all that is holy, share. Because if you don’t, you’ll eat them all.