i adore the complexity and nuance of sea salt and dark chocolate, which is why these salty-sweet brownies are the perfect sophisticated indulgence. the texture is chewy and the hints of salt are subtle - may this recipe bring decadence and celebration to your weekend. tell me: what is your favorite indulgence?


sea salt fudge brownies
(adapted from kate krader in food & wine magazine)

3/4 c. unsalted butter
1/3 c. unsweetened dark chocolate, chopped
1/4 c. unsweetened cocoa powder
1 c. sugar
3 eggs
2 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. coarse sea salt

preheat the oven to 350°. line a nine-inch square metal cake pan with foil, draping the foil over the edges and lightly butter the foil.

in a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. remove from the heat. whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. pour the batter into the prepared pan and smooth the surface. sprinkle the salt evenly over the batter and swirl the salt into 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 one hour, then refrigerate just until they are firm, about 1 hour. lift the brownies from the pan and peel off the foil. cut into squares and serve at room temperature.


posted by robyn. visit her blog: this is life.

robyn michelle-lee is an ashtanga yogini, a foodie, a literature student, a photographer, and a lifestyle writer. live this moment - live your lifestyle.