SWEET Nā€™ SALTY FUDGE BROWNIES

 

SWEET N’ SALTY FUDGE BROWNIES

 

Brownies, the perfect square of rich, fudge-like cake under a crackly crust topped flecks of salt and toffee pieces. You can’t resist as you bite into one and a rich chocolate taste with a hint of coffee hits the back of your tongue, and a large smile comes across your face —  you can’t imagine anything better!   This is your best Sweet n’ Salty Fudge Brownie recipe!  Grab a large bowl, a whisk and rubber spatula and let’s do this!

 

Sweet n' Salty Fudge Brownies

Perfect squares of cake with a fudge consistency and sweetness, topped with a contrast of flavors -- flecks of Maldon salt and crunchy toffee bits.

*based on a recipe from King Arthur Baking

 Servings 2 dozen / 2-inch

Ingredients

  • 4 Large eggs, room temperature

  • 1¼ cup good Dutch-processed cocoa

  • 1 tsp salt

  • 1 tsp baking powder

  • 1 tsp espresso powder optional

  • 1 tbs vanilla extract

  • 16 tbs unsalted butter, room temperature

  • 2¼ cups all-purpose flour

  • 2 cups chocolate chips I used chocolate discs

Instructions

  1. Preheat the oven to 350° and grease a 9 x 13 pan.

  2. Place the eggs with the cocoa powder, slat, baking powder, espresso powder and vanilla, whisking until smooth. As you do this, melt the butter and sugar.

  3. In a microwave-safe bowl, add the butter and sugar and heat in the microwave, stirring every 15-20 seconds to combine. You want the mixture hot, not bubbling. It should look shiny as you stir.
    Add the hot butter/sugar mixture to the egg mixture and stir immediately until smooth.

  4. Add the flour to the chocolatey mixture, stir to smooth and add your chocolate chips.

  5. Add the batter to your greased pan and bake for 28-32 minutes, until the edges are set and the center look moist but not under cooked. Using a toothpick to test, it should come out with moist crumbs but not batter on it.

  6. Remove the pan from the oven and let them cool on a rack before serving. When ready to serve, sprinkle some Maldon salt over the top as well as some toffee bits.
    The brownies should be wrapped and left at room temperature for 5-6 days.
    [NOTE: you can freeze individually wrapped brownie.]

If you prefer Blondies, use your favorite recipe and remove the cocoa powder. Either choice, these perfectly packable treats never disappoint.  Here’s another idea, cut your square of brownies, freeze a bit, then take two squares and add a large spoonful of vanilla ice-cream in between — you’ll have an unbelievable brownie ice-cream sandwich!