Impossibly Fudgy Brownies With Chile and Sea Salt
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
24 2
ingredients
- 1 cup unsalted butter
- 2 tablespoons unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon kosher salt (not table salt)
- 1⁄8 teaspoon cayenne (optional)
- 1⁄2 cup cocoa powder plus 1 tablespoon cocoa powder
- 2 1⁄2 cups sugar
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- maldon salt, for sprinkling
directions
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!