I love sweet and salty desserts - hence why I created this brownie recipe! They have just the right amount of saltiness balanced by the sweet richness of the chocolate. Enjoy!
1 stick unsalted butter
2 ounces unsweetened chocolate
¼ cup plus 2 tablespoons unsweetened cocoa
1 ½ cups sugar
3 large eggs
1 teaspoons pure vanilla extract
1 cup all-purpose flour
½ teaspoon kosher salt (a good sea salt works great, too)
Preheat the oven to 350°. Lightly butter a 9-inch square metal cake pan.
In a saucepan, melt the butter with the unsweetened chocolate over low heat (or use a double broiler), stirring occasionally. Remove from the heat and allow the mixture to cool slightly. Then whisk in the following ingredients, one at a time, until thoroughly incorporated: cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, gently swirl the salt into the batter.
Bake the brownies at 375⁰ for 25-35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out with just a little bit of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate about 1 hour. Cut the brownies into squares. Serve chilled or at room temperature. Also great for brownie sundaes.