fudgy brownies with sea salt
Recently I listed to an episode of The Sporkful where host Dan Pashman and Kenji Lopez-Alt debated the Geometry of Pizza. What classifies a slice of pizza? Is it a specific shape? If a triangle, what angle? What if it’s too big to fit in your hand? This episode got me thinking about how we perceive food and how we serve it. The weekend after listening to this podcast, I made brownies and realized I perceive bars as superior to cookies because of their composition in the pan and the fact that you can cut them into whatever size matches your mood.
The beauty of bars starts with the anatomy: corners and center pieces. Crunchy, caramelized corners delight some while the ooey-gooey, soft center is perfect for another eater. Some people like a bar with both, while others are strictly corners or center. Hopefully, you share a pan of brownies with someone who complements you instead of competing!
Also, I love that brownies and bars can be cut for the occasion like tiny bite sized pieces when you walk by the pan and want a sweet treat, or a large square for a sundae. You can cut exactly the size you want! Note: you are never judged for coming back for more.
Try personalizing your own sized brownies with these fudgey beauties topped with sea salt which makes them utterly addictive! Happy baking & joyful eating!
fudgy brownies with sea salt
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Preheat oven to 350F. Line baking dish with parchment paper, overhanging by 2 inches, or grease the pan with butter. In a small bowl, mix flour, cocoa powder, baking powder, iodized salt--dry ingredients.
In a microwave safe bowl, microwave the chocolate for about 1 - 1.5 minutes and stir. The chocolate should be slightly malleable. Microwave for 1 minute. Stir. Add sliced butter. Microwave 1 minute. Stir. And continue microwaving in 30 second increments until the butter and chocolate is smooth and shiney.
Mix in sugar. Add eggs and vanilla, mixing to combine. Add dry ingredients. Mix until combined.
Using a spatula, transfer batter to the pan and smooth the top. Sprinkle with 1 teaspoon of sea salt/ fleur de sel.
Bake for 50 - 55 minutes or until a toothpick comes out clean from the center. Cool for at least 30 minutes. Using the overhanging parchment paper, pull the brownies out of the pan and place on a cutting board. Slice into your perfect piece, and enjoy!
1 stick unsalted butter, sliced into 1 tbsp. pieces
1 cup all purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
½ teaspoon iodized salt
1 ½ cups semisweet or bittersweet chocolate chips (~8oz)
1 ¼ cups sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon sea salt or fleur de sel
8x8 baking dish lined with parchment paper or greased
Bowl(s), spoon, spatula
Prep: 20 min
Baking: 50 - 55 minutes.
Tips and Notes
-To melt the chocolate and the butter, you can use a double boiler, or make one by putting a glass, heat resistant bowl over a pot with about 2 inches of simmering water. Be careful that the water does not condense around the edge of the bowl and get into the chocolate mixture, which will cause the chocolate to seize and be rendered useless! Although the microwave method can be tedious and the heat is less evenly distributed, there is a lower chance of chocolate seizing.
-The key to brownies is minimally mixing. Just enough to combine, but not overdoing it.
-Store any leftover brownies in an airtight container at room temperature for up to 2 days, or if stored in the fridge, 3-4 days.