Bitten turned two on Friday, March 23rd. Woo-hoo!
And to continue last year’s celebration…I’ve made some delicious, chocolatey brownies. Salted. Fudge. Brownies. This recipe has been going around the interwebs so I decided to make it. I’m sure glad I did. For starters, you don’t even need a mixer. All you need is a saucepan (a large, deep pan if you don’t have one is fine) and a whisk!
Salted Fudge Brownies
Adapted from Food & Wine
- 1½ sticks unsalted butter
- 2 oz unsweetened chocolate, finely chopped
- ¼ cup plus 2 tbsps unsweetened cocoa
- 2 cups sugar
- 3 large eggs
- 1½ tsps pure vanilla extract
- 1 cup all-purpose flour
- ½ tsp sea salt
Preheat the oven to 350°F. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. 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. Using a butter knife, 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 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 12 squares. Serve at room temperature.
The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.
I cannot even begin to explain how this year has been for me — it’s been amazing. Though my updates are not frequent, I am thankful I still have this outlet. (Corny but true.) I truly hope you stay tuned because I’d love to share my ideas, experiences, recipes, and whatnot for years to come!
Happy Birthday, BITTENSWEET! :)