some visitors came by the other night, one with a craving for sweets. i have made a lot of cookies this past month but i haven’t made brownies in quite a while. these brownies cash in on two of the biggest trends in chocolate: sea salt and chile. these are also extremely fudgy and, when cooled, are just in between light and dense. the chile is not loud, but you feel some warmth in the back of your throat and is good complement to the dark chocolate. next time, i would cut down a bit on the sugar, but everyone else seemed to enjoy the sweetness level. cut these into small squares as these are very rich.
chile and sea salt brownies (the fudgy kind)
slightly adapted from in the kitchen with a good appetite
2 sticks plus 2 tbsp unsalted butter
3 oz dark or unsweetened chocolate
1.5 c all purpose flour
1/2 tsp kosher salt
1/8 tsp cayenne powder
1/2 c plus 2 tbsp cocoa powder
2.5 c sugar (i wound up using brown sugar because that is what i had left, and i would cut down to 2 cups, maybe even less next time)
3 eggs, beaten
1 tbsp vanilla
flaky sea salt for sprinkling and/or chopped walnuts for topping
preheat oven to 350 and grease or parchment a 9″ x 13″ pan.
in a double boiler, melt chocolate and butter together. meanwhile, combine flour, salt, and cayenne in a mixing bowl. when the chocolate and butter is smooth, take it off the heat and whisk in the cocoa powder and sugar. beat in the eggs and vanilla. add the flour mixture to the chocolate mixture and stir until just combined. spread out into the prepared pan and sprinkle with salt and chopped nuts if using. bake for 20 to 25 minutes or until the top is shiny and set and the edges have pulled away from the pan. cool until you cant wait anymore and cut into squares. these might seem too undercooked, but they will set up as it cools.