Sometimes, when you want to save a bit of money by eating and drinking out less, you need to provide a little incentive to rush home after work. I have a big sweet tooth (as does Nick) so baking something sweet is usually all the motivation we need to gladly accept the prospect of another night in. So the other day I set about making a huge pile of brownies, that managed to keep us at home several days in a row. This is another recipe from the Food and Wine website, by Kate Krader – you can find the original here. The salt adds a nice little extra element, so much so that I wish I had increased it a little bit to make them taste more different to regular brownies. As it stands, it is certainly not overpowering, but if you really just want a regular brownie recipe, you can leave it out entirely. Note also that there is supposed to be a 2 hour cooling period after you have baked the brownies. If you want something quick, or have no willpower, this might not be quite the recipe for you.
Salted Chocolate Fudge Brownies
165g (6oz, 1.5 sticks) unsalted butter
70g (2.5 oz) dark chocolate
1/4 cup + 2 tablespoons unsweetened cocoa
2 cups white sugar
3 large eggs
2 teaspoons of vanilla extract
1 cup of plain white (all purpose) flour
2-3 teaspoons of flaked sea salt, or more to taste (I recommend you add more)
You will also need: Aluminium foil to line your baking tray; a little extra butter for greasing the foil.
Preheat oven to 180°C (350°F). Line a baking tray with aluminium foil, and grease lightly.
Chop up the butter and chocolate into small pieces. In a large saucepan, on very low heat, slowly melt the chocolate and butter together, stirring often. Take off the heat and whisk in the cocoa. Mix in 2 cups of sugar, followed by three eggs (one at a time). Stir in 2 teaspoons of vanilla, then 1 cup of plain white (all purpose) flour.
Pour the batter into your lined baking tray, and spread evenly. Sprinkle evenly with salt (I added 2 teaspoons, but I think it could have used a little more). Swirl in the salt with a butter knife, and then smooth the top with a spatula. I would sprinkle on a little more salt now and you will have a nice looking top (if you do it after the brownie is baked then the salt doesn’t stick – as I discovered).
Place in the middle of the oven and bake for 25-30 minutes until the sides are set, but the middle is still a little soft. Then (and this is the hard bit) let it cool at room temperature for 1 hour, and then put it in the fridge for 1 hour before eating.