These rich and chocolatey brownies are sure to be your new favorite. The addition of flaked sea salt on top takes them to a new level to provide the perfect balance between sweet with a hint of salt.
Sometimes I really get a real craving for chocolate, and when I do I can't help but break out my favorite brownie recipe. Yeah, they might not be the healthiest option when I'm craving something sweet, in which case I will usually take a couple to the neighbors so that I'm not tempted to eat the whole pan. But hey, thats what this blog is all about, balance. Too many restrictions in our diet can cause us to break down and binge eat the bad foods. So a brownie here or there isn't going to be the end of the world.
There is a little secret when making these brownies that make all the difference! It makes the brownies that much more gooey and fudgy (yeah I made that word up). I've heard rumors of people doing this to their brownies but never actually tried it myself until I came across this recipe and decided to give it a try.
So here is the secret, half way through the baking time, you remove the brownies from the oven and lightly drop them on the counter a few times. Weird, right? So stay with me, what this does is releases and pop the air pockets that have built up within the brownie and it gives them that extra gooey texture. If you like a cake like brownie, this isn't it, but I guarantee that you will thank me later after you try this out at home. Enjoy!
Dark Chocolate and Sea Salt Brownies
Ingredients:
• 1/2 c. all-purpose flour
• 2 tbsp. cornstarch
• 1/4 c. cocoa powder
• 1 tsp. kosher salt
• 10 tbsp. unsalted butter
• 4 oz bittersweet chocolate (chips or chopped)
• 2 oz of 70% dark chocolate (chips or chopped)
• 3 tsp. vegetable or canola oil
• 1 c. granulated sugar
• 1/4 c. brown sugar, packed
• 3 large eggs
• 1 tsp. vanilla extract
• Coarse flaked sea salt
Directions:
1. First, preheat your oven to 350F, and grease and line an 8x8 pan with parchment paper. It is best to cut the parchment in to two long strips so that both the bottom and sides are covered. (You will thank me later when you go to remove the brownies.)
2. In a medium bowl, whisk together your dry ingredients. Those would be flour, cornstarch, cocoa powder and kosher salt.
3. Next, you are going to melt the butter and chocolate together in a bowl. This can be done in the microwave or over a double boiler.
4. Using the whisk attachment on either a hand or stand mixer, you are going to whisk together the eggs and sugars on high speed until they are lighter in color and frothy. It takes about 2-3 minutes.
5. Next we will be pouring our melted chocolate and butter into the mixer. It is important that we do this very slow to prevent the eggs from curdling. To do that, turn the mixer to low and pour the chocolate into the bowl with a slow, steady stream. After the chocolate is in, mix in the vanilla.
6. When the chocolate and vanilla is incorporated, remove the mixer from the bowl and fold in the dry ingredients using a rubber spatula. Only mix until the dry ingredients are just barely incorporated, nothing more, nothing less. This will ensure an extra soft brownie.
7. Pour the batter into your prepared baking pan and sprinkle with coarse flaked sea salt, and bake for 15 minutes.
8. After the 20 minutes are up, take the pan out of the oven and close the door. Then you are going to carefully drop the pan on the counter. Simply lift it a couple inches over the counter and let it go. (It helps if you put a dish towel or hot pad underneath it) Drop the pan about 5 times.
9. Place it back in the oven and back for about 15-18 minutes, or until a toothpick inserted inside the brownies comes out clean.
10. Let the brownies completely cool in the pan before trying to lift them out.
Recipe adapted from Butternut Bakery
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