Salt + Chocolate = YUM

I was doing some housekeeping of  my Google Reader, getting rid of stuff I don’t actually read, feeds I don’t care about and more importantly setting up my RSS feeds for Craigslist items I need around the house, when I happened upon a delicious blog I have neglected for 49 posts (sorry!) called Bake or Break.  Zipping through the posts, the first thing that caught my eye was Salted Fudge Brownies and the first thought I had was Must. Make. Now.  And so I did.

Keeping true to my inability to actually just make a recipe without changing stuff, I made them a little spicy.  I am sure the delicious factor was increased and not sacrificed.  🙂  Enjoy.

  • 1 & 1/2 sticks unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup + 2 tablespoons unsweetened cocoa
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon chili sea salt
  • 1/2 teaspoon chipotle powder
Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil. 

Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, chipotle powder, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.

Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.

Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.

Brownies can be refrigerated for 3 days or frozen for a month.

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