Pairing chocolate and salt has become more and more common lately and it may be partly because of how the salt rounds out the sweetness of chocolate. What I do know is that I love a bright hint of salt in many chocolate treats - which may be evident by the fact that I put salt in our Amande milk chocolate bars. The recipe that follows was inspired by a recipe from Food & Wine magazine.
- 1 1/2 sticks butter
- 2 ounces bittersweet chocolate chips
- 1/4 cup plus 2 tablespoons unsweetened cocoa
- 2 cups sugar
- 3 eggs
- 1 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 tsp sea salt
Preheat the oven to 350°. Lightly butter the foil a 9-inch square cake pan. In a large saucepan, melt the butter and chocolate chips on low heat, stirring occasionally. Remove from heat and whisk in the cocoa powder and vanilla until smooth. Add the sugar,eggs, salt and flour being sure to whisk thoroughly after the addition of each ingredient. Pour batter into the prepared cake pan. Bake the brownies for 35 minutes or until the edges are set and the middle has a lightly crackled crust. Let cool at room temperature for 1 hour. Serve at room temperature.