1 1/2 sticks unsalted butter
2 oz unsweetened chocolate, chopped
1/4 c plus 2 tbsp unsweetened cocoa
2 c granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 c all-purpose flour
1/2 tsp sea salt, crushed
Preheat oven to 350 degrees. Grease and flour a 9 inch baking pan. Set aside. Melt butter and chocolate together in a medium saucepan over low heat. Once melted, remove from heat. Slowly whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter out. Sprinkle salt over top of batter. Taking a butter knife, swirl salt into brownie mixture. Make sure to sprinkle a little more on top.
Bake for 30-35 minutes or until toothpick comes out with just a little batter coating it. Cool at room temp for an hour then transfer it to the refrigerator for another hour before removing it from the pan. After completely cooled cut and remove from pan and serve at room temp.
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