Chile and Sea Salt Brownies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks plus 2 tbl. unsalted butter
3 oz. unsweetened chocolate, chopped (use good quality chocolate for best results; don't use Bakers brand)
1 1/2 cups all-purpose flour
1/2 tsp. kosher salt
1/8 tsp. cayenne
1/2 cup plus 1 tbl. cocoa powder (I prefer Pernigotti brand)
2 1/2 cups sugar
3 large eggs, lightly beaten
1 tbl. vanilla extract
Maldon salt, for sprinkling over top
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Directions: |
Directions:Preheat oven to 350º. Line a 9 x 13" baking pan with parchment paper, and coat sides of pan with butter. In a microwave, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine the flour, kosher salt, and cayenne in a medium bowl. Transfer the chocolate mixture to a large mixing bowl and whisk in the cocoa powder and sugar. Add the eggs and vanilla; whisk until smooth. Fold in the dry ingredients and continue folding until no lumps remain. Scrape the batter into the prepared pan and smooth the top with a spatula. Sprinkle all over with Maldon salt, or fleur de sel.. Bake for 25 to 30 minutes, until the edges just begin to pull away from the sides of the pan and the top is set and shiny. Allow the brownies to cool completely in the pan before cutting into squares. |
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Notes: |
Personal
Notes: Found this in a book by Melissa Clark and had to try it; after all, who could resist a brownie with cayenne pepper and sea salt?! Even though it's hard to find a brownie recipe I don't love, this combination of flavors strikes a balance that goes beyond sweet to intensely satisfying.
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