Salted Dark Chocolate Brownies

Salted Dark Chocolate Brownie

It is Memorial Day weekend and I have a great Salted Dark Chocolate Brownie to share with you. I could combine salty and sweet all day. There is something about that contrast that I love, similar to what I made earlier this week of peanut butter and chocolate.

These are made in one pan so they are easy on the kitchen cleanup. To celebrate the beginning of a long weekend, last night I topped these with a scoop of vanilla ice cream for my niece and nephews.
If you are looking for some last minute recipes for the weekend you might try these Blackberry Lime Spritzers. They look perfect for a hot summer day. Serve them to your guests as you grill one of my new favorites, Pineapple Glazed Chicken with Jalapeno Salsa. Gaby is serving up a delicious meal including these Blueberry Galettes.

So what are you doing this Memorial Day weekend? I will be celebrating my nephew Chase’s 8th birthday and hanging out with friends. Have a wonderful Memorial Day weekend.

Salted Dark Chocolate Brownies

1 1/2 sticks unsalted butter
2 ounces bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa
1 3/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt

Preheat the oven to 350°.

Line a 9-inch square cake pan with parchment paper, draping the foil over the edges. Lightly butter the parchment.

In a large saucepan, melt the butter with the bittersweet chocolate over low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.

Bake the brownies in the center of the oven for about 30 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature. Lift the brownies from the pan and peel off the paper. Cut the brownies into squares.

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