Recipe: Kate’s Impossibly Fudgy Brownies with Chili and Sea Salt

19 Jan
I want to share this *delicious* brownie recipe from Melissa Clark. (So far, I’m very impressed with her cookbook. The review is coming soon!)
Kate’s Impossibly Fudgy Brownies with Chili and Sea Salt
From Melissa Clark’s In the Kitchen with a Good Appetite
Time: 45 minutes
Makes 24 (2-inch) squares
2 sticks plus 2 tablespoons unsalted butter
3 ounces unsweetened chocolate, chopped
1 ½ cups all-purpose flour
½ teaspoon kosher salt
1/8 teaspoon cayenne
½ cup plus 1 tablespoon cocoa powder
2 ½ cups sugar
3 large eggs, lightly beaten
1 tablespoon vanilla extract
Maldon salt, for sprinkling
1. Preheat oven to 350 degrees F. Line a rimmed 9×13-inch baking sheet with parchment paper.
2. In a microwave or in the top bowl of a double boiler, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine the flour, kosher salt, and cayenne in a medium bowl.
3. 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.
4. Fold in the dry ingredients and continue folding until no lumps remain.
5. Scrape the batter into the prepared pan and smooth the top with a spatula. Sprinkle all over with Maldon salt. Bake for 25 to 30 minutes, until the edges just begin to pull away from the sides of the pan and a tester inserted into the middle of the brownie comes out clean.
6. Allow the brownies to cool completely in the pan before cutting into 2 by 2-inch squares.

2 Responses to “Recipe: Kate’s Impossibly Fudgy Brownies with Chili and Sea Salt”

  1. Rebecca January 19, 2011 at 10:16 pm #

    Meh. Meh. Want. WANT. WAAAAAAANT.

  2. Apicius' Apprentice January 27, 2011 at 1:20 am #

    HAHAHA!!! I love Rebecca’s comment. And I second her reaction. That really is a kick ass cookbook, right?!

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