One-Bowl Salted Fudge Brownies

5 from 3 votes

One-Bowl Salted Fudge Brownies

If you want a rich, chocolatey fudge brownie that's the best combination of salty and sweet, you will love these easy one-bowl brownies with sea salt.

Prep Time15

Cook Time30

Total Time45

Course: Cookies & Bars

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

6 ounces unsalted butter, cubed plus more for greasing pan
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt

Instructions

Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil or parchment paper and lightly grease it with butter.
For the brownies, place the butter and chocolate in a large heatproof bowl over a saucepan with 1 inch of simmering water on the stove. Use a spatula to stir occasionally until the butter and chocolate have melted. Remove the bowl from the heat.
Stir in the cocoa powder, sugar and vanilla extract.
Beat in the eggs.
Fold the flour into the mixture.
Spread the brownie batter into the prepared pan, spreading it into an even layer. Sprinkle the top with flaky sea salt. Then take a knife and swirl it though the batter.
Bake the brownies for 30-35 minutes until they are just set. You should see some cracks on top.
Let the brownies cool completely before removing them from the pan and cutting them into squares using a chef’s knife.

Notes

Store brownies up to 3 days covered in the pan at room temperature. Put plastic wrap on the cut edges, so they stay moist. Keep brownies that are already cut into squares in an airtight container.

You can freeze brownies up to 1 month. Cut them and wrap them individually, so they don’t stick together. Thaw at room temperature, still wrapped.

You can stir 1/4 - 1/3 cup chocolate chips or nuts such as finely chopped walnuts, almonds or pecans into the batter.

Adapted from Food & Wine

Nutrition