75 minutes
Indulge in these rich fudgy brownies that boast a hint of chile warmth and a sprinkle of sea salt for an irresistible sweet and savory treat.
0.25 sticks
Unsweetened Chocolate, chopped
0 oz
cups
teaspoons
Cayenne, optional
teaspoons
Cocoa Powder
cups
cups
Large Eggs, lightly beaten
each
tablespoons
Maldon Salt, for sprinkling
to taste
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 350°F (175°C) and line a 9 × 13-inch baking sheet with parchment paper to prevent sticking.
2. Melt Chocolate and Butter
Melt the butter and unsweetened chocolate together using a microwave or a double boiler, stirring until smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, kosher salt, and optional cayenne pepper.
4. Mix Chocolate Base
In a large mixing bowl, combine the melted chocolate mixture with cocoa powder and sugar.
5. Add Eggs and Vanilla
Stir in the lightly beaten eggs and vanilla extract into the chocolate base until well combined.
6. Fold in Dry Ingredients
Gently fold the dry ingredients into the chocolate mixture, mixing just until no lumps remain.
7. Bake
Transfer the batter to the prepared baking sheet, spreading it evenly, and bake for 25 to 30 minutes until the edges start to pull away from the pan.
8. Sprinkle Salt and Cool
Sprinkle the baked brownies with Maldon salt while still warm, then allow them to cool completely before cutting into squares.
Slightly underbake for fudgier brownies and remember they firm up as they cool.
Use a good-quality dark chocolate with about 70% cocoa for rich flavor.
Let the melted chocolate cool slightly before adding eggs and ensure the batter is warm for fudginess.
Opt for flaky sea salt like Maldon for texture and flavor contrast.
Stir just until the flour disappears to avoid over-mixing and maintain a fudgy texture.
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