I’m so excited to introduce Jenna of Eat, Live, Run as our newest contributor here at the Tasty Kitchen Blog. She’s a doll who dearly loves the TK community. She also has quite the recipe box and it just keeps growing every day. We’re absolutely thrilled to have her! –Ree
The first moment I saw Jennifer’s recipe for Salted Fudge Brownies, I knew I had to bake them as soon as possible. As a self-professed (dark) chocoholic with an affinity towards anything sprinkled with sea salt, these brownies were made for me.
My absolute favorite sweet treat and guilty pleasure is a Lindt Dark Chocolate with a Touch of Sea Salt bar, and I’ve been known to hide four or five of them in my secret “chocolate drawer” at any one time. I go crazy for that sweet/savory combination and, of course, you can never have too much chocolate.
To say that Jennifer’s brownies are delicious and fudge-like is an understatement. They positively melt in your mouth with a rich, creamy texture and intense flavor that is only heightened by the addition of salt. After baking them, I brought them to a church function where they were promptly deemed “the best brownies ever.”
Do yourself a favor and bake these today. You won’t be sorry.
The ingredients are simple and pretty standard. Nothing you probably don’t have in your kitchen already! I love that. Because I don’t know about you, but when I need a brownie, I need a brownie fast.
So, first things first. Preheat your oven to 350 degrees.
Butter and foil an eight-inch square pan. It’s a good idea to leave the foil hanging over the sides a bit so you can easily lift the brownies out later!
Next, melt together the unsweetened chocolate and butter in a saucepan over very low heat. Be careful here, you don’t want the chocolate to burn!
Once the chocolate and butter have melted together and are smooth, take the pan off the heat and transfer to a bowl.
Then, add cocoa powder …
Three eggs …
Two cups sugar …
And the flour and vanilla.
Mix until smooth (batter will be thick!) and then pour all that deliciousness into your already greased and lined pan. It’s pretty much mandatory to lick the spoon here—no chocolate should ever go to waste!
Finally, sprinkle sea salt all over the top.
Don’t hesitate: just do it.
Jennifer says to bake for about 35 minutes, but I ended up baking for 40 minutes because they weren’t quite done. You want the center to still be slightly gooey but the edges to pull away from the sides of the pan. When you insert a toothpick in the center, it still should have some of that yummy brownie batter on it.
Now comes the hard part! Let your brownies cool for ten minutes on the counter and then stick them in the fridge for an hour. I know, I know … use this time to wash your dishes and walk the dog.
It’s hard to wait, but the end result is definitely worth it!
They really are the best brownies I’ve ever had, and that’s saying something! A huge thank you to Jennifer for submitting such a winner! (And another thank you to Food & Wine, where Jennifer discovered this recipe.) Visit her blog, Jennifer Cooks, for more of her recipes and beautiful food photography.
Salty and sweet … mmm.
I found this recipe on the Food & Wine website and it has now become my all-time favorite brownie recipe!
- 1-½ stick Butter
- 2 ounces, weight Unsweetened Chocolate, Finely Chopped
- ¼ cups Plus 2 Tablespoons Unsweetened Cocoa Powder
- 2 cups Sugar
- 3 whole Eggs
- 1-½ teaspoon Pure Vanilla Extract
- 1 cup All-purpose Flour
- ½ teaspoons Maldon Sea Salt
1. Preheat the oven to 350°. Place two large pieces of foil in a 9-inch square metal cake pan with foil, draping the foil over the edges. Spray foil with cooking spray.
2. Melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisk to combine. Add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Grind sea salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Grind a little extra on top, making sure to sprinkle it evenly and leave it setting on top of the batter.
3. Bake for about 35 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. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm. Lift the brownies from the pan and remove foil. Cut the brownies into 12 or 16 squares.
Jenna is a food writer who has worked as a pastry chef and bread baker. She’s every bit as sweet and lovely inside as she is outside. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”
Comments are closed for this recipe.
Harrison Mcginity on 5.26.2011
Great content material and great layout. Your blog site deserves every one of the positive feedback it has been getting.
Agus Yornet on 5.25.2011
Oh man!! I was going to made this today and I cant found the recipe anywhere!!!! someone have it?
I so want to do this….
Leah on 5.23.2011
Where is the recipe? The link doesn’t work, and I NEED to make these!!
Paige on 2.27.2011
Can you add the eggs directly to the melted chocolate or does the chocolate need to cool a little first? I dont want to end up with scrambled eggs !
janine dunn on 2.27.2011
I have lost my login password and visited the “get new password site” repeatedly. I read that there are some of you that want to connect with me. Can anyone tell me why all those numbers & letters & alien languages that you’re given as your new password do not work??? I am so tech-challenged here!! Would love to connect with the people that are trying to connect with me. Sorry to be so dim-witted!
rachel mojica on 2.26.2011
I just love your website!! I love the pictures, recipes, just everything
vickilynn on 2.19.2011
I haven’t felt too hot all day, but looking at these brownies made me feel so much better. I think I may have a chocolate deficiency!
Hmmm, leads me to believe that I must make these brownies to totally recover.
Anna on 2.19.2011
Good, good, good! I have made them 3 times now for various occasions and they are a hit!
thebusycoconut on 2.16.2011
I made these the other day and they were so yummy!
MMB on 2.14.2011
This recipe looks phenomenal. One of those things you see and decide you have to make within the week.
lizzyr on 2.14.2011
I love these. I made them this weekend. They are so delicious! I will not make box brownies again. Thank you for the recipe.
Cynthia Sanders Hood on 2.12.2011
Made these today, and everyone totally loved them! The taste is just so unique. These are a keeper – thanks for posting them!
GrandmaKathy on 2.11.2011
After all the great comments, I just had to try these. Not to be negative, but I was not a big fan of the sea salt in these brownies. I love chocolate and pretzels so I thought I would like these, but I didn’t. The brownies had a really great texture and I think I would love them without the salt. The only reason I’m actually commenting is because I just thought the
readers should know that not everyone loved them.
Betty on 2.11.2011
These are so-o-o delicious!!! The salty chocolate taste can’t be beat!! They are easy to make & are really moist & chewy. I didn’t bake them as long as the recipe said, but they were perfect! Hubby loved them, too! Thanks for the recipe. it’s a keeper!
EatLiveRun on 2.10.2011
When we do Step by Step recipes, we pick recipes that have been previously submitted to TK to highlight members and their recipes. It wasn’t my place to adapt this certain recipe, but to showcase it because it’s awesome!
Dan's Girl on 2.10.2011
Dee-licious! I didn’t have unsweetened chocolate so i used semi-sweet chocolate chips and reduced the sugar. Will definitely make again!
m on 2.10.2011
I don’t think some people are understanding that this isn’t Jenna’s recipe — she’s showcasing Jennifer’s recipe. Then, when you click over to Jennifer’s recipe (Click “Printable recipe”), it’s attributed to Food and Wine.
Just a clarification, folks.
StevieB on 2.10.2011
I made these the other day while my husband was complaining that “salt and brownies do NOT go together”. I woke up the next morning to find that half the brownies had magically made their way into his lunch for the day ;-). I don’t think I’ll be hearing any complaints when I make these ever again!!
Jean F on 2.9.2011
Melissa Martin on 2.9.2011
@CT: the salt sank into mine as well, so I sprinkled a new light layer after I took them out of the oven. Pretty again, and REALLY good.
Alyssa on 2.9.2011
I’m thinking these are Valentines material… thanks for the recipe!!!
SCJ on 2.9.2011
This recipe looks really delicious, but I’m a bit disappointed that it wasn’t adapted by the contributor (especially since the contributor is a former pastry chef). I don’t see the point of reposting previously submitted recipe that was taken straight from Food and Wine. Doesn’t seem much like a contribution.
Angie on 2.9.2011
this was the best and worst thing i have EVER done.
i came back to life and ate three more.
Kiran on 2.9.2011
Yummylicious! I want some
CT on 2.9.2011
Please remember that this was a recipe published in Food and Wine magazine by Kate Krader. Just to give credit where credit is due. Especially since we need to support our food magazines as well!
See here: http://www.foodandwine.com/recipes/salted-fudge-brownies
Shannon on 2.9.2011
I just made these – oh my goodness! I have tried and tried many recipes for brownies but I always go back to the box (yuck) becuase they never taste as good. But I have found my recipe! I think I need to add more salt to the top next time though!
Shelley on 2.9.2011
I gave these to the lovely ladies who work at our library for an early Valentine’s Day gift. They were an enormous hit. Thanks so much for sharing this terrific recipe.
Gwenn on 2.9.2011
I’m definitely making these for my Valentine!
DessertForTwo on 2.8.2011
Oh my lands! These look divine! I must make these for Valentine’s Day!
EatLiveRun on 2.8.2011
It’s 2 oz unsweetened chocolate and a stick and a half of butter!
Betty on 2.8.2011
theses look super,but I read the recipe a couple of times and nowhere does it say how much chocolate and butter to melt………………did I miss something?
Natalie | Perry's Plate on 2.8.2011
AHHHH I need these ASAP. Great post, Jenna! Welcome to the TK Blog! And thank you, THANK YOU Jennifer, for these smokin’ hot brownies.
Jill on 2.8.2011
Okay these brownies look amazingly delish…but I must give a shout out to the brownies we inhaled during our SuperBowl Bash…just the four of us! I used orange infused olive oil instead of veg. oil and coffee instead of plain water…sprinkled the top with a little granulated sugar and WAH-LA! Gone I tell you.
South Carolina Cindy on 2.8.2011
Made these this morning…. they are great! Mailing them cross-country to my sweetie!
FoodieandFattie on 2.8.2011
I love brownies!!!!
EatLiveRun on 2.8.2011
what kind of salt did you use? I used a super flaky sea salt (like Maldon–available at most large grocery stores). Smaller grain sea salt might sink in so I would go for the flakiest crystals you can find!
Jennifer on 2.8.2011
These look amazingly delicious! I love anything that’s salty and chocolate-y. Thanks for the recipe!
CT on 2.8.2011
I just made these, they smell delicious (still in the fridge stage). The salt did not stay on top, it sunk into the brownie. I realize it won’t affect the taste but I like the look of yours better, any tips?
EatLiveRun on 2.8.2011
it was!! I love that stuff!
If that’s not a sign that you should bake these today, I don’t know what is!
Meryl on 2.8.2011
Jenna! so excited to see that you are a contributer here- two of my favorite blogs joining forces
I am pretty sure that I just commented last week that you and the pioneer woman remid me of eachother- just at different stages of life. I love it! keep it up!
Kate on 2.8.2011
Was that salt purchased at the Meadow in Portland? I have so many little jars from them that have a same blue label!
Mandy P. on 2.8.2011
Last night I dreamed I was eating these brownies! LOL, I think it’s a sign that I should make them.
Happy When Not Hungry on 2.8.2011
These brownies look delicious especially with that touch of sea salt on top! Will def have to try!
Justeen @ Blissful Baking on 2.7.2011
Those brownies look divine! I can’t wait to make them!
mindy on 2.7.2011
DELISH, I cannot wait to make these!! you should try the chocolove dark chocolate with almonds and sea salt, that bar is so wonderful!!!
Rickey Rudy on 2.7.2011
I absolutely LOVE that your flour and sugar have already been opened in the photo! Unusual to always have unopened ingredients, right?
Caitlin on 2.7.2011
Yum! Im making these for Valentines day! I cant wait!…Im drooling
tiffv in kc on 2.7.2011
for the love of chocolate- making these tomorrow!
Nancy on 2.7.2011
Yummy ~ Plan to make this week for an event I’m going to ~ Everyone will love them, I already know!! :)) Thanks for sharing ladies!
cookincanuck on 2.7.2011
It’s great to see you on here, Jenna! You did a fantastic job with this post. Addictive brownies and beautiful photos.