This may just be my new favorite brownie recipe. These brownies aren’t overly sweet, have just the right hint of sea salt, and are both fudgy and cakey at the same time. Basically, these brownies are what you might call the most perfect brownies you could ever imagine. Give them a try and let me know if you agree.

Brownies are always amazing, be they cakey, fudgy, perfectly sweet, studded with nuts, or just plain chocolatey. However, these brownies, well, these brownies are just something extra-special. Heck, these might just be the best brownies I’ve ever tasted. They’re so special that they even managed to inspire a thank you haiku from my neighbor.

Oh brownie baker

Chocolate and salty treat

My taste buds rejoice

That’s pretty darn special, don’t you agree? So, are you ready to bake up a batch and discover just how amazing they are? I bet you are. Hell, I know that I’m certainly ready to bake up a second batch. These brownies are definitely going to wreak some havoc on my attempts at dieting, but just how am I to resist a brownie that inspires such poetry?

Ingredients:

• 10 Tablespoons Unsalted Butter
• 1 (3.5-oz.) Dark Chocolate Salted Candy Bar, Finely Chopped
• 1 Cup Granulated Sugar
• 2 Eggs
• 1 Tablespoon Vanilla
• 3/4 Cup All-Purpose Flour
• 1/4 Cup Unsweetened Cocoa Powder
• Flakey Sea Salt

Directions:

1. Preheat oven to 350 degrees.
2. Line an 8×8 inch baking dish with parchment paper; set aside.
3. In a small saucepan, melt the butter over medium-low heat. When the butter is melted, remove the pan from the heat and stir in the finely chopped chocolate.
4. In a large mixing bowl, whisk the butter and chocolate mixture with the granulated sugar for 1 minute.
5. Add the eggs and vanilla; whisk for 1 minute.
6. Add the flour and cocoa; whisk until just combined.
7. Pour the brownie batter into the parchment paper-lined baking dish and even the top out with a spatula.
8. Bake for 30 minutes.
9. After cutting the brownies, dust them with a small pinch of flakey sea salt.

Suggestions:

1. For this recipe, I used a Lindt Excellence A Touch of Sea Salt 3.5-oz. dark chocolate candy bar. You can use whichever candy bar or chocolate you prefer. If using a non-salted variety, add a 1/2 teaspoon of sea salt to the brownie batter.
2. Make sure not to overmix the brownie batter after adding the flour and unsweetened cocoa.
3. Allow the brownies to cool for at least 20 minutes before removing them from the pan. Grab the edges of the parchment paper, lift up, and remove the brownies from the baking dish. Then, you can easily cut the brownies into small squares.
4. If using a metal pan or ceramic baking dish, you may need to adjust the baking time. I suggest you check on the brownies after they have baked for 25 minutes.

Improvements:

• Sprinkle the top of the brownies with finely chopped pecans or walnuts before baking.
• Fold 1/2-cup of chocolate chips into the brownie batter.
• Add 1/2-teaspoon of cinnamon to the brownies.

Print

Yum

Dark Chocolate Salted Candy Bar Brownies

Ingredients:

• 10 Tablespoons Unsalted Butter
• 1 (3.5-oz.) Dark Chocolate Salted Candy Bar, Finely Chopped
• 1 Cup Granulated Sugar
• 2 Eggs
• 1 Tablespoon Vanilla
• 3/4 Cup All-Purpose Flour
• 1/4 Cup Unsweetened Cocoa Powder
• Flakey Sea Salt

Directions:

1. Preheat oven to 350 degrees.
2. Line an 8x8 inch baking dish with parchment paper; set aside.
3. In a small saucepan, melt the butter over medium-low heat. When the butter is melted, remove the pan from the heat and stir in the finely chopped chocolate.
4. In a large mixing bowl, whisk the butter and chocolate mixture with the granulated sugar for 1 minute.
5. Add the eggs and vanilla; whisk for 1 minute.
6. Add the flour and cocoa; whisk until just combined.
7. Pour the brownie batter into the parchment paper-lined baking dish and even the top out with a spatula.
8. Bake for 30 minutes.
9. After cutting the brownies, dust them with a small pinch of flakey sea salt.

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