Salty, Chocolate Brownies
These Salty, Chocolate Brownies are the most decadent brownie you’ll ever taste. Crunchy on the outside, gooey on the inside and chocolatey all the wat through. What more could you ask for?
Salty, Chocolate Brownies
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 227
Ingredients
- 225 g unsalted butter cubed (plus additional, for greasing the pan)
- 125 g cocoa powder unsweetened
- 70 g plain flour
- 2 teaspoons instant coffee powder
- ¾ teaspoon salt
- 4 eggs large at room temperature
- 150 g granulated sugar
- 170 g dark brown sugar
- sea salt for finishing. use the flaky type if you can get it.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat the oven to . (180ºC).
- Prepare an 8-inch (20cm) square tin or 9 x 13-inch (22x33cm) tin by lining it with aluminium foil, greasing it with melted butter or nonstick spray.
- Melt the butter in a saucepan. Set aside until tepid.
- Sift together the natural cocoa powder, flour, instant coffee powder, and 3/4 teaspoon of salt in a large bowl. (Cocoa powder tends to “dust up” when sifting, and using a large bowl helps contain the mess.)
- In a separate small bowl, whisk together the eggs, granulated sugar, and brown sugar.
- Stir half of the egg mixture into the cocoa powder, then stir in the melted butter. Then stir in the remaining egg mixture. If the mixture isn’t smooth, give it a couple of vigorous stirs with a whisk, although don’t overdo it. Scrape the batter into the prepared tin, smooth the top, and sprinkle liberally with flaky sea salt.
- Bake the brownies just until the centre feels almost set, but not quite. I found in either size tin they will take about 25 minutes, although best to start checking them at the 20 minute mark.
- Once done, remove from the oven and let cool completely in the tin. The salt on the top tends to absorb into the batter during baking, yet you can still taste little sparks of it in the brownies. If you wish, you can sprinkle them again with a bit more salt, before serving.
Paul's Tops:
Storage: The brownies can be made up to five days in advance and stored in an airtight container. Like most baked goods, they’re best eaten within a couple of days. Then can also be frozen for up to two months, if well-wrapped.
Storage: The brownies can be made up to five days in advance and stored in an airtight container. Like most baked goods, they’re best eaten within a couple of days. Then can also be frozen for up to two months, if well-wrapped.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, Cakes, Pastries & Biscuits, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
[…] You may also like my Salty Chocolate Brownies HERE […]