7. 1 cup all-purpose flour
8. 1/2 teaspoon Maldon sea salt
1. Preheat the oven to 350°. Line a 9-inch square metal
cake pan with foil, draping the foil over the edges.
Lightly butter the foil.
2. In a large saucepan, melt the butter with the
unsweetened chocolate over very low heat, stirring
occasionally. Remove from the heat. Whisking them in
one at a time until thoroughly incorporated, add the
cocoa, sugar, eggs, vanilla and flour. Pour the batter
into the prepared pan and smooth the surface. Sprinkle
the salt evenly over the batter. Using a butter knife,
swirl the salt into the batter.
3. Bake the fudge brownies in the center of the oven 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. Let the
brownies cool at room temperature in the pan for 1
hour, then refrigerate just until they are firm, about 1
hour. Lift the brownies from the pan and peel off the
foil. Cut the brownies into 16 squares. Serve at room
temperature.
Make Ahead The salted fudge brownies can be refrigerated
for up to 3 days, and frozen for up to 1 month.
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