A couple weeks ago, one of my favorite Instagram accounts (Husbands That Cook) was making brownies on their insta-live. I popped in to watch for what I assumed would be a few minutes, but then ended up engulfed in watching the whole thing.
To be honest, I’m not really a huge brownie fan, but once in awhile a craving hits that I need to acknowledge. After seeing these brownies made live, I knew I had to give them a try. Andrew loves brownies so I didn’t have to convince him.
I’m not kidding when I tell you these might be the very best chocolatey thing I’ve ever made. The edges get crispy and the interior is fudgy and salty and literally melts in your mouth. I can’t recommend a recipe more!
Two notes:
- I used a blend of chocolates because that’s what I had on hand. The recipe calls for 12 oz. semi-sweet chocolate chips, so I used 6 oz of semi-sweet plus 3 oz of milk chocolate + 3 oz dark chocolate. I absolutely loved this combination, but feel free to use what you have! Most important is that you use high-quality chocolate where possible. Ghirardelli semi-sweet chocolate chips would be perfect here.
- I used salted butter (Plugra brand) and added in a small pinch of flaky sea salt to the batter. However, many baking purists would scoff at this idea and will only use unsalted butter. If you want to use unsalted, just add 3/4 teaspoon flaky sea salt to the dry ingredients.
Preheat oven to 350°F.
Prepare an 8″ or 9″ baking dish (you can use a 8″x8″ square or 9″ round with similar results) with aluminum foil or parchment.
In a microwave-safe bowl, melt the chocolate and butter together in 20-second increments until the chocolate becomes smooth. You can also use a double boiler on your stove if you prefer.
Let the chocolate and butter mixture cool for 5 minutes.
Add in the sugar, flour, baking powder, and stir to combine. Sprinkle a pinch of flaky sea salt and mix in. If you used unsalted butter, add a full 3/4 teaspoon.
Add in the eggs and vanilla, and stir until just combined.
Pour the batter into the prepared baking dish and spread the top into an even layer.
Bake for 40 to 45 minutes, until a toothpick inserted into the center of the brownies comes out with a few crumbs attached.
Sprinkle the brownies with several generous pinches of flaky sea salt, and let cool completely for as long as you can 😉 (about an hour).
Slice into wedges or squares (depending on your baking dish) and serve…with ice cream if you’re feeling saucy.
Adapted from: Husbands that Cook (via Justin Chapple)
Makes: 16 brownies
Prep: 10 minutes, Cook: 50 minutes, Total: 60 minutes
- 12 tablespoons salted butter (or use unsalted and add 3/4 teaspoon flaky sea salt to the dry ingredients)
- 12 ounces chocolate (I used 3 oz dark (chopped), 3 oz milk (chopped), and 6 oz semi-sweet chips)
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 eggs
- 1 tablespoon vanilla extract
- flaky sea salt for garnish
Preheat oven to 350°F.
Prepare an 8″ or 9″ baking dish (you can use a 8″x8″ square or 9″ round with similar results) with aluminum foil or parchment.
In a microwave-safe bowl, melt the chocolate and butter together in 20-second increments until the chocolate becomes smooth. You can also use a double boiler on your stove if you prefer.
Let the chocolate and butter mixture cool for 5 minutes.
Add in the sugar, flour, baking powder, and stir to combine. Sprinkle a pinch of flaky sea salt and mix in. If you used unsalted butter, add a full 3/4 teaspoon. Add in the eggs and vanilla, and stir until just combined.
Pour the batter into the prepared baking dish and spread the top into an even layer.
Bake for 40 to 45 minutes, until a toothpick inserted into the center of the brownies comes out with a few crumbs attached.
Sprinkle the brownies with several generous pinches of flaky sea salt, and let cool completely for as long as you can 😉 (about an hour).
Slice into wedges or squares (depending on your baking dish) and serve…with ice cream if you’re feeling saucy.
Crunchy Salty Sweet 