Sometimes all I can think is MUST. HAVE. CHOCOLATE. I know there’s plenty of you out there who know what I’m talking about. It’s a purely primal, carnal need that cannot be satiated absent an intravenous injection of the good stuff.
Well, last Sunday that primal need hit particularly hard after several hours spent deep cleaning the carpets (what can I say, I lead an exciting life). What could I make that a) wouldn’t take forever, and b) would quench my blood lust for chocolate?
One word: brownies. Better yet, three words: sea salt brownies. Oooh, ooooh, better yet! seven words: sea salt brownies with salted caramel drizzle.
The batter for these gems has more of a fudge-like consistency, and the finished product is wonderfully dense and fudgey. If cakey brownies are your thing, this probably isn’t the recipe for you. But if super chocolatey, caramely (are any of these words actually words??) brownies are what you desire, then give this recipe a whirl. Bonus: it’s super quick and easy (you can always skip the caramel and make them even quicker and easier), so you can readily make them on a Sunday evening…and have something delightful to come home to on Monday night.
Sea Salt Brownies with Salted Caramel Drizzle
- 12 tbsp (1 1/2 sticks) unsalted butter [can use 6 tbsp salted, 6 tbsp unsalted if desired]
- 2 ounces semisweet chocolate, chopped [can use part of a dark chocolate bar if that’s all you have around]
- 1/4 heaping cup unsweetened cocoa
- 1 1/2 cups sugar [can use up to 1 cup Splenda, rest sugar if desired]
- 3 large eggs
- 1 1/2 tsps vanilla
- 1 cup flour
- 1/2 tsp sea salt
Preheat oven to 350 degrees. Line an 8″ square glass baking dish with aluminum foil. Spray the foil with cooking spray.
Melt the butter and semisweet chocolate in a large saucepan over low heat, stirring occasionally. Once the butter and chocolate have melted, remove from heat and add the cocoa, sugar [and Splenda, if using], eggs, vanilla, and flour, mixing until smooth. The batter will have a fudgey consistency at this point.
Pour the batter into the prepared pan, spreading batter evenly. Sprinkle the sea salt evenly over the brownies (I used large grain sea salt, so crushed it with my fingers a bit as doing this). Use a butter knife to swirl the sea salt into the batter.
Bake the brownies in the preheated oven for around 35 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool at room temperature in the pan for about an hour, then refrigerate (if needed, I did not need to) just until they are firm, around another hour more.
These brownies are delightful on their own, but if you want a really sinfully delicious treat, drizzle them with salted caramel, the recipe for which can be found here. (The extra caramel can be saved in the fridge for snacking on at a later date!) If you’re like me and really love sea salt, feel free to sprinkle a few grains on top of the caramel.
-Adapted from The Curvy Carrot