Fudgy Brownie Thins With Sea Salt Recipe

Name: Fudgy Brownie Thins With Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces unsweetened chocolate (100 percent cacao), chopped; 3 sticks (1 1/2 cups) unsalted butter, cut into pieces; 3 cups sugar; 6 large eggs; 1 tablespoon pure vanilla extract; 1 teaspoon fine sea salt; 1/2 cup unsweetened cocoa powder (any type, as long as it's unsweetened); 1 cup all-purpose flour; Maldon sea salt, if desired; EQUIPMENT: an 18- by 13-inch rimmed baking sheet (a.k.a. half-sheet pan)

Servings: persons

1
Heat the oven to 325u00b0F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil.
2
Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.
3
Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.
4
Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.
5
Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.
6
Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.
7
COOKS' NOTES:
8
Brownies are best when made 1 day ahead and left uncut at room temperature, but they will still be insanely delicious if made and consumed the same day.
9
Brownies keep 5 days, well wrapped in a cookie tin or plastic container, but I doubt there will be any left by then.

1779

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces unsweetened chocolate (100 percent cacao), chopped, 3 sticks (1 1/2 cups) unsalted butter, cut into pieces, 3 cups sugar, 6 large eggs, and more.

Yes, Fudgy Brownie Thins With Sea Salt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudgy Brownie Thins With Sea Salt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions