Salted Fudge Brownie - F&W – a delicious recipe with butter, chocolate, unsweetened cocoa, sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.Preheat the oven to 350u00b0. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
2
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
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.
4
Make Ahead The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.
1002
kcal
Calories
47
g
Fat
136
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter, 2 ounces unsweetened chocolate, finely chopped, 1/4 cup plus 2 tablespoons unsweetened cocoa, 2 cups sugar, and more.
Yes, Salted Fudge Brownie - F&W 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.
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