Thanksgiving Fudge Brownies With Sea Salt
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup high-quality cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon flaky sea salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the sides for easy removal later.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. The mixture should look slightly grainy but fully incorporated.
- Add the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract. Beating the eggs well is the secret to achieving that coveted shiny, crackly top on your brownies.
- Sift in the cocoa powder, all-purpose flour, and kosher salt. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Do not overmix, or the brownies will become cakey rather than fudgy. Fold in the chocolate chips at the very end.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25 to 30 minutes. The edges should be set, but the center should still have a very slight wiggle. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Immediately after removing the pan from the oven, sprinkle the flaky sea salt evenly over the top. Allow the brownies to cool completely in the pan before lifting them out and cutting them into squares.