I made these from my favourite baking blogger, Joy the Baker, and decided I’d try with a bit more salt. The salt I had on hand was sea salt but quite granulated, not so flakey. The result is a brownie that pops with tiny pockets of salt. They are divine if I do say so myself… Mmmmm..
Adapted from Joy the Baker’s Dark Chocolate Brownies.
- 230g unsweetened chocolate, coarsely chopped (I like Green’s Organic)
- 170g unsalted butter
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt crystals
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- Place a rack in the upper third of the oven and preheat oven to 180 degrees C. Butter a 9×13-inch baking pan. Line the pan with foil and butter the foil. This will make brownie removal much easier.
- Whisk together flour, baking powder and salt and set aside.
- Place butter and chopped chocolate in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and butter are completely melted. Use pot holders to remove the bowl from over the boiling water. Lets mixture sit for a few minutes.
- Meanwhile, in a medium sized bowl, whisk together sugar, eggs, vanilla extract and espresso powder. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the flour mixture all at once and whisk to incorporate. Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.