recipes

fudgy chewy salty brownies

03.08.17

if you follow me on instagram stories, you know i have been baking a lot of brownies during my pregnancy — and after a lot of recipe testing, i have totally found my favorite one for life.

i am obsessed with these — i really like fudgy brownies more than gid, who prefers the cakier kind, so i give him all the edges and he’s happy. these are so fudgy, so chewy, so rich — and i upped the amount of salt from the original recipe to give them a little extra saltiness which i love.

when you see how much butter and sugar goes in, you’ll see they’re the opposite of healthy — but like, in a good way.

best brownies ever
(adapted from all recipes)

Ingredients

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tablespoon salt (you can use less if you prefer a less salty brownie)

Directions

preheat oven to 350 degrees F. lightly grease a 9×13 baking dish.

combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

sift the flour, cocoa powder, and salt in a separate bowl. gradually stir flour mixture into the egg mixture until blended. spread the batter evenly into the prepared baking dish.

bake in preheated oven until an inserted toothpick comes out clean(ish), about 32-36 minutes. remove, and cool pan on wire rack before cutting.

would love to know if you try these and love them like we do.

ps. link for the striped tray

12 comments on “fudgy chewy salty brownies”

    1. Do you put in that much sugar and salt as well, or can either of these be reduced a bit? I am mostly concerned with the amount of salt, it sounds like a lot. They look delicious!! Thanks.

      1. yep, like i said you can use less salt — i use a tb to get that salty taste but the original recipe called for a tsp.

        1. Thanks for the including the original amount. That will help me to judge what might be appropriate for my own taste. I think I will start with less, and then go from there. There is something about having extra salt though, to punch up the taste. Thanks so much for your reply.

  1. I followed the recipe, but I reduced the amount of sugar to 1 cup, which is more than enough. This reduction makes the chocolate flavor deeper, more intense. These are still too cake-like for me, so when I make them again, I will reduce the amount of flour to no more than 1 cup, maybe even 3/4 cup. Thank you for sharing the recipe.

  2. “I don’t have any of these ingredients at home. Could you rewrite this based on the food I do have in my house? I’m not going to tell you what food I have. You have to guess.”

    In all honesty, I followed your recipe and they’re in the oven right now. And they smell dang good. Thanks for the recipe!

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