Salted Chocolate Brownie Recipe

In my official Sulpice Chocolat blog I love including the occasional recipe or two and this one just happens to be one of them. What I love is how chocolaty, chewy and wonderful this recipe comes out. It is perfectly balanced by a touch of sea salt.  This is one of my favorite combinations. In fact, I am in the process of developing more dark chocolate bars and milk chocolate bars that incorporate a bright hint of salt.  The following recipe was inspired by Food & Wine magazine.

Ingredients

• 1 1/2 sticks butter
• 2 ounces bittersweet chocolate chips
• 1/4 cup plus 2 tablespoons cocoa
• 2 cups sugar
• 3 eggs
• 1 1/2 teaspoon vanilla 
• 1 cup flour
• 1/2 tsp sea salt
  

Directions

Preheat the oven to 350°. Lightly butter the foil a 9-inch square cake pan.  In a large saucepan, melt the butter and chocolate chips on low heat, stirring occasionally. Remove from heat and whisk in the cocoa powder and vanilla until smooth. Add the sugar,eggs, salt and flour being sure to whisk thoroughly after the addition of each ingredient.  Pour batter into the prepared cake pan.  Bake the brownies for 35 minutes or until the edges are set and the middle has a lightly crackled crust.  Let cool at room temperature for 1 hour.  Serve at room temperature.