Sea Salt Brownies

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If you love deeply fudgy brownies, this recipe is for you! The ultra classic, ‘Katherine Hepburn Brownies” from the New York Times topped with Maldon Sea Salt. The little bits of crunchy sea salt add bursts of flavor with each bite. Easily adaptable with nuts such as walnuts or pecans. Also delicious with a hint of cinnamon and a splash of espresso for a kick. I have made these brownies for years and they have never steered me wrong. The key is to use quality ingredients to get a treat worthy of the best New York bakery.

INGREDIENTS

  • 1/2 cup cocoa

  • 1/2 cup butter (1 stick)

  • 2 eggs

  • 1 cup sugar

  • 1/4 cup flour

  • 1 cup chopped or broken-up walnuts or pecans (optional)

  • 1 teaspoon vanilla

  • Pinch of salt

  • Maldon Sea Salt to taste

PREPARATION

  1. Heat oven to 325 degrees.

  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

  3. In a separate bowl, combine sugar, flour, nuts (optional) and salt. Add to the cocoa-butter mixture. Stir until just combined.

  4. Pour into a greased 8 x 8-inch-square pan. Sprinkle with Maldon Sea Salt to taste.

  5. Bake 35 to 40 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

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