Melissa Clark Presents Kate’s Impossibly Fudgy Brownies with Chili and Sea Salt
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From Clark’s book, In the Kitchen with A Good Appetite. You won’t regret it! (Note:  The recipe calls for Maldon Salt. This is a seawater salt drawn by England’s Maldon Salt Crystal Company, founded in 1882. It is processed by hand and contains no additives.) 2 sticks plus 2 tablespoons unsalted butter 3 ounces unsweetened chocolate, chopped 1/2 cup plus 1 tablespoon cocoa powder 2 1/2 cups sugar 1 1/2 cups all-purpose flour| 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 3 large eggs, lightly beaten 1 tablespoon vanilla extract Maldon salt, for sprinkling 1. Preheat the oven to 350° F. Line a rimmed 9 by 13-inch baking sheet with parchment paper. 2. In a microwave or in the top bowl of a double boiler, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine the flour, kosher salt, and cayenne in a medium bowl. 3. Transfer the chocolate mixture to a large mixing bowl and whisk in the cocoa powder and sugar. Add the eggs and vanilla; whisk until smooth. 4. Fold in the dry ingredients and continue folding until no lumps remain. 5. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, until the edges just begin to pull away from the sides of the pan and a tester inserted into the middle of the brownie comes out clean. 6. Allow the brownie to cool completely in the pan before cutting into 2 by 2-inch squares. Makes 24 (2-inch) squares

We enjoy Melissa Clark’s presence in the New York Times. Her latest cookbook is: Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make. Also visit MelissaClark.net to know her better.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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