Melissa Clark Presents Kate’s Impossibly Fudgy Brownies with Chili and Sea Salt

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 to know her better.

Marty Martindale

About Marty Martindale

Martindale established Foodsite Magazine as Food Site of the Day in 2001. This site is not devoted to making fine cooks finer but serves as a guide for those who want to cook fresh foods with less chemicals, less salt, less fat and less sugar for better health. Find 500 short articles on lots of foods!

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