Salted Brownies | May 25, 2017

The smell of cooling brownies is one of the most comforting and intoxicating scents in the universe.  To me, there is not a lot better than a good brownie.  I prefer fudgy vs. cakey, but I respect both.  A brownie should be chocolatey and rich but not so over the top that you can only have one. It should be dense enough to pair with vanilla ice cream, but light enough that it doesn’t make your stomach hurt after you devour the brownie with ice cream.  No one wants that – no one. 

I have tried a million brownie recipes over the years and I always come back to two different recipes.  One is so decadent it needs to be refrigerated!  The other recipe is the one I grew up on and what I am sharing with you.  There is nothing fussy about it.  It is a straightforward, cocoa brownie.  I am bringing them to a potluck rehearsal dinner out on the San Juan Islands this weekend.  Perfect for finishing a fun, picnic meal on the beach.  These brownies freeze well, travel well, and I haven’t met a disappointed brownie eater yet.   

It takes 4 eggs and the eggs give it the perfect fudgy texture.  I added some fancy flake sea salt to elevate the chocolate a little but they don’t need it. My aunt would frost these brownies with mint buttercream and then add a thin layer of chocolate ganache.  I am drooling thinking about her mint brownies…  I digress. 

As always, good ingredients yield good food.  The same is true here, the fresher the eggs and butter, the better these will be.  Also, once you upgrade your vanilla extract you can never go back. It makes a BIG difference in the way baked goods taste.  Make the investment in yourself – you are worth it!

I need to credit Hershey’s with this recipe – tried and true for at least 3 generations!


YIELDS 24 bars  |  PREP TIME  15 min  |  PRINT PDF

  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt  (for batter)
  • 1 cup chopped nuts (optional)
  • a few healthy pinches of flake sea salt (for the top)
  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. Place butter in medium saucepan and melt.  Stir in sugar and vanilla. Remove from heat.  Add eggs, one at a time, beating well with a Tovolo Flex-Core Spatula after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.  *this can all be done right in your saucepan!
  3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of the pan. Cool completely in pan on wire rack. Cut into bars. Makes about 24 brownies.