April 7, 2016

Salted Dark Chocolate Chocolate Brownies

Salted Dark Chocolate Brownies | The Naptime Chef

Casual desserts that can please both adults and children, and are easy to make, are harder to come by then you think. Ice cream sandwiches are great when it’s warm out, and most adults, and some children, love a good apple tart in the fall. But, really, when it comes one thing that please everyone year round the list is pretty short. One of my go-to’s in the this situation is a pan of brownies. Made from scratch with a generous dose of sea salt, and a hint of bourbon extract, they are perfect for just about everyone.

We served these up recently to dear friends when they came to dinner with their children. After a delicious grilled dinner I cut these brownies into small bites for everyone to enjoy! I hope you do too!

Thick Salted Chocolate Brownies
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Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 ¼ cups dutch process cocoa powder
  • ½ cup all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 teaspoons bourbon extract or vanilla extract
  • 2 teaspoons flakey sea salt

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 7x11 or 9x9 baking dish and set aside.
  2. Melt the butter in the microwave and set aside to cool.
  3. In a large bowl add the cocoa powder, flour, espresso powder, and the kosher salt and stir it with a whisk to incorporate.
  4. In a small bowl whisk the eggs, sugars, and extract.
  5. Carefully add the wet ingredients to the dry ingredients. Then stir in the melted butter. Stir until just combined and smooth. Spread the batter into the baking dish and rap the dish on the counter a few times to break up any bubbles. Sprinkle the sea salt on top.
  6. Bake the brownies for 20 to 22 minutes, or until the center is set. When you remove the pan from the oven let it cool for about 10 minutes. Then you can slice and serve the brownies warm. Or, let them continue to cool. Once they are completely cooled, cover and store.
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