Best 4 Salted Fudge Brownies Recipes

PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED PEANUTS

Steps:

• For brownies:
• Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
• Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
• For frosting and ganache:
• Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
• Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
• Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED PEANUTS

Steps:

• MAKE BROWNIES
• Position a rack in the center of the oven and preheat the oven to 325°F. Line a 13 by 9-inch metal baking pan with foil, leaving a long overhang; butter the foil.
• Place the butter in a heavy large saucepan. Add both chocolates, stir over low heat until smooth, and remove from heat. Whisk in the sugar, vanilla, and salt, then add the eggs 1 at a time. Fold in the flour, then the nuts. Spread the batter in the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place the pan on a rack; cool.
• MAKE FROSTING AND GANACHE
• Using an electric mixer, beat the peanut butter and 1/4 cup butter in a medium bowl to blend. Beat in the sugar, salt, and nutmeg, then add the milk and vanilla. Spread the frosting over the brownies.
• Stir the chocolate and remaining 1/4 cup butter in a heavy small saucepan over low heat and stir until smooth. Drop the ganache all over the frosting, spreading to cover. Chill until set, about 1 1/2 hours.
• Using the foil as an aid, transfer the brownie cake to a work surface. Cut into squares. Bring to room temperature and serve.
• DO AHEAD
• The BROWNIES can be made 1 day ahead. Cover and keep chilled until ready to cut and serve.

SALTED FUDGE BROWNIES

Steps:

• Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil. Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter. Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it. Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.

SALTED FUDGE BROWNIES

Steps:

• 1. Preheat oven to 350. Line a 9 inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil. In large pan, melt butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from heat. Whisking them in one at a time, until thoroughly incorporated, add the unsweetened cocoa, sugar, eggs, vanilla extract and flour. Pour the batter into the prepared cake pan and smooth the surface. Sprinkle the 1/2 t. salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Bake in center of oven for about 35 minutes, until the edges are set but the center is still a bit soft and a toothpick inserted in center comes out coated with a little of the batter. Let cool at room temperature in the pan for 1 hour, then refrigerate just until firm, about 1 hour longer. Lift the brownie from the pan and peel off the foil. Cut into 16 squares, sprinkle with sea salt if desired and serve the brownies at room temperature. The brownies can be refrigerated in an airtight container for up to 3 days and frozen for up to 1 month. Makes 16 brownies. This recipe requires a flaky sea salt, like Maldon, because the flavor is mild and the salt melts so nicely into the batter. Food and Wine