Makes 8 brownies
? stick unsalted butter
4 ounces semi-sweet chocolate chips
1/8 cup unsweetened cocoa
1 cup sugar
1egg
1 teaspoon pure vanilla extract
? cup flour
? teaspoon coarse sea salt, plus more for sprinkling
Preheat oven to 350 degrees. Lightly grease an 8 x 8-inch square pan. Set aside.
Fill a small saucepan about 2 inches high with tap water. Cover with a heat-proof bowl to create a double-boiler. Turn heat up to high and melt butter and chocolate chips in bowl, whisking frequently. Carefully remove bowl from pot and turn off heat.
Transfer melted chocolate and butter into a mixing bowl and whisk in cocoa, sugar, egg, vanilla, flour and sea salt. Add about ? cup water and whisk until mixture is very smooth.
Pour into prepared pan and bake 18-20 minutes or until top is shiny and few crumbs cling to an inserted toothpick.
Cool until the brownies are warm or room temperature. Cut into 8 squares and top each square with a few sea salt crystals.
You can reach Staff Writer Diane Peterson at 521-5287 or diane.peterson@pressdemocrat.com
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