Kate’s Impossibly Fudgy Brownies with Chile and Sea Salt

from Melissa Clark’s In the Kitchen with a Good Appetite…Clark cites Kate Krader of Food and Wine magazine as the source for these brownies


  • 2 sticks plus 2 tablespoons unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon cayenne (optional)
  • 1/2 cup plus 1 tablespoon cocoa powder
  • 2 1/2 cups sugar
  • 3 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • Maldon salt, for sprinkling

Preheat oven to 350 and line 9×13 baking dish with parchment paper.  Melt butter and chopped chocolate.  Whisk in cocoa powder and sugar.  Add eggs and vanilla.  Fold in other dry ingredients.  Pour into pan; batter is incredibly thick, like fudge. Sprinkle with Maldon salt. Bake for 25-30 minutes, until the edges pull away from the sides and the top is set and shiny.  Cool in the pan before cutting into squares.   I cooled them in the refrigerator for a while before cutting with a serrated knife.

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