The Very Best Fudge Brownies

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Do you listen to audio books? I’m listening to Exit West right now. I walk around the house with my phone in my pocket, listening to the book while I go about my day. It’s weird and awesome at the same time. I find I’m not as absorbed into the story as I would be if I was physically reading a book but I really like listening to the author’s voice and being able to fold laundry or make lunch or just in general multi-task at the same time.

I started the month with noble ideas of cutting out all refined sugar from my family’s diet for the month. And we did pretty good for a couple weeks. Last week, a new Yakima Magazine was published and the recipes I wrote in November were suddenly calling to me. Namely these decadent fudge brownies sprinkled with coarse salt.

I stumbled across a brownie recipe on Pinterest a couple years ago. Over time I’ve tweaked the recipe, adding instant espresso powder and vanilla to get it just right for me. The result is a rich, dense, deeply chocolate brownie with a crackly top and a soft fudgy interior. If you like a more cake-like brownie, you could always increase the flour by 1/3 cup.

I make these brownies for friends with a new baby or if I know someone is going through a hard time. I know we aren’t supposed to attach emotion to food, but if anything was going to cheer you up or help you through a rough patch, these brownies would do it. They literally take 5 minutes to prep and are just as easy as throwing a box mix together. The only difference is they taste 100 times better and you’ll never make a box mix again.

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Fudge Brownies with Coarse Salt

  • 10 tablespoons unsalted butter
  • 1 ¼ cups sugar
  • ¾ cups unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon instant coffee powder
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour

Preheat oven to 325 degrees and line the bottom of an 8×8 baking pan with parchment paper. In a medium saucepan, combine butter, sugar, cocoa powder, instant coffee and salt over low heat. Stir until butter is melted and the mixture is smooth. Remove from heat and allow to cool slightly. When the mixture is warm but not hot stir in vanilla. Add eggs one at a time, stirring constantly until the batter looks thick and shiny. Add the flour and continue stirring for another full minute. Spread batter evenly into the lined pan. Bake for about 25 minutes or until the center of the batter is firm and a toothpick comes out clean. Sprinkle with coarse pink Himalayan salt and allow to cool completely before cutting into squares. If you can’t find coarse salt, Maldon sea salt will work well too. You just need a coarse grain salt.

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