MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Genius Salted Cocoa Brownies
 Categories: Cookies, Chocolate, Snacks
      Yield: 16 Servings

    140 g  Unsalted butter; in cubes
    250 g  Sugar
     85 g  Unsalted cocoa powder
    1/4 ts Salt
    1/2 ts Vanilla extract
      2 lg Eggs
     65 g  Plain flour
           Flaky sea salt; to sprinkle

  Set oven to 160°C/325°F.

  Line a 20x20 cm (8x8") square baking pan (preferably non-stick)
  with baking paper, leaving a good excess of paper overhanging on
  the sides (this makes it easier to remove the brownies from the pan
  later). Set aside.

  In a large heatproof microwaveable bowl, combine the butter, sugar,
  cocoa, and salt. Microwave on high in 30 second increments, taking
  the bowl out to give it a stir between each round. Repeat until the
  butter has melted and everything is even and mixed well. The
  mixture will be gritty from the sugar, that is ok. Stir in the
  vanilla. *

  When the mixture is warm (just not hot!), stir in the eggs one at a
  time vigorously with a wooden spoon until combined and the mixture
  is smooth, thick and shiny.

  Add the flour, and stir until you can't see the flour any longer.
  Using your wooden spoon or a spatula, stir the batter vigorously
  for about 30 seconds more.

  Pour the batter into your prepared pan and smooth the top gently
  (don't worry too much about making it perfectly even, it'll spread
  and even out once in the oven). Sprinkle the top generously with
  flaky sea salt and bake in the oven for 20 to 25 minutes, until a
  toothpick inserted in the centre comes out with a few moist crumbs.
  Don't over-bake! You want it to be fudgy in the middle.

  Leave the pan to cool completely on a rack before removing the
  brownies from the pan onto a cutting board by lifting the edges of
  the baking paper on opposite sides. Cut into whatever size you like
  and enjoy! They keep well in an airtight container at room
  temperature up to 3 days.

  Notes:

  * Alternatively, you can melt the mixture over a water bath if you
  don't own a microwave. Set the heatproof bowl over a saucepan of
  simmering water (filled only 1/2 of the way up) on low heat, making
  sure the bottom of the bowl isn't touching the simmering water.
  Stir constantly until the butter melts and the mixture is uniform.

  * Feel free to add a handful of chopped nuts if you like. Just stir
  them into the batter right before pouring it into the pan.

  Recipe FROM: http://www.mattersofthebelly.com

  Uncle Dirty Dave's Archives

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