Fudgy Brownie Thins With Sea Salt Recipes

Steps:

• Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil.
• Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.
• Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.
• Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.
• Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.
• Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.

Steps:

• Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
• In a medium bowl, whisk together flour, salt and baking powder.
• In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
• Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
• Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with plain or seasonally colored paper liners.
• Combine butter, sugar, eggs, and vanilla extract in a large bowl. Mix vigorously with a wire whisk until butter is incorporated but you can still see bubbles of butter in the batter. Add flour, cocoa powder, baking powder, and salt. Mix gently until just incorporated; do not overmix.
• Divide batter among the muffin cups using a small ice cream scoop. Gently cover the top of the brownies with a dusting of sea salt flakes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Transfer to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees. Line a rimmed 9-by-13-inch baking sheet with parchment paper.
• In the microwave, or in the top bowl of a double boiler, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine flour, kosher salt and cayenne in a medium bowl.
• Transfer chocolate mixture to a large mixing bowl and whisk in the cocoa powder and sugar. Add the eggs and vanilla; whisk until smooth.
• Fold in the dry ingredients and continue folding until no lumps remain.
• Scrape batter into the prepared pan and smooth the top with a spatula. Sprinkle all over with Maldon salt. Bake for 25 to 30 minutes until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
• Allow the brownies to cool completely in the pan before cutting.