Thick and Chewy Brownies with Snowflake® Pacific Northwest Sea Salt

Satisfy your sweet tooth with a rich, delicious brownie topped with a light salty crunch. We’re partial to the fudgy, chocolaty version here, but you can use your favorite brownie recipe or even a boxed mix (we promise not to tell). For light, flaky texture, delicate taste, and excellent crunch, add a dash of Snowflake Salt® to the final product before serving. This all-natural sea salt has perfectly balanced flavor and beautifully white, shimmering crystals.

Ingredients

  • ⅓ cup unsweetened cocoa powder
  • 1½ teaspoons instant espresso powder, optional
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounce unsweetened chocolate, finely chopped
  • ½ cup plus 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs plus 2 yolks
  • 2 teaspoons vanilla extract
  • 2½ cups sugar
  • 1¾ cups all-purpose flour, sifted
  • ¾ teaspoon Pure Ocean® Atlantic Sea Salt—Fine grain
  • 6 ounces bittersweet or semisweet chocolate cut into ½-inch chunks, or chocolate chips
  • 2 teaspoons Snowflake® Pacific Northwest Sea Salt

Directions

  1. Preheat oven to 350 degrees F and adjust rack to the second lowest position. Butter and flour a 9-inch x 13-inch baking dish.
  2. In a large bowl whisk cocoa powder, espresso powder and boiling water until smooth. Add unsweetened chocolate and whisk until chocolate is melted.
  3. Add oil and melted butter and whisk until combined.
  4. In a small bowl whisk eggs, egg yolks, and vanilla. Add a small amount of the chocolate mixture slowly to temper the eggs. Add tempered eggs to the large bowl.
  5. Whisk in sugar to combine.
  6. Sprinkle in Pure Ocean Atlantic Sea Salt (fine grain) and sifted flour and mix with a rubber spatula.
  7. Fold in chocolate chunks/chips.
  8. Spread mix evenly in prepared pan. Bake until a toothpick inserted comes out with a few crumbs on it, about 30 minutes.
  9. Let cool and sprinkle with Snowflake Pacific Northwest Sea Salt before serving.

Adapted from Chew Out Loud, November 2012

Alternative Flavor Options for Topping:

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