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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