Well maybe not ‘ever’, but it’s a pretty awesome salted brownie recipe. If you want a devilish treat that takes very little time and effort, then give it a go. My recipe is modelled on the fabulous Donna Hay’s classic brownie, but I have to warn you, it contains more chocolate than your dentist or doctor would ever recommend. So it’s best not to tell them about this.
400g dark chocolate
280g unsalted butter
2 cups (350g) dark brown sugar
1 cup (150g) plain flour
200g dark chocolate chips
Preheat oven to 180 degrees Celsius (350 F). Place the 400g dark chocolate and the butter into a small saucepan and melt over a low heat. Stir regularly to ensure the chocolate doesn’t burn. Set aside to cool slightly.
In a large bowl, mix the brown sugar and flour, then add the eggs. Stir to combine. Add the slightly cooled melted chocolate and stir to a glossy, sticky chocolate mixture.
Lightly grease a 20cmx30cm baking tray and line with baking paper. Pour in the chocolate mixture. Sprinkle the chocolate chips into the mixture then put it in the oven.
Cook for around 30 minutes. Test with a skewer to make sure you don’t overcook the brownie (the skewer should have some sticky mixture on it).
When the brownies are cooked, leave in the pan for 10 minutes to cool. After 10 minutes, liberally sprinkle sea-salt onto the brownie. It should look like gorgeous sparkly snow on the brownie.
Leave the brownies to cool completely before cutting. If you have the patience, they will be even tastier if you refrigerate them before cutting. But serve them at room temperature for gooey goodness.