French Sea Salt Brownies
- 6 tablespoons margarine
- 6 ounces good quality semisweet chocolate, chopped
- 2 ounces good quality dark chocolate, chopped (70% and above)
- 1/4 cup unsweetened cocoa powder
- 3/4 flour
- 1/2 teaspoon baking powder
- 1 teaspoon French Sea Salt (I prefer coarse Sel Gris de Guérande)
- 1/2 cup white sugar
- 1/2 cup sugar in the raw
- 2 large eggs
- 2 teaspoons vanilla paste
Adapted from tastykitchen.com
1. Preheat the oven to 350 degrees. Spray an 8-inch square baking pan.
2. Put the butter, chocolate and cocoa in a heat-proof medium bowl and set over a pan of simmering water; stir until the butter and chocolate are almost melted. Martha actually instructs you to completely melt the mixture, but you want some chunks of chocolate to remain.
3. Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
4. Put the sugar, eggs, and vanilla paste in a the bowl of an electric mixer fitted with the whisk attachment, and beat on medium. Now Martha tells you to beat it until the mixture is smooth and pale. I disagree. You want to beat it just long enough for the items to be incorporated. Add the chocolate mixture and beat. Add the flour mixture, beat until all is incorporated.
5. Bake for 30-35 minutes.