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 160ºC/325ºF.

Line a 20cm x 20cm (8" x 8") 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 20-25 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 ? 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

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