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   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   
        
     Uncle Dirty Dave's Archives   
       
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