Salted Fudge Brownies

I haven't shared a dessert with you guys in so long! It is time to fix that. We have been having visitors at our house lately, we have been loving it! I have been making these and individually wrapping them for easy access. These are bite-size and the saltiness is the perfect amount to go with these brownies. They are called fudge brownies because of the fudgey consistency, they are unlike any other brownies I have ever had, in a good way. Delicious.

I have now made these 3 times and I will be making them again to send off some care packages! They are pretty dangerous, because they are so easy to make and I always have the ingredients on hand.
Source: A Taste of Home Cooking, via Eva Bakes

Ingredients:
1 & 1/2 stick of Unsalted Butter, 12 tablespoons
1/4 cup of Semi-Sweet Chocolate Chips, chopped coarsely
1/4 cup + 2 tablespoons of Unsweetened Cocoa Powder
1 cup of Sugar
1 cup of Light Brown Sugar
3 Large Eggs
1 1/2 teaspoons of Vanilla
1 cup of All-Purpose Flour
1/2 teaspoon of Sea Salt

Directions:
First, pre-heat your oven to 350 degrees. Line a 8x8 inch pan with aluminum foil, one piece horizontally and one piece vertically, leaving one inch of overlay so you will be able to pick it up. Grease the aluminum with cooking spray or butter.

Now, in a large saucepan, melt the butter and chocolate chips over low heat, stirring occasionally. Remove from heat.

Next, off of the heat, whisk in the cocoa powder, until it is fully incorporated. Whisk in the the sugars, eggs, vanilla, and flour individually, making sure each is completely combined before moving on to the next ingredient.

Now pour the brownie mixture into the prepared pan, sprinkle the salt over the top and swirl into the brownies with a knife.

Bake for 35 minutes on the middle rack of your oven, they should still be fudge, done on the outside and fudgey in the middle, a toothpick will still have some brownie on it. Remove and let the brownies cool for one hour on a wire rack Then cool, in the pan, covered, in the refrigerator for another hour. Remove and cut into 16 squares. Wrap individually.

Enjoy!

Happy Cooking,
The Barbee Housewife