The anthro department’s perspective student weekend just wrapped up. A number of the students who were accepted into the program were visiting to learn a bit more about the program and see if this is a place they’d like to be. So there were a number of events and parties — and sice the department is full of foodies, also a lot of good eats. Friday night was a pot-luck dinner, and I made a double batch of these brownies. And, due to popular request (at the pot-luck), I made another batch for the grad student party the next night.

This recipe is a Dre original, that she’s been developing for a number of years. Make ’em and enjoy!

Dre’s Super-Awesome-Quadruple-Chocolate-Salty-Brownies Recipe

Preheat oven to 350°

Step 1: The fudge base

• 15 Tbl salted butter
• 1 sq. unsweetened chocolate
• 6 Tbl Dutch-processed cocoa
• 3 Tbl natural “regular” cocoa
• 1 1/2 c. granulated sugar
• 3/4 tsp fine sea salt

Melt above over low to medium-low heat until chocolate is fully melted. Longer is better here. You want to make sure the sugar has fully melted, as this is what will give it the “brownie” top (thanks to Cooks Illustrated for that finding)

Step 2: Binding agent
Remove from heat. Add:

• 1/2 Tbl vanilla extract
• 3 large eggs

Beat well, adding the eggs one at a time — it helps them integrate faster. Make sure that the fudge isn’t too hot or you’ll cook the eggs.

Step 3: Flour, more chocolate, pour, & top
Mix in small bowl:

• 1 c. flour
• 1/2 tsp. baking POWDER

Add the flour powder mixture to batter in pan and blend well. If you want to add chocolate chips and nuts, I’d use 1/2 c. to 1 cup of chocolate chips (we suggest a dark/semisweet chip like Hershey’s Dark) and 1/2 to 3/4 c. chopped pecans (or just top with the pecans in the next step). Dump these in and mix it up.

Pour batter into parchment-lined 13″x9″ pan. If you want a slightly more salty-burst brownies, sprinkle some coarse sea salt on top (note: if you do this, ice cream really is a must have to balance the salt. Also: DO NOT substitute koshser salt for the coarse salt, it won’t work).

Step 4: Bake, cool, & enjoy
Bake at 350 degrees just until done — so, they should still have moist crumbs when you test them. Start checking at 20 minutes. DO NOT OVERBAKE! Or else, the heartbreak of dry brownies! Cool on wire-rack. Enjoy with your favorite ice cream.  They taste really good refrigerated.