A SALT TO HONEY RECIPE: SALTED FUDGE BROWNIES When I first joined the League, part of our new member duties was to throw a Kentucky Derby party. We all had to bring a dish from our wonderful Junior League of Salt Lake City cookbook, Salt to Honey: Recipes for Great Gatherings. Since I love sweets, I chose to do the salted fudge brownies. It turns out these are not your ordinary brownies. Not only are these made from scratch (I was used to the store-bought brownie mix), but they included ingredients I had never purchased before, including baking cocoa and unsweetened chocolate. INGREDIENTS ¾ cup (1½ sticks) unsalted butter 2 ounces unsweetened chocolate, finely chopped 1 cup (6 ounces) semisweet chocolate chips ¼ cup baking cocoa 2 cups sugar 3 eggs 1½ teaspoons vanilla extract 1 cup all-purpose flour ½ teaspoon sea salt DIRECTIONS Preheat your oven to 350 degrees. Melt the butter, chocolate and chocolate chips in a large saucepan over very low heat, stirring occasionally. Remove from heat. Whisk in the baking cocoa, sugar, eggs and vanilla in the order listed. Whisk in the flour one-third at a time. Pour into a buttered 9x9-inch baking pan, smoothing the surface. Sprinkle the sea salt evenly over the top and swirl with a knife into the batter. Bake for 30 to 35 minutes or until the edges pull away from the sides of the pan and a wooden pick inserted into the center comes out with a little batter. Cool in the pan at room temperature for one to two hours or until firm. Makes 16 brownies. I promise the effort put into these awesome brownies is worth it! Jennifer Fitzgibbon 3 DELICIOUS RECIPES Recipes from Salt To Honey, Recipes For Great Gatherings by Junior League of Salt Lake City Women Elevated 28
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