Why did I wait so long to buy sea salt? Inquiring minds want to know. It makes things like chocolate taste 10x better. I have this tendency to eat tiny bits of it straight from the bag. Is that weird? Probably.

The only minor downfall to getting deliciously fudge-y brownies is waiting while they cool in the fridge for about an hour. That’s one hell of a test of patience. It’s worth it, though, because they turn from cake-like to rich and dense.

Being the genius that I am, I made sure I had all of the ingredients but didn’t make sure I had enough of each ingredient. I’m now out of regular sugar, brown sugar, and chocolate. I was out of eggs, but someone [read: Andrew] made me breakfast sandwiches on Saturday morning, so I think there might be a few left.

Next time? More sea salt.

Inspiration: Jane Deere

Ingredients

6 oz butter [Smart Balance for moi]

2 oz dark chocolate chunks

1/4 cup + 2 tablespoons cocoa powder

1 cup cane sugar

1 cup brown sugar

3 eggs

1 1/2 teaspoons vanilla extract

1 cup whole wheat pastry flour

1/2 teaspoon sea salt

Preparation

Preheat the oven to 350°. Line a 11×7″ baking dish with aluminum foil. Leave enough so it hangs over the edges. Spray the foil with olive oil [or baking spray or rub it down with butter] In a small pan, melt the butter and chocolate on low heat until smooth. In the bowl of a stand mixer, whisk together all of the dry ingredients except the sea salt. Add the chocolate and vanilla. Mix thoroughly. Add the eggs, mixing after each addition. The mixture should be smooth. Pour it into the prepared pan. Level it with a knife and sprinkle liberally with sea salt. Bake 30-35 minutes until the edges are set and the center is still soft. Remove from oven and allow to cool for a bit. Place them in the fridge for at least an hour before cutting and eating. Good luck testing your willpower.