Dessert for the Oscars.

A friend mentioned she may bring the chocolate pistachio bundt mentioned earlier this week to an Oscar party this weekend.

Here is another option, salty, sweet, and divine.  I found these a year or so ago in Food and Wine Magazine and have never looked back.  It is a GREAT brownie and not difficult.  Salt and chocolate, few things are better.

If you don’t have any exotic salts, invest in ONE, the Maldon is crunchy and yummy and easy to find.

SALTED FUDGE BROWNIES

1 1/2 Sticks of unsalted butter

2 oz unsweetened chocolate, chopped fine

1/4 plus 2 TBSP unsweetened cocoa

3 large eggs

1 1/2 tsp vanilla

1 cup all purpose flour

1/2 tsp maldon sea salt

Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.

In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time in the saucepan until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.

Bake in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.