1-1/2 sticks of Unsalted Butter
2 ounces of unsweetened chocolate, chopped
1/4 cup plus 2 tablespoons of unsweetened cocoa powder
2 cups sugar
3 large eggs
1-1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon of sea salt, plus more for sprinkling
Preheat oven to 350 degrees. Line a 8x8 or 9x9 metal pan with foil, draping the foil over the edges. Lightly grease the foil with cooking spray.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat when melted.
Add the cocoa, sugar, vanilla, eggs and flour, into the chocolate mixture one ingredient at a time, whisking to completely incorporate after each addition.
Pour the batter in the prepared cake pan and tap gently to level the surface and eliminate any air bubbles. Sprinkle with the half teaspoon of sea salt evenly on top of batter. Swirl the salt into the batter using a knife.
Bake in the center of the oven for about 35 minutes or until the edges are 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. Do not overcook to prevent the fudge from drying out.
Let cool at room temperature in the pan for one hour, then refrigerate just until firm for about another hour. Lift the brownie from the pan using the foil tabs. Peel off the foil and place the brownie in a platter. Cut into squares and sprinkle with more sea salt. Serve the brownies at room temperature.
Store leftover Salted Fudge Brownies in an airtight container and refrigerate for up to 3 days. It can stay fresh for up to one month when frozen.