Pan-Banging Salted Fudge Brownies

Pan-Banging Salted Fudge Brownies

These are the best salted fudge brownies ever! The trick to making fudge brownies that are dense and chocolatey is the technique. They’re called pan-banging fudge brownies because banging the pan knocks the air out of them and makes them incredibly fudgy!

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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins

Ingredients:

• 7 ounces bittersweet chocolate, chopped
• 1/2 cup EACH: salted butter AND all-purpose flour
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup cocoa powder (dutch process)
• Sea salt

Directions:

1. PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Line an 8×8 baking pan (preferably metal, see notes) with parchment paper and spray with cooking spray; set aside. 
2. CHOCOLATE: Melt the butter in a 2 cup measuring cup. Add the chocolate and stir and allow it to melt completely. Let sit for 5 minutes, if it doesn’t melt all the way, you can zap it in the microwave in 30-second increments until the chocolate melts completely. Pour in the vanilla and set aside.
3. WHIP: Add the sugar to a large bowl or the bowl of a stand mixer. Add one egg and using the mixer on the low setting, and using your whisk attachment incorporate the egg completely. Then, add the remaining two eggs, one at a time, and continue whipping the mixture until it’s light and airy; exactly 5 minutes. The color should also change and lighten significantly, like a pale yellow. Then, slowly pour the melted chocolate and butter mixture into the bowl with the mixer running on low. Stop the mixer, scrape down the sides. Sift the all-purpose flour, cocoa powder, and salt into the mixture and fold using a rubber spatula. Do not overmix the batter, you don’t want to knock all the air out of the mixture just yet! If you want to add extra chocolate chips or chopped pecans, now would be the time to do so.
4. BAKE: Pour the mixture into the prepared pan and smooth out the top. Sprinkle with a big pinch of Maldon salt and bake the brownies for 25 minutes. Remove from the oven and bang the brownie pan on the counter a couple of times, with care so the brownies don’t come flying out! Place the brownies back in the oven and continue to bake for 10-12 minutes or until the brownies are cooked through on top. Remove the pan from the oven and bang again on the counter a couple of times so it starts to deflate. Allow them to cool completely before you cut them.

Notes:
– if you don’t have salted butter, you can use unsalted, just increase the sea salt to 1/2 teaspoon in the brownie batter.

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