Bittersweet Chocolate Brownies With Sea Salt & Smoked Paprika
Looking to spice up your brownie making routine? This slightly out-of-the-box brownie recipe, with a hint of smoked paprika, puts a unique twist on a traditional brownie.
Like any good brownie, they are light and moist, and the flaky sea salt brings the bittersweet chocolate to life. If you are planning on making these brownies as a special Valentines Day treat, try serving them with a scoop of vanilla or coffee ice cream, then drizzle with caramel sauce and top with fresh fruit!
Bittersweet Chocolate Brownies with Smoked Paprika and Sea Salt
This slightly out-of-the-box brownie recipe, with a hint of smoked paprika, puts a unique twist on a traditional brownie. Topped with flaky sea salt and a dollop of ice cream, this is a deliciously unique brownie.
- 5 ounces Unsweetened chocolate (coarsely chopped)
- 12 tablespoons Unsalted butter ( (1-1/2 sticks), at room temperature)
- 1-1/2 cups Granulated sugar
- 2-1/2 teaspoons Smoked paprika
- 2 tablespoons Baking Flour ((for gluten free: Bob's Red Mill Gluten Free 1-to-1 Baking Flour))
- 6 eggs
- 1 tablespoon sea salt (flaky )
- Powdered sugar (for sprinkling )
Combine chocolate and butter in a medium stainless steel bowl.
Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot, it will scorch the chocolate.
Stir with a rubber spatula until chocolate and butter have melted and reached a smooth consistency. Remove the bowl from the heat and let cool to room temperature.
Preheat oven to 325°F. Oil a 9" square baking pan.
Combine sugar, smoked paprika and gluten-free flour in the bowl of your stand mixer and mix with the paddle attachment for 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, making sure each egg is fully incorporated before adding another. Scrape down the sides of the bowl frequently.
With the mixer on low, drizzle in the cooled chocolate mixture. Scrape the sides of the bowl down often to make sure you get all of the chocolate mixed in. Increase speed to medium and mix for about 1 minute or until it is mousse-like in texture.
Pour batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on the center rack for 10 minutes.
Sprinkle the top with flaky sea salt. Return to the oven and bake another 20-25 minutes or until the center is just set.
Let cool on a wire rack. After the brownies have cooled completely, dust them with powdered sugar.
Cut into 3" x 3" bars, cleaning the knife between cuts. It’s best to enjoy these brownies the day they are baked, but they can be stored at room temperature for up to a day. The brownies will become very dense and fudge-like if kept in the refrigerator.
