You’ve heard sea salt caramel but wait until you try rose salt brownies! You may never go back to a regular brownie ever again!
What to do with rose salt and other flavored salts.
These types of salts are typically known as a ‘finishing salt’ meaning you would use it to finish a dish by sprinkling it on top. You always want to season as you go through the cooking process but in some cases, a little added punch, right on top makes all the difference.
Salt is a flavor enhancer – of savoy but also sweet. Adding a sprinkle of this rose salt to the chocolate brownies provides a punch a flavor. You will notice the chocolate flavor is so much more intense – it’s that sweet/savory combo that can’t be beaten! Give it a try, you won’t regret it, just remember a little goes a long way. 🙂
Additional uses for flavored salts:
- Make a delicious vinegrette, add 3 parts oil to one part red wine vinegar along with some sweetener like agava or honey and you have great salad dressing.
- Rose goes great with honey, drizzle honey on a biscuit and sprinkle just a pinch of rose salt.
- Flavored salts go great on protiens like pork and chicken. Season before cooking to add nice pop of flavor!
- Lavender (food grade) salts also make for a fun glass rim on the side of your favorite adult beverage like a Bee’s Knees or a St. Germain Spritz.
- 1/2 cup salted or unsalted butter
- two 4-ounce semi-sweet chocolate bars, coarsely chopped
- 3/4 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon rose salt
- Optional – white icing for garnish
pPreheat oven to 350°F.
- Melt the butter and chopped chocolate in a medium saucepan on low/medium heat, stirring constantly. Or melt in a large microwave-safe bowl in 20-second increments, stirring after each. To avoid burning the chocolate, remove from the heat immediately after ingredients have melted. Allow to cool for 10 minutes.
- Line the bottom and sides of a 9×9 inch square baking pan or (8×8 inch for thicker brownies) with parchment paper, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
- Spoon batter into the prepared baking pan (it will be very thick) and bake for 35 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. Note – check at 30 minutes to avoid over-cooked brownies.
- Sprinkle brownies with a pick of rose salt.
- Set on a wire rack and allow the brownies to cool completely. Once cooled, lift the brownies out using the parchment paper. Cut into squares. For neat squares, I use a very sharp, long knife and wipe it clean with a paper towel after each cut.
- Drizzle with icing if using.*
- Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week.
*Icing drizzle – you can use any type (or flavor) of icing you like. To save on time use your favorite store-bought version. Snip a tiny corner off the edge of a zip lock bag. Add 1 cup of icing and drizzle over brownies. If icing is too thick you may need to warm it for 10 seconds in the microwave before adding it to the baggie.
Keywords: brownies, chocolate, sea salt, rose, dessert, fudge