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Smokin’ Brownies

Smokin’ Brownies

Desserts and Treats

These Smokin’ Brownies take a classic fudgy treat to new heights with the addition of smoky Kiawe Hawaiian Volcano Sea Salt. The brownies are rich, chewy, and topped with a layer of smooth white chocolate, which is perfectly complemented by the crunchy burst of smoked salt. The salty-sweet combination makes each bite a unique and delightful experience, perfect for dessert lovers who enjoy bold flavors.

Cook Time: 30 minutes, Total Time: 40 minutes, Yield: 16 brownies

Ingredients:

  • 1/2 teaspoon baking powder
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon 100% Natural Hawaiian Volcano Sea Salt
  • 2 squares (2 ounces) unsweetened chocolate
  • 2 squares (2 ounces) semisweet chocolate
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1 teaspoon coarse Hawaiian Volcano Sea Salt (recommended Kiawe Smoked)

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F. Line an 8x8 inch baking pan with nonstick foil.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and 100% Natural Hawaiian Volcano Sea Salt. Set aside.
  3. Melt the Chocolate: In the top of a double boiler, melt the unsweetened chocolate, semisweet chocolate, and butter, stirring until smooth. Remove from heat and let cool for 5 minutes.
  4. Combine Wet Ingredients: Once the chocolate mixture has cooled, whisk in the eggs, sugar, and vanilla until fully incorporated.
  5. Combine Wet and Dry Ingredients: Stir the flour mixture into the wet ingredients by hand, making sure not to over-mix. Fold in the semi-sweet chocolate chips.
  6. Bake: Pour the batter into the prepared baking pan and bake for 25 minutes.
  7. Add the White Chocolate Topping: Immediately after the brownies come out of the oven, sprinkle the white chocolate chips on top. Let them sit for 5 minutes to soften, then use a spatula to spread the melted chocolate evenly over the brownies.
  8. Add the Salt: Lightly sprinkle the coarse Kiawe Smoked Hawaiian Volcano Sea Salt over the top of the melted white chocolate, using your fingers for control. Gently tap the pan on the counter to help set the salt crystals into the frosting.
  9. Set and Serve: Refrigerate the brownies for about 15 minutes to set the frosting. Let them come to room temperature before cutting and serving.
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