Test: Salted Fudge Brownies

I'm starting Valentine's Day a little early, so I'm giving you all a little sugar and sweets. These brownies are deliciously good! They are the perfect combination of chocolate and salt. My advice though, make sure to actually follow the recipe. I managed to run out of sugar part way through, and I didn't actually measure the chocolate.  In any case, you should make these brownies. Your honey or your girlfriends or your tummy will really appreciate them on Valentine's Day! (You can't tell from the picture, but these brownies do in fact have sea salt sprinkled on top- this particular brownie lost all of the decorative salt somehow.)

Salted Fudge Brownies
From Jane Deere via Tasty Kitchen

1-½ stick Butter
2 ounces, weight Unsweetened Chocolate (finely Chopped)
¼ cups Plus 2 Tablespoons Unsweetened Cocoa Powder
2 cups Sugar
3 whole Eggs
1-½ teaspoon Pure Vanilla Extract
1 cup All-purpose Flour
½ teaspoons Maldon Sea Salt

1. Preheat the oven to 350°. Place two large pieces of foil in a 9-inch square metal cake pan with foil, draping the foil over the edges. Spray foil with cooking spray.
2. Melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisk to combine. Add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Grind sea salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Grind a little extra on top, making sure to sprinkle it evenly and leave it setting on top of the batter.
3. Bake for about 35 minutes, until the edge is 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. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm. Lift the brownies from the pan and remove foil. Cut the brownies into 12 or 16 squares.