Chitlins, I have nothing clever to write for you today. I’m sorry. I tried. Call it writers block. You know what I do have? Brownies. Dark chocolate brownies. With smoked salt.
Oh, and liquid smoke in the batter. I went there. Embrace it. I did. It did not disappoint. If I hadn’t brought them all to work I would be sitting in a corner with brownie smeared on my face hoarding them so no one else could enjoy them. Luckily, I’m not a total Gollum with brownies. I’m sure my coworkers are happy about that.
*Just a Note: If you’ve never worked with liquid smoke it can be found in the BBQ aisle at most grocery stores with the BBQ sauces. It smells like a BBQ pit and if you’re unlucky enough like myself to not have a BBQ or an outdoor space you can totally fake it with this stuff. I only used a few drops but feel free to experiment with the balance.
- ¾ cup (1½ sticks) butter, cubed
- 4 oz. good quality dark chocolate
- 1 cup sugar
- ½ cup packed dark brown sugar
- 2 eggs
- 2 tsp vanilla
- 4-8 drops (or more) liquid smoke
- 1 cup flour
- Smoked sea salt for sprinkling on top (or any flaky sea salt)
- Heat oven to 325ºF. Line an 8x8in square pan with parchment or tin foil, leaving an overhang over two edges for easy removal after baking.
- In a medium sauce pan over medium low heat melt the butter and chocolate until smooth.
- Remove from heat. Stir in sugars until fully incorporated.
- Add eggs one at a time and stir until thoroughly mixed.
- Add vanilla and liquid smoke and stir to mix. Sprinkle flour over top and stir just until no streaks remain. Taste to see if you want/need more liquid smoke.
- Pour into lined pan. Bake for 60 minutes or until a tester inserted in the middle comes out clean and the middle no longer jiggles.
- Let cool in pan for 10 minutes before removing with the sling and cooling completely on a wire rack.