I need to start by giving you my Salt Brownies recipe, because I originally published it on a web site that is now defunct. These brownies are particularly good for hormone-based chocolate/salt cravings, but I make these pretty much every time I make brownies, emotional uproar or no. The salt is definitely noticeable: the last time I published it, someone commented that they were good brownies but she could “taste the salt.” HA HA HA! Oh really? You can taste the salt in something called “Salt Brownies”?
A note to non-U.S. peeps: whenever I post a recipe calling for baking chocolate, someone asks what that is. It’s a solid chunk of chocolate, in this case without sugar though it also comes in semi-sweet (kind of like dark chocolate). It’s sold in the aisle with flour and sugar and chocolate chips, and you’re not supposed to eat it as it is, you’re supposed to use it in baking. In the last discussion on the topic, someone from…somewhere else (England? my memory is fuzzy) concluded there was no equivalent there. If you have unsweetened cocoa powder, you can reportedly substitute 3 tablespoons (45 ml) of cocoa plus 1 tablespoon (15 ml) of butter for each 1 ounce of baking chocolate—in this recipe, you’d need about a cup (225 ml) of cocoa plus 5 tablespoons (75 ml, or about 70 grams) of butter (in addition to the butter already in the recipe). I don’t know AT ALL if it would work, but that’s the theory.
Also, I feel dumb saying “ml” for dry ingredients. Is that…right? Should I be using grams? What do metric measuring utensils say on them? (I’ll bet ml, since non-metric measuring cups are in liquid ounces, which makes sense because dry ounces can’t be measured in consistent volumes.) And what about butter, how is that measured? Grams or ml? Probably can be either, just like in non-metric where it can be measured in ounces (dry) or tablespoons (liquid).
Swistle’s Salt Brownies Recipe
5 ounces unsweetened baking chocolate
1.5 sticks (12 tablespoons, or 3/4 cup, or 170 g) butter
2 cups (480 ml) sugar
3 eggs
1 teaspoon (5 ml) vanilla extract
1 cup (240 ml) flour
rounded 1/2 t. kosher (big crystals) salt
Preheat oven to 350 degrees F (175 C) and butter a 9 x 13 baking pan (that’s like 23 x 33 centimeters, but I don’t know what sizes standard metric baking pans are). In a large saucepan (mine is 3 quarts or about 3 liters), melt the baking chocolate and butter. When melted, remove pan from heat and add sugar. Stir, then add eggs and vanilla and stir, then add flour and stir. Add salt and stir as little as possible (you don’t want the salt to start dissolving—you want big pieces). Put in pan and bake 30 minutes.
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So then I saw Heath bar bits at the store and wanted to try them on something, and I made THESE:
Swistle’s Salt Caramel (or Toffee) Brownies Recipe
5 ounces unsweetened baking chocolate
1.5 sticks (12 tablespoons, or 3/4 cup, or 170 g) butter
2 cups (480 ml) sugar
3 eggs
1 teaspoon (5 ml) vanilla extract
1 cup (240 ml) flour
rounded 1/2 t. kosher (big crystals) salt
8 ounce (225 gram) bag Heath Bar bits (1 and 1/3 cups, if you want/need to crush your own)
Preheat oven to 350 degrees F (175 C) and butter a 9 x 13 baking pan (that’s like 23 x 33 centimeters, but I don’t know what sizes standard metric baking pans are). In a large saucepan (mine is 3 quarts or about 3 liters), melt the baking chocolate and butter. When melted, remove pan from heat and add sugar. Stir, then add eggs and vanilla and stir, then add flour and stir. Add salt and stir as little as possible (you don’t want the salt to start dissolving—you want big pieces). Put in pan and bake 30 minutes.
As soon as the pan comes out of the oven, empty the whole bag of Heath bits evenly over the hot brownies. Allow to cool. Die of love.

If you want regular toffee brownies, you can leave out the salt. But the salt PLUS the toffee gives them the coveted salt caramel flavor.




