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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hand-harvested French sea salt — finishing salt for chocolates and meats
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hand-harvested French sea salt — finishing salt for chocolates and meats
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Preheat oven to 350 degrees. Line a 8x8 or 9x9 metal pan with foil, draping the foil over the edges. Lightly butter the foil. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat when melted. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, vanilla, eggs and flour. Pour the batter in the prepared cake pan and smooth the surface. Sprinkle with the half teaspoon of sea salt evenly over batter. Using a butter knife, swirl the salt into the batter. Bake in the center of the oven for about 35 minutes, until the edges are 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. Let cool at room temperature in the pan for one hour, then refrigerate just until firm, about 1 hour longer. Lift the brownie from the pan and peel off the foil. Cut into squares, sprinkle with sea salt if desired and serve the brownies at room temperature. Make ahead: The brownies can be refrigerated in an airtight container for up to 3 days and frozen for up to one month.