I made the brownies, needless to say they need the salt. I knew I wasn't going to be happy with the brownies without it.
My questions are:
How much salt should I add per stick?
Should I add the salt to the double boiler that is melting the 100% cocoa and unsalted butter?
It's not that I am a salt freak, but in my opinion baked goods get a great Carmel flavor with the salt.
For instance, Ghiradelli has the best chocolate chip cookie recipe I've ever tasted.
Why? Because the cookie itself has a Carmel flavor.
Whether that is good or not for fudge brownies, I don't know.
But the salt is definately lacking.
Any and all input is appreciated.