Dark Chocolate Sea Salt Brownies (Print)

Fudgy brownies rich in dark chocolate with a hint of flaky sea salt topping.

# What You'll Need:

→ Chocolate Mixture

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cut into pieces

→ Wet Ingredients

03 - 1 cup granulated sugar
04 - 1/4 cup packed light brown sugar
05 - 3 large eggs, room temperature
06 - 1 tsp pure vanilla extract

→ Dry Ingredients

07 - 3/4 cup all-purpose flour
08 - 1/3 cup unsweetened cocoa powder
09 - 1/2 tsp fine sea salt

→ Topping

10 - 1/2 tsp flaky sea salt

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth; remove from heat and allow to cool slightly.
03 - Whisk granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until pale and thick, about 2 to 3 minutes.
04 - Pour melted chocolate mixture into the egg mixture, whisking until fully combined.
05 - Sift flour, cocoa powder, and fine sea salt into the wet mixture. Fold gently with a rubber spatula until just combined.
06 - Pour batter into the prepared pan and smooth the top. Sprinkle with flaky sea salt evenly.
07 - Bake for 28 to 32 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
08 - Allow to cool completely on a wire rack before lifting out using parchment overhang. Cut into 16 squares.

# Expert Advice:

01 -
  • The texture is impossibly fudgy without being underbaked, with crisp edges that shatter when you bite in.
  • Dark chocolate and sea salt create a grown-up flavor that feels indulgent but not cloyingly sweet.
  • You only need one bowl after melting the chocolate, so cleanup is shockingly easy.
  • They come together in under an hour, perfect for last-minute cravings or unexpected guests.
02 -
  • Room temperature eggs are non-negotiable; I once added cold eggs and the chocolate seized into a grainy mess that I had to throw out.
  • Don't overbake them, even if the center looks a little wobbly; they set as they cool and you want that fudgy texture, not cake.
  • Sifting the cocoa powder prevents lumps that won't dissolve, which I learned after biting into a bitter cocoa pocket in my first batch.
03 -
  • Use a light hand when folding in the flour; the less you mix, the fudgier and more tender the brownies will be.
  • Invest in good flaky sea salt like Maldon; the texture and clean taste make a noticeable difference compared to regular table salt.
  • Let the melted chocolate cool for a minute before adding it to the eggs, or you might end up with scrambled eggs instead of batter.
  • Line your pan with parchment in both directions so you can lift the whole block out cleanly and slice on a cutting board.
Go Back