Dark Chocolate Sea Salt Brownies (Print Version)

Fudgy brownies crafted with rich dark chocolate and a sprinkle of flaky sea salt.

# What You 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 teaspoon pure vanilla extract

→ Dry Ingredients

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

→ Topping

10 - 1/2 teaspoon flaky sea salt

# How To Make:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, approximately 2 to 3 minutes.
04 - Pour melted chocolate mixture into the egg mixture and whisk until fully incorporated.
05 - Sift together flour, cocoa powder, and fine sea salt. Gently fold dry ingredients into wet mixture with a rubber spatula until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the surface with a spatula. Evenly sprinkle flaky sea salt over the top.
07 - Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with moist crumbs.
08 - Cool brownies completely in the pan on a wire rack. Use parchment overhang to lift brownies out and cut into 16 squares.

# Expert Advice:

01 -
  • The edges get crispy while the center stays impossibly fudgy, giving you two textures in one bite.
  • Dark chocolate and sea salt create a grown-up flavor that feels indulgent without being too sweet.
  • They come together in under an hour, so you can go from craving to eating without much waiting.
02 -
  • Don't overbake them or you'll lose that fudgy center. They'll firm up as they cool, so trust the toothpick test.
  • Room temperature eggs whisk up fluffier and give you a better texture. I learned this after making flat, dense brownies one too many times.
03 -
  • Whisking the eggs and sugar until pale and thick is what gives you that signature shiny, crackled top.
  • Flaky sea salt on top right before baking makes all the difference. Don't skip it or use regular salt, it won't have the same effect.
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