Dark Chocolate Sea Salt Brownies (Print Version)

Fudgy dark chocolate brownies enhanced with flaky sea salt for a perfectly balanced treat.

# What You'll Need:

→ Chocolate Mixture

01 - 7 oz premium 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, at 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

# How To Make It:

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. Stir until smooth and let cool slightly.
03 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, about 2 to 3 minutes.
04 - Pour melted chocolate mixture into the egg mixture and whisk until well combined.
05 - Sift in flour, cocoa powder, and fine sea salt. Fold gently with a rubber spatula until just combined, avoiding overmixing.
06 - Pour batter into prepared pan, smoothing the top. Evenly sprinkle flaky sea salt over the surface.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow brownies to cool completely in the pan on a wire rack before lifting out and cutting into squares.

# Expert Tips:

01 -
  • They taste like the kind of brownies you'd pay too much for at a bakery, but you made them yourself in under an hour.
  • The flaky sea salt on top does something magical, cutting through the sweetness and making each bite feel a little more grown up.
  • You don't need a mixer or any fancy equipment, just a bowl and a whisk and a little patience while the chocolate melts.
02 -
  • Don't overbake these. The difference between fudgy and dry is about three minutes, so watch the clock and trust the toothpick test.
  • Room temperature eggs are non-negotiable. Cold eggs can cause the melted chocolate to seize and turn grainy, ruining the texture.
  • Use parchment paper, not just greased foil. It makes lifting the brownies out effortless and prevents sticking.
03 -
  • Weigh your flour if you have a scale. Too much flour is the fastest way to turn fudgy brownies into dry ones.
  • Let the melted chocolate cool for a few minutes before adding it to the eggs. This prevents the eggs from cooking and keeps the batter silky.
  • Cut the brownies with a hot, dry knife for clean edges. I run mine under hot water, wipe it dry, and repeat between each cut.
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