Dark Chocolate Sea Salt Brownies (Printable View)

Rich, fudgy brownies crafted with dark chocolate and a hint of sea salt for balanced flavor and texture.

# Needed Ingredients:

→ 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. Stir until fully melted and smooth. Remove from heat and let 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 incorporated.
05 - Sift flour, cocoa powder, and fine sea salt into the wet mixture. Gently fold with a rubber spatula until just combined, avoiding overmixing.
06 - Transfer batter to prepared baking pan, smoothing the surface. Evenly sprinkle the flaky sea salt over the top.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted at the center comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 squares.

# Expert Hints:

01 -
  • The flaky sea salt cuts through the sweetness in a way that makes people ask what your secret is.
  • They stay fudgy for days without drying out, which means you can hide a few in the back of the fridge.
  • Dark chocolate gives them a grown-up edge without losing that nostalgic brownie comfort.
02 -
  • Room temperature eggs are non-negotiable. Cold ones seize up the chocolate and ruin the batter.
  • Don't overbake. The center should look slightly underdone when you pull them out, or they'll turn dry by the time they cool.
  • Sifting the cocoa powder prevents bitter lumps that never dissolve no matter how much you stir.
03 -
  • Use a hot, dry knife to cut clean squares. Wipe it between cuts and the edges stay sharp.
  • Let the batter rest for five minutes before baking. I don't know why it works, but the texture comes out smoother.
  • Double the sea salt on top if you like it salty. Some people think I'm crazy, but those people also finish the whole pan.
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