Chocolate Fudge Brownies Sea Salt (Printable Version)
Rich, ultra-fudgy chocolate squares topped with a sprinkle of flaky sea salt for sweet-savory flavors.
# What You Need:
→ Chocolate & Fats
01 - 6 oz semisweet or bittersweet chocolate, chopped
02 - ½ cup unsalted butter, cut into pieces
→ Sugars
03 - 1 cup granulated sugar
04 - ¼ cup light brown sugar, packed
→ Other Wet Ingredients
05 - 2 large eggs, room temperature
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - ¾ cup all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - ½ tsp fine sea salt
→ Topping
10 - ½ tsp flaky sea salt (such as Maldon) for sprinkling
# How-To:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Set a heatproof bowl over simmering water and melt together the chopped chocolate and butter, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate and butter until fully incorporated.
04 - Add the eggs one at a time, whisking thoroughly after each. Stir in the vanilla extract until blended.
05 - Sift the flour, cocoa powder, and fine sea salt together and gently fold into the wet mixture with a spatula until just combined, avoiding overmixing.
06 - Pour the batter into the prepared pan, smoothing the surface evenly. Sprinkle flaky sea salt on top.
07 - Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan on a wire rack. Use the parchment overhang to lift out and cut into 16 squares.
# Expert Tips:
01 -
- They're fudgy without being heavy, the kind of brownie that melts on your tongue before you even realize you've bitten into it.
- The sea salt isn't just decoration—it's the whisper that makes people stop mid-bite and ask what you did differently.
- Honestly, they're impossible to mess up, which means you can make them whenever the craving hits, no anxiety required.
02 -
- Underbaking is not a mistake here—stopping at 28 minutes when you see wet crumbs is the difference between fudgy and dense.
- If you melt your chocolate over water that's boiling instead of simmering, you can accidentally seize it into a grainy clump, so keep that water gentle.
- Parchment paper isn't fancy; it's the reason you can cut these into neat squares without them crumbling into the pan.
03 -
- Measure your flour by weight, not volume—this single change will transform your brownies from inconsistent to perfect every time you make them.
- Room temperature eggs aren't fussy—they just emulsify better and create a more tender, almost mousse-like crumb that separates a good brownie from an unforgettable one.