Chocolate Fudge Brownies Sea Salt

My neighbor knocked on the kitchen door one Saturday afternoon with flour on her sleeve, asking if I had any chocolate. We ended up making these brownies together, and the moment the sea salt hit the hot chocolate surface, she literally gasped. That crunch against the fudgy warmth became the reason I make them constantly now.

I brought a pan to my sister's book club last month, and three people asked for the recipe before they even finished their first brownie. Watching someone taste that salt-and-chocolate combo for the first time never gets old.

Ingredients

• Semisweet or bittersweet chocolate: 170 g chopped into small pieces so it melts evenly and quickly over the gentle heat.
• Unsalted butter: 115 g keeps the focus on chocolate flavor rather than buttery richness.
• Granulated and light brown sugar: 200 g and 50 g combined give you both sweetness and a subtle molasses depth.
• Large eggs at room temperature: 2 eggs that havent been cold straight from the fridge incorporate more smoothly into the chocolate.
• Pure vanilla extract: 1 tsp rounds out the chocolate without overpowering it.
• All-purpose flour: 95 g sifted before folding keeps the batter tender rather than dense.
• Unsweetened cocoa powder: 30 g adds chocolate intensity without extra fat.
• Fine sea salt in the batter: ½ tsp enhances all the chocolate flavors from within.
• Flaky sea salt for topping: ½ tsp of Maldon or similar creates those little bursts of brightness against fudge.

Instructions

Melt chocolate and butter gently:

Set a heatproof bowl over simmering water so the bottom barely touches it. Add your chopped chocolate and butter, stirring occasionally until smooth and glossy. This slow method prevents seizing or scorching, which would ruin the silky texture.

Cool and sweeten:

Remove from heat and let it cool for a minute or two, then whisk in both sugars until well combined. The cooling prevents cooking the eggs that come next.

Add eggs one at a time:

Whisk the first egg in thoroughly, then the second, letting each fully incorporate. This creates that emulsion that keeps brownies so tender.

Fold in dry ingredients gently:

Sift flour, cocoa, and fine salt together into the bowl. Use a spatula with folding motions, stopping as soon as no streaks remain, because overmixing develops gluten and toughens the brownies.

Pour into prepared pan:

Spread the batter evenly, then sprinkle flaky sea salt across the top so every piece gets a taste. The salt sits right on top where it can shine.

Bake until just set:

At 175°C, bake 28 to 32 minutes until a toothpick comes out with a few moist crumbs clinging to it. That slight underbake is what makes them fudgy rather than cake-like.

Cool and cut:

Let the pan cool completely on a rack, then lift the whole thing out using parchment overhang and cut into 16 squares with a sharp knife, wiping between cuts for clean edges.

Save

My partner used to say he didnt like chocolate desserts much, until he tried one of these with the salty edge. Now he sneaks one from the pan when he thinks Im not looking.

The Magic of Sea Salt

Sea salt doesnt just add saltiness, it amplifies the chocolate flavor by creating contrast on your palate. The crystals dissolve slowly, giving you a moment where sweet and salty collide before melting into one complex taste. Its a small addition that changes everything about how these brownies feel in your mouth.

Why These Brownies Stay Fudgy

The ratio of chocolate to flour is deliberately high here, and the gentle melting of chocolate and butter over water instead of direct heat keeps the cocoa solids from separating. Combined with that slight underbake, you get a brownie that holds together but still feels rich and soft on the inside.

Serving and Storage Ideas

These brownies are best served slightly warm or at room temperature when the fudge is most yielding. They keep for three days in an airtight container, though theyre rarely around that long in my house. A scoop of vanilla ice cream on top, or even a drizzle of warm coffee, turns them into something restaurant-worthy with barely any effort.

• Store in an airtight container to keep edges from drying out while the center stays fudgy.
• You can freeze them for up to a month and thaw at room temperature before serving.
• A brief 15 second microwave warm-up before serving brings back that just-baked softness.

Save

These brownies remind me that sometimes the simplest recipes deliver the most joy, especially when salt and chocolate decide to be friends. Make them for someone you want to impress, or just make them for yourself on a quiet afternoon.

Questions & Answers

→ What type of chocolate works best?

Semisweet or bittersweet chocolate melts smoothly, offering deep flavor and balancing sweetness.

→ Why add flaky sea salt on top?

The salt enhances the chocolate's richness by providing a contrast of savory notes and texture.

→ How can I achieve the fudgiest texture?

Underbaking slightly and using melted butter with chocolate helps maintain moistness and density.

→ Can I add nuts or chips?

Toasted walnuts or chocolate chips can be folded in for extra texture and flavor variation.

→ What’s the best way to cut the brownies?

Allow brownies to cool completely, then use the parchment overhang to lift and slice into squares cleanly.