Chocolate Fudge Brownies Sea Salt (Printable)

Ultra-fudgy brownies enhanced with a sprinkle of flaky sea salt for a sweet and savory treat.

# 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

# Steps:

01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl over simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk granulated sugar and light brown sugar into the melted chocolate until well blended.
04 - Add eggs one at a time, whisking thoroughly after each addition; then stir in vanilla extract.
05 - Sift flour, cocoa powder, and fine sea salt together. Gently fold into the wet mixture with a spatula until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the surface. Sprinkle flaky sea salt evenly on top.
07 - Bake for 28–32 minutes, or 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 parchment overhang to lift brownies out and cut into 16 squares.

# Expert Advice:

01 -
  • The salt makes the chocolate taste deeper and more luxurious than it has any right to be.
  • They come together in under an hour with ingredients you probably already have.
  • Ultra-fudgy texture that feels decadent but somehow doesnt need fancy equipment.
02 -
  • Room temperature eggs really do whisk in more smoothly and make a difference in texture that cold eggs cannot.
  • Underbaking by just two minutes transforms these from good cake-like brownies into truly fudgy ones that melt on your tongue.
  • The flaky salt on top stays crisp and bright instead of dissolving into the batter, so dont skip sprinkling it before baking.
03 -
  • If you want extra fudginess, pull them out at 28 minutes and dont worry if the center jiggles slightly when you shake the pan.
  • The parchment overhang is your friend, it makes lifting the whole brownie slab out clean and prevents pan damage or broken edges.

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