Chocolate Fudge Brownies Sea Salt (Printer-Friendly)
Ultra-fudgy chocolate brownies enhanced by a sprinkle of crunchy flaky sea salt.
# What You'll 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, for sprinkling
# How to Make It:
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 set over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully incorporated.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
05 - Sift flour, cocoa powder, and fine sea salt into the mixture. Gently fold with a spatula until just combined to avoid overmixing.
06 - Pour batter into the prepared pan and smooth the surface. Evenly sprinkle flaky sea salt on top.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan on a wire rack. Lift brownies out using parchment overhang and cut into 16 squares.
# Expert Advice:
01 -
- They're fudgy in that way that makes you close your eyes on the first bite.
- The salt cuts through the sweetness so you actually taste the chocolate instead of just sugar.
- Sixteen squares means there's always one more waiting in the pan.
02 -
- Underbaking by two minutes transforms these from good to transcendent—the toothpick trick is everything.
- Melting chocolate over direct heat or in a microwave that's too hot turns it grainy and broken. Patience with the double boiler is non-negotiable.
03 -
- Weigh your ingredients if possible—it's the difference between guessing and knowing your brownies will turn out.
- The pan size matters more than you'd think. Too large and they're thin, too small and the center stays raw. Stick to 20x20 cm exactly.