Dark Chocolate Sea Salt Brownies (Printable)

Fudgy dark chocolate brownies accented with flaky sea salt for a delicious sweet and savory bite.

# What You'll Need:

→ 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 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 3/4 cup all-purpose flour
08 - 1/3 cup unsweetened cocoa powder
09 - 1/2 teaspoon fine sea salt

→ Topping

10 - 1/2 teaspoon flaky sea salt

# How-To Steps:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl set over simmering water, melt the dark chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk the granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until pale and thick, about 2 to 3 minutes.
04 - Gradually whisk the melted chocolate mixture into the egg mixture until fully combined.
05 - Sift in the flour, cocoa powder, and fine sea salt. Fold gently with a spatula until just combined to avoid overmixing.
06 - Pour the batter into the prepared pan and smooth the surface. Evenly sprinkle the flaky sea salt over the top.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
08 - Allow the brownies to cool completely in the pan on a wire rack before lifting them out and slicing into 16 squares.

# Expert Advice:

01 -
  • The flaky sea salt on top creates little bursts of flavor that make each bite feel sophisticated without any extra effort.
  • These brownies stay fudgy in the center for days, which means you can bake them ahead and they only get better as the flavors deepen.
  • You only need one bowl for mixing, so cleanup is fast and you can focus on eating instead of scrubbing.
02 -
  • Room temperature eggs are crucial because cold eggs can cause the melted chocolate to seize and turn grainy instead of silky.
  • Don't overbake these, even if the center looks a little wobbly when you pull them out, because they'll continue cooking in the hot pan and you want fudgy, not cakey.
  • Let the brownies cool completely before cutting, or they'll be too soft to slice neatly and you'll end up with delicious but messy chunks.
03 -
  • Use a hot, dry knife to cut the brownies and wipe it clean between each slice for perfect, bakery-style edges.
  • If you want an even more intense chocolate hit, replace half the butter with coconut oil, which makes the texture denser and the flavor richer.
  • Don't skip the flaky sea salt on top because it's the secret ingredient that makes people ask what makes these taste so different from every other brownie they've tried.
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