Dark Chocolate Sea Salt Brownies (Printable)

Fudgy brownies crafted with dark chocolate and flaky sea salt for a sweet and savory finish.

# 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 tsp pure vanilla extract

→ Dry Ingredients

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

→ Topping

10 - 1/2 tsp flaky sea salt

# 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 - Melt the dark chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is pale and thick, about 2 to 3 minutes.
04 - Gradually whisk the melted chocolate mixture into the egg mixture until well incorporated.
05 - Sift flour, cocoa powder, and fine sea salt into the wet ingredients. Gently fold with a rubber spatula until just combined, being careful not to overmix.
06 - Pour the batter into the prepared pan and smooth the surface. Evenly sprinkle flaky sea salt over the 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 before lifting out using the parchment overhang and cutting into squares.

# Expert Advice:

01 -
  • The texture is perfectly fudgy without being underbaked, with crisp edges that give way to a soft center.
  • Dark chocolate and sea salt create a grown-up flavor that feels indulgent without being too sweet.
  • They come together in one bowl with no mixer, just a whisk and a little patience.
  • These brownies taste even better the next day, if you can resist eating them all at once.
02 -
  • Don't overbake—the difference between fudgy and dry is about three minutes, so watch them closely near the end.
  • Room temperature eggs are crucial for a smooth batter that bakes evenly.
  • If you skip the flaky salt on top, you're missing half the magic.
03 -
  • Use a sharp knife wiped clean between cuts to get perfect, bakery-style squares.
  • Let the chocolate mixture cool before adding it to the eggs, or you'll end up with scrambled bits in your batter.
  • If you like them extra fudgy, pull them out when the toothpick still has wet batter on it—they'll set as they cool.
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