Chocolate Fudge Brownies Sea Salt (Printable View)

Ultra-fudgy chocolate brownies enhanced by a sprinkle of flaky sea salt for balanced flavor.

# Ingredient List:

01 - 6 oz semisweet or bittersweet chocolate, chopped

02 - ½ cup unsalted butter, cut into pieces

03 - 1 cup granulated sugar

04 - ¼ cup light brown sugar, packed

05 - 2 large eggs, room temperature

06 - 1 tsp pure vanilla extract

07 - ¾ cup all-purpose flour

08 - ¼ cup unsweetened cocoa powder

09 - ½ tsp fine sea salt

10 - ½ tsp flaky sea salt (such as Maldon), for sprinkling

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - Combine chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.

03 - Whisk granulated sugar and brown sugar into the melted chocolate mixture until uniformly blended.

04 - Add eggs one at a time, whisking thoroughly after each. Stir in vanilla extract.

05 - Sift flour, cocoa powder, and fine sea salt into wet mixture. Gently fold with a spatula until just combined, avoiding overmixing.

06 - Pour batter into prepared pan, smoothing the surface. Evenly sprinkle flaky sea salt over the top.

07 - Bake for 28 to 32 minutes until a toothpick inserted in the center yields moist crumbs.

08 - Cool completely in pan on a wire rack. Lift out using parchment overhang and cut into 16 squares.

01 -

They're fudgy enough to satisfy even the most intense chocolate cravings, without that dry, cakey density some brownies suffer from.
The flaky sea salt finish feels like a tiny luxury, turning a simple dessert into something you'd order at a fancy café.
Ready in under an hour from start to clean kitchen, which means you can make these on a random Tuesday without guilt.

02 -

Underbaking by just two or three minutes is the difference between a good brownie and an unforgettable one, that near-molten center that makes people close their eyes while they eat.
Room temperature eggs are non-negotiable; I learned this the hard way when cold eggs broke my melted chocolate into grains and I had to start completely over.
The salt on top should be added after pouring the batter but before baking, so it sinks in slightly and becomes part of the texture instead of just sitting on the surface.

03 -

A meat thermometer inserted into the center should read around 48–50°C for that perfect fudgy texture, taking the guesswork out of doneness completely.
Toasted walnuts or dark chocolate chips stirred into the batter add texture and complexity, but only if you want to, because these are perfect as they are.