Save to Pinterest I was standing in my kitchen on a rainy Tuesday, craving something deeply chocolatey but not wanting to wait hours for dessert. I pulled out a bar of dark chocolate I'd been saving and thought, why not just make brownies from scratch? The smell that filled the apartment as they baked was so rich it drew my neighbor to knock and ask what I was making. That batch disappeared faster than any dessert I'd made before.
I brought these to a potluck once, still warm in the pan, and watched people go quiet after the first bite. Someone asked if I'd trained as a pastry chef, which made me laugh because I'd only started baking seriously a year before. The secret was just good chocolate and not overthinking it. By the end of the night, the pan was scraped clean and I had three requests for the recipe.
Ingredients
- High-quality dark chocolate (70% cocoa): This is the backbone of the flavor, so choose a bar you'd actually enjoy eating on its own. I learned the hard way that baking chocolate labeled (unsweetened) makes brownies taste flat and bitter.
- Unsalted butter: It melts into the chocolate to create that glossy, fudgy texture. I always use unsalted so I can control the salt level myself.
- Granulated sugar and light brown sugar: The white sugar gives sweetness, while the brown sugar adds a hint of molasses and chewiness. Using both makes the flavor more complex.
- Eggs (room temperature): Cold eggs can seize the melted chocolate, so I leave mine on the counter for about 30 minutes before I start. They whip up fluffier when they are not straight from the fridge.
- Pure vanilla extract: A little vanilla deepens the chocolate flavor without making it taste like vanilla. I use the real stuff because imitation just does not smell right.
- All-purpose flour: Just enough to hold everything together without making the brownies cakey. Measure it carefully or they will turn out dry.
- Unsweetened cocoa powder: This boosts the chocolate intensity. I sift it so there are no lumps in the batter.
- Fine sea salt: It goes into the batter to balance the sweetness and make the chocolate taste richer.
- Flaky sea salt: The finishing touch that makes people ask what your secret is. I use Maldon because the crystals are big and crunchy.
Instructions
- Prep the pan and oven:
- Set your oven to 180°C (350°F) and line your square pan with parchment, letting the edges hang over the sides. This makes lifting the brownies out so much easier later, trust me.
- Melt the chocolate and butter:
- Set a heatproof bowl over a pot of barely simmering water and add the chopped chocolate and butter. Stir gently until everything melts into a smooth, glossy mixture, then take it off the heat and let it cool for a few minutes so it does not scramble the eggs.
- Whisk the sugars and eggs:
- In a big bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla together until the mixture turns pale and thick. It should take about 2 or 3 minutes and your arm will feel it.
- Combine the mixtures:
- Pour the slightly cooled chocolate into the egg mixture and whisk until it looks silky and unified. The batter will smell amazing at this point.
- Fold in the dry ingredients:
- Sift the flour, cocoa powder, and fine sea salt over the wet mixture, then fold everything together with a rubber spatula. Stop as soon as you do not see any dry streaks because overmixing makes the brownies tough.
- Pour and season:
- Scrape the batter into your prepared pan and smooth the top with the spatula. Sprinkle the flaky sea salt evenly across the surface.
- Bake:
- Slide the pan into the oven and bake for 28 to 32 minutes. A toothpick poked in the center should come out with a few moist crumbs clinging to it, not wet batter or completely clean.
- Cool and cut:
- Let the brownies cool completely in the pan on a wire rack. Once they are cool, use the parchment overhang to lift them out and cut into squares.
Save to Pinterest One winter evening, I made a batch of these brownies and served them warm with vanilla ice cream on top. The ice cream started melting into the warm chocolate and my friend just closed her eyes and said this is exactly what I needed today. It was not a special occasion, just a regular weeknight, but the brownies turned it into something worth remembering.
How to Know When They Are Done
The top should look set and maybe have a few small cracks, but the center should still jiggle just a little when you gently shake the pan. I used to bake them until a toothpick came out totally clean, and they always turned out dry. Now I pull them when the toothpick has a few moist crumbs, and they come out perfectly fudgy every time.
Storing and Serving
I keep leftover brownies in an airtight container at room temperature for up to four days, though they rarely last that long. If you want to make them ahead, you can bake them, let them cool completely, and freeze the whole block wrapped tightly in plastic and foil for up to three months. Just thaw at room temperature and they taste just as good.
Ways to Make Them Your Own
Sometimes I fold in a handful of dark chocolate chips or chopped walnuts before baking for extra texture. If you want a gluten-free version, swap the all-purpose flour for a good gluten-free blend and they turn out just as fudgy. I have also made them with a swirl of peanut butter on top, dragged through with a knife before baking, and people went wild for that.
- Try adding a shot of espresso powder to the batter to make the chocolate flavor even deeper.
- Swap the flaky sea salt for smoked sea salt if you want a subtle smoky note.
- Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Save to Pinterest These brownies have become my go-to whenever I want to make something that feels special without a lot of fuss. I hope they bring you as much joy as they have brought me.
Recipe FAQs
- → What type of chocolate works best?
Use high-quality dark chocolate with at least 70% cocoa content for intense flavor and richness.
- → How important is the sea salt topping?
Sprinkling flaky sea salt on top enhances the sweetness by adding a subtle savory contrast, balancing flavors beautifully.
- → Can I add nuts or chocolate chips?
Yes, folding in dark chocolate chips or walnuts before baking adds texture and richness without overpowering the main flavors.
- → How do I know when brownies are done?
Bake until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy yet cooked texture.
- → Are these brownies freezer-friendly?
Yes, allow brownies to cool completely, then wrap tightly and freeze for up to 3 months without flavor loss.