Dark Chocolate Sea Salt Brownies (Printable)

Fudgy brownies combine premium dark chocolate with a touch of flaky sea salt for deep flavor and balance.

# 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 Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, about 2 to 3 minutes.
04 - Slowly whisk the melted chocolate mixture into the egg mixture until fully incorporated.
05 - Sift flour, cocoa powder, and fine sea salt into the wet ingredients. Gently fold with a rubber spatula until just combined, avoiding overmixing.
06 - Transfer 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 moist crumbs.
08 - Let brownies cool completely in the pan on a wire rack before lifting out using parchment overhang and slicing into 16 squares.

# Expert Hints:

01 -
  • They come together in under an hour, so you can satisfy a chocolate craving without planning ahead.
  • The flaky sea salt on top creates this unexpected contrast that makes each bite feel a little fancy.
  • The texture is perfectly fudgy in the center with slightly crisp edges that everyone fights over.
02 -
  • Do not overbake these or they will turn dry and cakey instead of fudgy. The toothpick test is your friend.
  • Let the melted chocolate cool before adding it to the eggs, or the eggs will cook and you will end up with scrambled bits in your batter.
  • Room temperature eggs whip up lighter and blend more smoothly, so do not skip that step.
03 -
  • Use a bar of good eating chocolate, not baking chocolate, because the quality really shines through in the finished brownies.
  • Line your pan with parchment so the brownies lift out cleanly and you can cut perfect squares without scraping the pan.
  • Let them cool completely before cutting, or they will fall apart. I know it is hard to wait, but it is worth it.
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