Pin it I was standing in my kitchen on a rainy Thursday afternoon, craving something deeply chocolatey but not wanting to fuss with layers or frosting. I pulled out a bar of dark chocolate I'd been saving and decided to make brownies from scratch instead of reaching for a box mix. The smell that filled the apartment as they baked was enough to make my neighbor knock on the door asking what I was making. That batch disappeared in two days, and I've been making them ever since.
I made these for a potluck once and watched people go back for seconds before the main course was even served. Someone asked if I'd gone to pastry school, which made me laugh because I'd just followed my instincts and used good chocolate. A friend who claimed she didn't like brownies ate three squares and texted me the next day asking for the recipe. That's when I knew this wasn't just another brownie recipe.
Ingredients
- High-quality dark chocolate (70% cocoa): This is where the magic happens, so don't skimp here. I've tried it with cheaper chocolate and the depth of flavor just isn't the same. Look for bars with cocoa content listed on the label.
- Unsalted butter: Melts into the chocolate to create that signature shiny, fudgy texture. I always use unsalted so I can control the salt level myself.
- Granulated sugar and light brown sugar: The combination gives you sweetness plus a hint of molasses warmth. I learned that using both makes the brownies taste more complex.
- Eggs at room temperature: They whip up fluffier when they're not cold, which helps create that crackly top. I set mine out while I gather everything else.
- Pure vanilla extract: A little goes a long way in rounding out the chocolate flavor. I once forgot it and the brownies tasted flat.
- All-purpose flour: Just enough to give structure without making them cakey. Measure it properly or you'll end up with dry brownies.
- Unsweetened cocoa powder: Doubles down on the chocolate intensity. I sift it to avoid lumps.
- Fine sea salt: Goes into the batter to enhance all the flavors.
- Flaky sea salt: The finishing touch that makes people ask what your secret is. I use Maldon or any flaky variety.
Instructions
- Prep Your Pan:
- Preheat your oven to 180°C (350°F) and line your baking pan with parchment paper, letting the edges hang over the sides. This little step makes lifting the brownies out so much easier later, trust me.
- Melt the Chocolate and Butter:
- Set a heatproof bowl over a pot of simmering water and add your chopped chocolate and butter. Stir gently until everything melts into a glossy, smooth mixture, then take it off the heat and let it cool for a few minutes so it doesn't scramble the eggs.
- Whisk the Sugars and Eggs:
- In a large bowl, whisk together both sugars, eggs, and vanilla extract for 2 to 3 minutes until the mixture turns pale and thick. Your arm might get tired, but this step creates that beautiful crackly top.
- Combine Chocolate and Egg Mixtures:
- Pour the slightly cooled chocolate into the egg mixture and whisk until it's completely blended and glossy. The batter will smell incredible at this point.
- Fold in the Dry Ingredients:
- Sift in your flour, cocoa powder, and fine sea salt, then gently fold everything together with a rubber spatula. Stop as soon as you don't see any more streaks of flour because overmixing makes brownies tough.
- Pour and Sprinkle:
- Scrape the batter into your prepared pan and smooth the top with a spatula. Sprinkle the flaky sea salt evenly over the surface before it goes in the oven.
- Bake Until Just Set:
- Bake for 28 to 32 minutes, checking with a toothpick at the lower end of the time range. You want a few moist crumbs clinging to it, not wet batter or a completely clean toothpick.
- Cool Completely:
- Let the brownies cool in the pan on a wire rack until they reach room temperature. I know it's hard to wait, but cutting them warm makes them fall apart.
Pin it There was an evening last winter when I'd had a rough day and just needed something comforting. I made a batch of these brownies, poured myself a glass of milk, and sat by the window watching the snow fall. That first bite, with the salt hitting my tongue right before the deep chocolate flavor, felt like a reset button. Sometimes a really good brownie is exactly the friend you need.
How to Know When They're Done
The hardest part of making brownies is not overbaking them. I've learned to look for edges that are just starting to pull away from the pan and a center that still looks slightly underdone. When you insert a toothpick, those few moist crumbs are your signal to pull them out. They'll continue cooking a bit as they cool, and that's what gives you that perfect fudgy texture instead of a dry, cakey one.
Storage and Make-Ahead Tips
These brownies actually get better the next day after the flavors have had time to settle. I store them in an airtight container at room temperature for up to four days, though they rarely last that long. You can also freeze them for up to three months. I like to cut them into squares first, wrap each one in plastic wrap, and then put them all in a freezer bag so I can grab one whenever the craving hits.
Variations Worth Trying
Once you've made the basic recipe a few times, it's fun to experiment. I've folded in toasted walnuts for crunch, swirled in peanut butter before baking, and even added a handful of dark chocolate chips for extra pockets of melted chocolate. One friend loves them with a shot of espresso powder mixed into the batter, which deepens the chocolate flavor even more.
- Add 100 g of chopped walnuts or pecans for a nutty contrast.
- Swirl 3 tablespoons of peanut butter or tahini on top before baking.
- Mix in 1 teaspoon of espresso powder with the cocoa for deeper flavor.
Pin it These brownies have become my go-to whenever I need to bring something to share or just want to treat myself. I hope they become a staple in your kitchen too.
Recipe FAQ
- → What type of chocolate works best?
High-quality dark chocolate with around 70% cocoa is ideal for a rich, intense flavor.
- → How does the sea salt enhance the brownies?
Flaky sea salt adds a subtle savory contrast that intensifies the chocolate's sweetness and depth.
- → Can I add nuts or chocolate chips?
Yes, folding in dark chocolate chips or walnuts before baking provides extra texture and richness.
- → What is the best baking pan to use?
A 20 cm (8-inch) square pan lined with parchment paper helps achieve even baking and easy removal.
- → How can I ensure the right brownie texture?
Bake until a toothpick comes out with moist crumbs, preserving fudgy and tender consistency.