Dark Chocolate Sea Salt Brownies (Printable)

Fudgy brownies with premium dark chocolate and delicate flaky sea salt flavor contrast.

# What You’ll Need:

→ Chocolate Mixture

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - ½ cup unsalted butter, cut into pieces

→ Wet Ingredients

03 - 1 cup granulated sugar
04 - ¼ cup packed light brown sugar
05 - 3 large eggs, room temperature
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - ¾ cup all-purpose flour
08 - ⅓ cup unsweetened cocoa powder
09 - ½ teaspoon fine sea salt

→ Topping

10 - ½ teaspoon flaky sea salt

# How-To:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Using a double boiler, melt dark chocolate and butter together until smooth. Remove from heat and let cool slightly.
03 - Whisk granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until pale and thick, about 2 to 3 minutes.
04 - Pour melted chocolate mixture into the egg mixture and whisk until thoroughly blended.
05 - Sift flour, cocoa powder, and fine sea salt into the wet ingredients. Fold gently with a spatula until just combined, avoiding overmixing.
06 - Transfer batter into the prepared pan, smoothing the surface. Evenly sprinkle flaky sea salt on top.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan on a wire rack. Use parchment overhang to lift brownies out and cut into 16 squares.

# Expert Hints:

01 -
  • The dark chocolate gives these brownies a grown-up richness that boxed mixes just can't match.
  • Flaky sea salt on top creates little bursts of flavor that make each bite interesting.
  • They come together in one bowl with ingredients you probably already have.
  • The texture is perfectly fudgy in the center with slightly crisp edges.
02 -
  • Don't overbake these or you'll lose that fudgy center. I set a timer for 28 minutes and check from there.
  • Room temperature eggs really do make a difference in how the batter comes together.
  • If your chocolate seizes while melting, you probably got water in it. Keep the bowl completely dry.
03 -
  • Use a sharp knife wiped clean between cuts to get neat, bakery-style squares.
  • Letting the chocolate mixture cool before adding it to the eggs prevents the eggs from cooking.
  • If you love a really salty-sweet contrast, add an extra pinch of flaky salt right before serving.
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