Pin It I was rummaging through the pantry on a rainy Sunday when I found a bar of dark chocolate I'd forgotten about. The house felt quiet, the kind of stillness that makes you want to do something with your hands. I thought about brownies—not the cakey kind, but the ones that stick to your teeth a little, dense and dark. An hour later, the kitchen smelled like melted butter and cocoa, and I was scraping batter from the bowl with my finger.
The first time I made these for friends, someone asked if I'd used a family recipe. I hadn't, but the question stuck with me. There's something about the way the chocolate pools at the edges and the salt glitters on top that makes them feel like they've been around longer than they have. Now I bake them when I want the house to feel full, even if it's just me.
Ingredients
- High-quality dark chocolate (70% cocoa): This is where the flavor lives, so don't skimp on a waxy bar from the back of the cupboard; the better the chocolate, the richer the brownie.
- Unsalted butter: It melts into the chocolate and makes everything glossy, and using unsalted lets you control the salt exactly how you want it.
- Granulated sugar and light brown sugar: The white sugar gives structure, the brown sugar adds a whisper of molasses that deepens the flavor without making it taste like cookies.
- Eggs, room temperature: Cold eggs don't whisk up as fluffy, and you want that pale, thick ribbon when you beat them with the sugar.
- Pure vanilla extract: A teaspoon might not seem like much, but it rounds out the chocolate and makes the whole thing smell like a bakery.
- All-purpose flour: Just enough to hold the brownies together without turning them cakey; measure it gently and don't pack the cup.
- Unsweetened cocoa powder: This doubles down on the chocolate flavor and gives the brownies that deep, almost burgundy crumb.
- Fine sea salt: It goes into the batter to balance the sweetness from the inside out.
- Flaky sea salt: The finishing touch; it crunches on your tongue and makes you reach for another piece.
Instructions
- Preheat and Prepare the Pan:
- Turn your oven to 180°C (350°F) and line a 20 cm square pan with parchment paper, letting the edges hang over like little handles. This makes lifting the brownies out later so much easier, and you won't have to pry them out with a knife.
- Melt the Chocolate and Butter:
- Set a heatproof bowl over a pot of barely simmering water and add the chopped chocolate and butter, stirring slowly until everything melts into a glossy pool. Let it cool for a few minutes so it doesn't scramble the eggs later.
- Whisk the Eggs and Sugars:
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla together for about 2 to 3 minutes until the mixture turns pale and thick like ribbons. Your arm might get tired, but this step makes the brownies fudgy instead of flat.
- Combine the Chocolate and Egg Mixtures:
- Pour the melted chocolate into the egg bowl and whisk until it's smooth and unified, no streaks left behind.
- Fold in the Dry Ingredients:
- Sift the flour, cocoa powder, and fine sea salt over the chocolate mixture, then fold it in gently with a rubber spatula. Stop as soon as you don't see any dry patches; overmixing makes them tough.
- Pour and Sprinkle:
- Scrape the batter into the prepared pan and smooth the top with your spatula, then scatter the flaky sea salt over the surface like you're seasoning something precious.
- Bake Until Just Set:
- Slide the pan into the oven and bake for 28 to 32 minutes, checking with a toothpick around the 28-minute mark. You want a few moist crumbs clinging to it, not wet batter, not dry cake.
- Cool Completely:
- Let the brownies cool all the way in the pan on a wire rack before you lift them out and cut them into squares. I know it's hard to wait, but they set up better when they're cool.
Pin It I brought a pan of these to a potluck once, and someone told me they tasted like the brownies their grandmother used to make. I didn't have the heart to say I'd only started making them a year ago. But I understood what they meant—there's something about the simplicity and the salt that feels like it's always been there.
What to Do with Leftovers
If you somehow have brownies left over, wrap them tightly in plastic wrap or store them in an airtight container at room temperature for up to three days. They actually get fudgier as they sit, which is a nice surprise. You can also freeze them for up to two months; just let them thaw on the counter for an hour before eating.
Ways to Make Them Your Own
I've folded in dark chocolate chips for extra pockets of melted chocolate, and I've stirred in chopped walnuts when I wanted some crunch. A friend of mine swears by adding a tablespoon of espresso powder to the batter, which makes the chocolate taste even more intense without making the brownies taste like coffee. If you want to go gluten-free, swap in a good all-purpose gluten-free flour blend and you won't notice much difference.
Serving Suggestions
I like these brownies best when they're still a little warm, with a scoop of vanilla ice cream melting into the corners. You can dust them with powdered sugar if you're feeling fancy, or drizzle them with salted caramel if you want to make people's eyes widen. Sometimes I just eat one straight from the pan with a glass of cold milk, standing at the counter in the afternoon light.
- Serve them with fresh raspberries on the side; the tartness cuts through the richness in a way that feels bright and surprising.
- Pair them with strong coffee or a mug of hot chocolate for a cozy afternoon treat.
- Wrap a square in wax paper and tuck it into a lunchbox for a midday reminder that you care.
Pin It These brownies don't need much explanation or fuss. They just need good chocolate, a little patience, and someone willing to share them, though I won't judge if you keep a few for yourself.
Recipe FAQs
- → What type of chocolate is best for these brownies?
Use high-quality dark chocolate with around 70% cocoa for a rich and intense flavor.
- → How does the sea salt affect the brownies?
The flaky sea salt adds a subtle savory contrast that enhances the chocolate’s sweetness and depth.
- → Can I use different sugars in the batter?
Combining granulated and light brown sugar balances sweetness and moisture, contributing to fudgy texture.
- → What is the ideal baking time for these brownies?
Bake for 28-32 minutes until a toothpick shows moist crumbs to keep the center fudgy without overbaking.
- → Are there any suggested mix-ins for extra richness?
Folding in dark chocolate chips or chopped walnuts before baking adds texture and boosts flavor depth.
- → How should the brownies be cooled before serving?
Let them cool completely in the pan on a wire rack to firm up for clean cutting and optimal texture.