Dark Chocolate Sea Salt Brownies (Printable)

Fudgy brownies featuring premium dark chocolate and a sprinkle of flaky sea salt for perfect balance.

# Ingredient List:

→ 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 light brown sugar, packed
05 - 3 large eggs, room temperature
06 - 1 tsp pure vanilla extract

→ Dry Ingredients

07 - 3/4 cup all-purpose flour
08 - 1/3 cup unsweetened cocoa powder
09 - 1/2 tsp fine sea salt

→ Topping

10 - 1/2 tsp flaky sea salt

# Steps:

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 set over simmering water. Stir until smooth, then remove from heat and let cool slightly.
03 - Whisk together granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until pale and thick, about 2 to 3 minutes.
04 - Whisk the melted chocolate mixture into the egg mixture until well incorporated.
05 - Sift flour, cocoa powder, and fine sea salt into the wet mixture. Fold gently with a rubber spatula until just combined, avoiding overmixing.
06 - Pour batter into the prepared pan and smooth the surface. Evenly sprinkle flaky sea salt over the top.
07 - Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with moist crumbs.
08 - Cool completely in the pan on a wire rack, then lift out using parchment overhang and cut into 16 squares.

# Expert Advice:

01 -
  • The flaky sea salt does something unexpected, cutting through the sweetness and making each bite feel balanced instead of overwhelming.
  • You only need one bowl after the chocolate melts, which means less cleanup and more time to lick the spatula.
  • These brownies stay fudgy even the next day, which is rare and honestly worth celebrating.
02 -
  • Don't let the water touch the bottom of the bowl when you're melting the chocolate, or it can seize up into a grainy mess instead of staying smooth.
  • Room temperature eggs whisk up fluffier and incorporate more easily; I learned this after cracking cold eggs straight from the fridge and ending up with dense, heavy brownies.
  • If you cut them while they're still warm, they'll crumble and fall apart; patience here is the difference between neat squares and delicious rubble.
03 -
  • Use a sharp knife wiped clean between cuts to get neat, bakery-style squares instead of jagged chunks.
  • If your brownies are overbaked and feel dry, brush the top lightly with a simple syrup made from equal parts sugar and water while they're still warm; it adds moisture back in and no one will know.
  • For an extra glossy top, reserve a tablespoon of the melted chocolate and butter mixture and brush it over the batter before sprinkling the salt.
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