Save to Pinterest I was craving something intensely chocolatey one rainy afternoon, the kind where you want the kitchen to smell like warmth and comfort. I melted the darkest chocolate I had, watched the butter swirl in, and remembered why I love baking from scratch. The flaky sea salt was a last-minute impulse, a tiny jar I'd been hoarding. That first bite, with the salt crystals hitting my tongue right after the fudge, made me pause mid-chew and grin.
I made these for a friend who swore she didn't like brownies because they were always too sweet. She ate three squares standing at my counter, licking her fingers between bites. The salt, she said, made all the difference. I've been sprinkling it on every batch since, watching people's faces change when they taste it.
Ingredients
- High-quality dark chocolate (70% cocoa): This is the soul of the brownie, so use the good stuff you would eat straight from the bar, it melts smoother and tastes deeper.
- Unsalted butter: Adds richness and helps the chocolate melt into silk, cut it into chunks so it melts evenly without scorching.
- Granulated sugar: Sweetens and gives structure, whisking it with the eggs creates that glossy, crackly top.
- Light brown sugar: Brings a hint of molasses warmth and keeps the brownies soft in the center.
- Eggs (room temperature): They whip up fluffier when not cold, binding everything into fudgy perfection.
- Pure vanilla extract: A teaspoon might seem small, but it amplifies the chocolate flavor in a way you will notice.
- All-purpose flour: Just enough to hold the batter together without making it cakey, sift it to avoid lumps.
- Unsweetened cocoa powder: Doubles down on chocolate intensity, turning these from good to unforgettable.
- Fine sea salt: Mixed in to balance sweetness and enhance every other flavor.
- Flaky sea salt: The finishing touch, those little crystals burst on your tongue and make each bite feel intentional.
Instructions
- Prep Your Pan:
- Preheat your oven to 180°C (350°F) and line a 20 cm square pan with parchment, letting the edges hang over like handles. This makes lifting the brownies out so much easier later, trust me.
- Melt the Chocolate and Butter:
- Set a heatproof bowl over simmering water and add your chopped chocolate and butter, stirring slowly until they melt into a glossy pool. Let it cool for a few minutes so it does not scramble the eggs.
- Whisk the Sugars and Eggs:
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla until the mixture turns pale and thick, about 2 to 3 minutes. Your arm might get tired, but this is what gives you that shiny top.
- Combine Chocolate and Eggs:
- Pour the melted chocolate into the egg mixture, whisking until it is smooth and unified. The batter will look glossy and smell like a chocolate shop.
- Fold in the Dry Ingredients:
- Sift in the flour, cocoa powder, and fine sea salt, then fold gently with a rubber spatula just until combined. Overmixing will make them tough, so stop when you no longer see streaks of flour.
- Fill and Season:
- Pour the batter into your prepared pan, smooth the top with a spatula, and sprinkle the flaky sea salt evenly over the surface. Those little crystals are going to make people ask what your secret is.
- Bake Until Just Set:
- Bake for 28 to 32 minutes, checking with a toothpick that should come out with a few moist crumbs clinging to it. Underbaking slightly keeps them fudgy, overbaking makes them dry.
- Cool Completely:
- Let the brownies cool in the pan on a wire rack before lifting them out by the parchment handles and cutting into squares. Patience here is hard but necessary, warm brownies crumble.
Save to Pinterest One evening I brought a pan of these to a dinner party, and someone asked if I'd bought them from a bakery. I laughed and said no, just melted chocolate and a little bit of patience. By the end of the night, the pan was empty except for a few stray crumbs and salt crystals stuck to the parchment.
Storing and Serving
These brownies keep beautifully in an airtight container at room temperature for up to four days, though they rarely last that long. If you want to serve them warm, a quick ten seconds in the microwave brings back that just-baked softness. I love them cold from the fridge too, where they turn almost truffle-like and dense.
Variations Worth Trying
Fold in 100 g of dark chocolate chips or roughly chopped walnuts before baking if you want extra texture and richness. For a gluten-free version, swap the all-purpose flour for a good gluten-free blend, and no one will know the difference. Sometimes I drizzle melted peanut butter over the top right after they come out of the oven, letting it swirl into the warm batter.
What to Serve Alongside
A scoop of cold vanilla ice cream melting into a warm brownie square is one of life's small perfect moments. Strong black coffee or a glass of cold milk also cuts through the richness beautifully. If you are feeling fancy, a dollop of whipped cream with a pinch of cocoa dusted on top makes it look like you tried harder than you did.
- Dust with powdered sugar right before serving for a simple elegant finish.
- Pair with fresh raspberries or strawberries to brighten the deep chocolate flavor.
- Wrap individual squares in parchment and tie with twine for easy gifting.
Save to Pinterest Every time I pull these out of the oven and smell that dark chocolate mingling with salt, I am reminded why simple recipes are often the best ones. They do not need much, just good ingredients and a little attention.
Recipe FAQs
- → What enhances the brownies' texture?
Using a gentle folding technique with dry ingredients prevents overmixing, ensuring a fudgy and tender crumb.
- → Why use flaky sea salt as a topping?
Flaky sea salt adds a pleasant crunch and balances the sweetness, boosting the chocolate's richness.
- → Can I add nuts to these brownies?
Yes, folding in walnuts or chocolate chips before baking enhances texture and adds extra flavor complexity.
- → What is the best way to melt the chocolate and butter?
Melting over a double boiler prevents burning and creates a smooth, even mixture.
- → How do I know when brownies are done?
When a toothpick inserted comes out with a few moist crumbs, the brownies are perfectly baked and fudgy.