Imagine sinking your teeth into a square of intensely rich, decadent fudge. The deep, dark chocolate floods your senses, followed by a subtle hint of salinity that elevates the experience to another level. These fudgy sea salt brownies are my go-to treat when craving comfort food that’s both easy to make and incredibly satisfying. The secret? A simple, one-bowl method and a sprinkle of flaky sea salt to balance the sweetness. Everyone deserves a little indulgence, and these brownies, naturally, get it right every time. They are the perfect treat.
My relationship with brownies stretches back to childhood. My grandmother, a woman who believed in the healing power of chocolate, always had a batch ready whenever I visited. Text brownies weren’t part of her repertoire, but memories inspire these fudgy brownies with her, and her brownies have a special place. Naturally, I had to add my twist – good quality chocolate and a touch of sea salt. Years of subtle adjustments and recipe tests led to this easy at-home recipe.
Why You’ll Love This Recipe:
- Requires only one bowl for easy cleanup.
- Ready in under an hour, from start to finish.
- Uses simple ingredients you likely already have. I can get all the ingredients at the grocery store.
- Incredibly fudgy with a crackled top – a classic brownie texture.
- The sea salt enhances the chocolate flavor, creating a perfect sweet-salty balance.
- Easy to customize with additions like nuts, chocolate chips, or espresso powder.
Ingredient Breakdown & Substitutions:
- Unsalted Butter: Provides richness and moisture. You can use melted coconut oil for a dairy-free version, but the flavor will be slightly different.
- Granulated Sugar: Adds sweetness and contributes to the crackled top. Brown sugar will give a chewier texture, but I have included only granulated sugar.
- Unsweetened Cocoa Powder: Provides intense chocolate flavor. Dutch-processed cocoa will result in a darker, less acidic brownie, but natural unsweetened cocoa works well too.
- Salt: Balances the sweetness and enhances the other flavors. Don’t skip it!
- Eggs: Bind the ingredients and contribute to the fudgy texture. Flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) can be used as a vegan substitute, but the texture will be slightly different.
- Vanilla Extract: Enhances the other flavors. A good quality vanilla extract makes a difference. Vanilla bean paste is also a great option.
- All-Purpose Flour: Provides structure. A 1:1 gluten-free flour blend can be used for a gluten-free version.
- Chocolate Chips (optional): Adds extra chocolatey goodness. Use dark, milk, or white chocolate chips, depending on your preference.
- Flaky Sea Salt: For sprinkling on top. This is key to the salty-sweet perfection. I use Maldon sea salt flakes.
Kitchen Tools & Equipment:
You’ll need a large mixing bowl, a whisk, an 8×8-inch baking pan, parchment paper, a rubber spatula, and measuring cups and spoons. Lining the baking pan with parchment paper makes it easy to lift the brownies out for clean cutting. While a mixer isn’t required, avoid it as it can introduce too much air, affecting the texture.
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Step-by-Step Instructions:
Melt the butter: In a large microwave-safe bowl, melt the butter. Alternatively, melt it in a saucepan over low heat.
Combine sugar and cocoa: Whisk in the granulated sugar and cocoa powder until well combined.
Add eggs and vanilla: Whisk in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth and glossy.
Incorporate flour and salt: Gently fold in the flour and salt until just combined. Be careful not to overmix, which can result in tough brownies.
Stir in chocolate chips (optional): If using, gently fold in the chocolate chips.
Pour into pan: Line an 8×8-inch baking pan with parchment paper. Pour the batter into the prepared pan and spread evenly.
Sprinkle on the goodness: Sprinkle generously with flaky sea salt.
Bake: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist fudgy crumbs attached. Don’t overbake!
Cool and cut: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Pro Tips & Troubleshooting:
- Use high-quality cocoa powder for the best chocolate flavor.
- Don’t overbake the brownies! They should be slightly soft in the center.
- For even baking, make sure your oven is properly calibrated.
- If the brownies are browning too quickly, tent the pan with foil.
- Let the brownies cool completely before cutting for cleaner edges.
- Want an even fudgier brownie? Reduce the baking time by a few minutes.
- For super clean cuts, chill the brownies in the refrigerator for an hour before slicing.
Variations & Dietary Swaps:
- Nutty Brownies: Add ½ cup chopped walnuts, pecans, or almonds to the batter.
- Espresso Brownies: Add 1-2 teaspoons of espresso powder to the dry ingredients.
- Peanut Butter Swirl: Swirl a spoonful of peanut butter into the batter before baking.
- Mint Chocolate Brownies: Add a few drops of peppermint extract to the batter and top with crushed peppermint candies after baking.
- Gluten-Free: Replace all-purpose flour with a gluten-free 1:1 baking blend.
- Dairy-Free: Substitute melted coconut oil for butter and use dairy-free chocolate chips.
Nutrition Information (per serving, approximately):
Each serving (1 brownie square) provides approximately 250 calories, 3g protein, 30g carbs, and 15g fat. Nutrient calculations depend on ingredients.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with chocolate sauce or caramel sauce if you love a caramel and chocolate brownie combination.
- Pair with a glass of cold milk or a cup of hot coffee. This brownie recipe is great with coffee.
- Dust with powdered sugar for a pretty presentation.
- Include in a dessert charcuterie board with other sweets and treats.
Make-Ahead, Storage & Reheating:
- Make-Ahead: The brownie batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature before baking. I also make sure to combine all dry ingredients before making brownie batter, as this makes it easier.
- Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Tightly wrap the baked, cooled, and uncut brownies in plastic wrap, then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and rewarm slightly before eating for the best texture.
- Reheating: Warm brownies in the microwave for a few seconds to melt the chocolate chips.
Did you try these fudgy sea salt brownies? I’d love to hear how they turned out! Leave a comment below, rate the recipe, or tag @culinarycraving on Instagram so I can see your delicious creations. Your feedback helps others and inspires me to keep sharing tasty recipes.
If you enjoyed this brownie recipe, you might also love my Chocolate Chip Cookies, all perfect for satisfying your sweet tooth!
Frequently Asked Questions:
Fudgy Sea Salt Chocolate Brownies
Ingredients
- Unsalted Butter: Provides richness and moisture. You can use melted coconut oil for a dairy-free version but the flavor will be slightly different.
- Granulated Sugar: Adds sweetness and contributes to the crackled top. Brown sugar will give a chewier texture but I have included only granulated sugar.
- Unsweetened Cocoa Powder: Provides intense chocolate flavor. Dutch-processed cocoa will result in a darker less acidic brownie, but natural unsweetened cocoa works well too.
- Salt: Balances the sweetness and enhances the other flavors. Don’t skip it!
- Eggs: Bind the ingredients and contribute to the fudgy texture. Flax eggs 1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes can be used as a vegan substitute, but the texture will be slightly different.
- Vanilla Extract: Enhances the other flavors. A good quality vanilla extract makes a difference. Vanilla bean paste is also a great option.
- All-Purpose Flour: Provides structure. A 1:1 gluten-free flour blend can be used for a gluten-free version.
- Chocolate Chips optional: Adds extra chocolatey goodness. Use dark, milk, or white chocolate chips, depending on your preference.
- Flaky Sea Salt: For sprinkling on top. This is key to the salty-sweet perfection. I use Maldon sea salt flakes.
Instructions
- Melt the butter: In a large microwave-safe bowl, melt the butter. Alternatively, melt it in a saucepan over low heat.
- Combine sugar and cocoa: Whisk in the granulated sugar and cocoa powder until well combined.
- Add eggs and vanilla: Whisk in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth and glossy.
- Incorporate flour and salt: Gently fold in the flour and salt until just combined. Be careful not to overmix, which can result in tough brownies.
- Stir in chocolate chips (optional): If using, gently fold in the chocolate chips.
- Pour into pan: Line an 8×8-inch baking pan with parchment paper. Pour the batter into the prepared pan and spread evenly.
- Sprinkle on the goodness: Sprinkle generously with flaky sea salt.
- Bake: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist fudgy crumbs attached. Don’t overbake!
- Cool and cut: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
