Fudgy Sea Salt Chocolate Brownies
Experience brownie perfection with our fudgy, chocolate squares. The sea salt enhances the deep chocolate flavor for an sweet-salty combination
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 8x8-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.
Notes
These brownies are rich, chocolatey, and perfectly balanced with flaky sea salt. For extra indulgence, serve warm with a scoop of vanilla ice cream or drizzle with caramel sauce.