Name: Dark Chocolate Sea Salt Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup Unsalted butter; 1.5 cups Granulated sugar; 0.75 cup Dutch-processed cocoa powder; 3 pieces Large eggs; 1 tsp Vanilla extract; 0.75 cup All-purpose flour; 1 cup Dark chocolate chips (70% cocoa); 1 tsp Flaky sea salt (Maldon style)

"These brownies are the ultimate indulgence for chocolate purists, featuring a dense, fudgy center and a signature crackly top. The addition of high-quality dark chocolate chunks and a delicate sprinkle of flaky sea salt elevates this classic treat to a gourmet level."

Ingredients

Qty	Item
1 cup 225 g	Unsalted butter
1.5 cups 300 g	Granulated sugar
0.75 cup 75 g	Dutch-processed cocoa powder
3 pieces 150 ml	Large eggs
1 tsp 5 ml	Vanilla extract
0.75 cup 95 g	All-purpose flour
1 cup 170 g	Dark chocolate chips (70% cocoa)
1 tsp 5 g	Flaky sea salt (Maldon style)

How to Make Dark Chocolate Sea Salt Brownies

Preheat your oven to 325°F (165°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar and cocoa powder until the mixture is smooth and slightly gritty.

Add the eggs one at a time, whisking vigorously after each addition until the batter looks shiny and well-combined. Stir in the vanilla extract.

Gently fold in the all-purpose flour using a spatula until just a few streaks remain. Do not overmix.

Fold in the dark chocolate chips. Pour the batter into the prepared baking pan and spread it evenly.

Sprinkle half of the flaky sea salt over the top of the batter.

Bake for 28-32 minutes. The center should be set but still slightly soft to the touch; a toothpick inserted should come out with moist crumbs.

Remove from the oven and immediately sprinkle the remaining flaky sea salt. Let the brownies cool completely in the pan before lifting them out and slicing into squares.

·
Use Dutch-processed cocoa powder for a darker color and a smoother, less acidic chocolate flavor.
·
To get clean slices, refrigerate the brownies for 1 hour before cutting with a sharp, warm knife.
·
Don't skip the parchment paper; it makes lifting the fudgy brownies out of the pan much easier without breaking them.
·
Beat the eggs well to achieve that classic shiny, crackly brownie top texture.

Frequently Asked Questions

Can I use salted butter?

Yes, but reduce the added sea salt by half to ensure the brownies aren't overly salty.

How do I know when the brownies are done?

The edges should be firm and the top should be crackled. A toothpick inserted in the center should have moist crumbs, not raw batter.

Can I add nuts to this recipe?

Absolutely! Toasted walnuts or pecans make an excellent addition; add about 1/2 cup when folding in the chocolate chips.

How should I store these brownies?

Store them in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.

Video Tutorials

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