Chocolate Fudge Brownies Sea Salt

There's a particular moment I chase every time I make these brownies: when the chocolate and butter hit the hot pan and the kitchen fills with this deep, almost intoxicating smell that makes everyone pause. I discovered this recipe on an ordinary Tuesday afternoon when I was craving something indulgent but didn't want to fuss with layers or complicated techniques. The sea salt topping was an accidental discovery—I had it on the counter and sprinkled it on almost as an afterthought, and that's when everything clicked.

I made these for my neighbor last spring when she helped me move boxes, and I've never seen someone's face light up quite that way over a brownie. She ate two while still standing in my kitchen, then asked if I could make them for her book club. That's when I knew these weren't just brownies—they were the kind of thing that makes people feel taken care of.

Ingredients

• Semisweet or bittersweet chocolate, 170 g chopped: Use chocolate you'd actually eat on its own; the quality matters here since it's the whole point.
• Unsalted butter, 115 g: Room temperature versions melt faster and incorporate more smoothly into your chocolate.
• Granulated sugar, 200 g: This is your structure and sweetness; don't skip it for alternatives.
• Light brown sugar, 50 g packed: Adds subtle molasses notes and keeps things tender.
• Eggs, 2 large at room temperature: Cold eggs won't blend properly, so pull them out 15 minutes before starting.
• Pure vanilla extract, 1 tsp: The real thing makes a quiet but unmistakable difference.
• All-purpose flour, 95 g: Measure by spooning into your cup and leveling off; scooping straight from the bag packs it too tight.
• Unsweetened cocoa powder, 30 g: This deepens the chocolate flavor without making them taste like pure cocoa.
• Fine sea salt for the batter, ½ tsp: Balances sweetness and brightens chocolate flavor.
• Flaky sea salt for topping, ½ tsp: Maldon or similar works best; it creates those little pockets of salt rather than disappearing into the brownie.

Instructions

Set up your station:

Preheat your oven to 175°C (350°F) and line your 20x20 cm pan with parchment paper, leaving enough hanging over the edges so you can lift the entire baked square out later. This step saves you from that frustrating moment of trying to scrape brownies out of a pan.

Melt chocolate and butter together:

Place your chopped chocolate and butter pieces in a heatproof bowl set over a pot of gently simmering water, stirring occasionally until completely smooth. Remove from heat and let it cool for just a minute or two; you want it warm but not hot when you add the eggs.

Mix in the sugars:

Whisk both sugars into the chocolate mixture until everything looks thick and glossy, like you could almost sand something with it. This takes about a minute of steady whisking.

Add eggs one at a time:

Crack one egg into the bowl and whisk it in completely before adding the second one; this prevents streaky eggs that don't blend smoothly. After the second egg is incorporated, stir in your vanilla extract.

Fold in the dry ingredients gently:

Sift the flour, cocoa powder, and fine sea salt directly into the bowl, then fold with a spatula using as few strokes as possible until no flour streaks remain. Overmixing develops gluten, which makes brownies cake-like instead of fudgy—you're going for texture, not smoothness.

Transfer and top:

Pour the batter into your prepared pan and use a spatula to smooth it into an even layer. Sprinkle the flaky sea salt across the top in an even distribution, but don't press it in.

Bake until just done:

Bake for 28 to 32 minutes, checking at the earlier mark by inserting a toothpick into the center; it should come out with a few moist crumbs still clinging to it, not clean and not wet. If you prefer them fudgier, pull them out closer to 28 minutes.

Cool completely:

Let the brownies cool all the way in the pan on a wire rack; this takes patience but is essential for them to set properly. Once they're cool enough to handle, lift the entire square out using the parchment overhang and cut into 16 equal pieces with a sharp knife.

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My sister brought her kids over one afternoon and my nephew bit into one of these while still warm with ice cream melting on top, and he just sat there in complete silence. Sometimes the simplest things become the memories people keep.

The Science of Fudgy Texture

Fudgy brownies work because of the ratio of fat to flour and the minimal mixing that prevents gluten development. Every time you stir, you're creating structure that makes them cake-like; fold gently and you keep that dense, almost melting quality. The underbaking is crucial too—those barely-set centers continue cooking on the cooling pan, leaving you with that perfect balance between set and indulgent.

Storage and Serving Ideas

These brownies actually taste better the next day once the flavors have settled and the texture becomes even more uniform. Store them in an airtight container at room temperature for up to five days, or freeze them individually wrapped for up to three months and thaw when cravings strike.

Customizing Your Batch

The base recipe is flexible enough to play with once you understand how it works. You can fold in toasted walnuts or chocolate chips, add espresso powder to deepen the chocolate flavor, or even swap in white chocolate chips for something unexpected.

• Try adding ½ cup of toasted walnuts for crunch and nutty depth.
• A pinch of cayenne pepper or cinnamon can hint at something mysterious without announcing itself.
• White chocolate chunks create pockets of sweetness that contrast beautifully against the dark chocolate.

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These brownies have become my go-to for when I want to give someone something homemade that feels effortless but tastes like you spent hours on it. That's the quiet confidence of a really good brownie.

Recipe FAQs

→ What type of chocolate is best for these brownies?

Semisweet or bittersweet chocolate works best, lending a rich and balanced chocolate flavor to the brownies.

→ Can I make these brownies more fudgy?

To achieve extra fudginess, slightly underbake the brownies so they stay moist and dense inside.

→ What does the sea salt topping add to the brownies?

The flaky sea salt provides a subtle savory contrast that enhances the deep chocolate flavors and adds a pleasant crunch.

→ Can I add nuts or other mix-ins?

Yes, adding toasted walnuts or chocolate chips can add texture and additional flavor to the brownies.

→ How should these brownies be stored?

Store brownies in an airtight container at room temperature for up to three days to maintain freshness and moisture.

→ Is there a recommended way to serve these brownies?

Serving warm with vanilla ice cream creates a classic, decadent dessert experience that pairs beautifully with the salty-sweet balance.