Chocolate Fudge Brownies Sea Salt (Printable)

Rich, fudgy chocolate squares accented with flaky sea salt for a sweet-savory treat.

# What You Need:

→ Chocolate & Fats

01 - 6 oz semisweet or bittersweet chocolate, chopped
02 - ½ cup unsalted butter, cut into pieces

→ Sugars

03 - 1 cup granulated sugar
04 - ¼ cup light brown sugar, packed

→ Other Wet Ingredients

05 - 2 large eggs, room temperature
06 - 1 tsp pure vanilla extract

→ Dry Ingredients

07 - ¾ cup all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - ½ tsp fine sea salt

→ Topping

10 - ½ tsp flaky sea salt (such as Maldon), for sprinkling

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl set over simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk granulated and brown sugars into the melted chocolate mixture until fully incorporated.
04 - Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
05 - Sift flour, cocoa powder, and fine sea salt together, then gently fold into the wet mixture with a spatula until just combined; avoid overmixing.
06 - Pour batter into prepared pan, smooth the surface, and evenly sprinkle with flaky sea salt.
07 - Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 squares.

# Expert Tips:

01 -
  • They're genuinely fudgy without being gooey or underbaked in that sad, raw way.
  • The sea salt is a quiet genius move that makes people taste them twice to figure out what's happening.
  • From oven to serving takes less than an hour, and your kitchen smells incredible the whole time.
02 -
  • The underbaking is intentional; those moist crumbs are where the magic happens, and they continue cooking slightly as the brownies cool.
  • Measuring flour by weight or by the spoon-and-level method changes everything; packed flour makes dense, cakey brownies instead of tender ones.
  • Sea salt is not optional—it's not a garnish, it's a flavor amplifier that makes the chocolate taste deeper and richer.
03 -
  • Use a kitchen scale for flour and cocoa powder—it's the most reliable way to get consistent results every time you bake.
  • Let your chocolate and butter cool for a full minute before adding eggs, or they'll scramble slightly and create tiny eggy flecks throughout.
  • Cut the brownies with a sharp, dry knife, wiping it clean between each cut for neat edges instead of dragging chocolate around.

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