Pin It I pulled a tray of these out of the oven on a rainy Tuesday, mostly because I had good chocolate sitting in the pantry and no real plan. The smell hit before the timer even went off, that deep, butter-dark wave that makes you forget whatever else you were doing. My neighbor knocked twenty minutes later for something unrelated and left with three brownies wrapped in foil. She still brings it up.
I made these for a birthday once, someone who said they didnt even like brownies. They ate two squares standing at the counter before anyone sang. The sea salt was an accident that time, I grabbed the wrong jar, but it turned into the only version I make now. Funny how mistakes can become the whole point.
Ingredients
- High-quality dark chocolate (70% cocoa): This is where the flavor lives, so use something youd actually enjoy eating on its own, the cheap stuff tastes flat once baked.
- Unsalted butter: It melts into the chocolate and gives you control over the salt level, which matters more than you think.
- Granulated sugar and light brown sugar: The combination gives you sweetness and a hint of molasses depth, brown sugar alone can make things too heavy.
- Eggs: Let them sit out for a bit so theyre room temperature, cold eggs can seize up the chocolate and mess with the texture.
- Pure vanilla extract: A teaspoon disappears into the batter but you notice when its missing, trust me.
- All-purpose flour: Just enough to hold things together without turning fudgy into cakey.
- Unsweetened cocoa powder: Adds another layer of chocolate without extra sweetness, make sure its fresh or it tastes dusty.
- Fine sea salt: Goes into the batter to balance everything quietly.
- Flaky sea salt: The finishing touch, those little crystals crack between your teeth and wake up every bite.
Instructions
- Prep the Pan:
- Preheat your oven to 180°C (350°F) and line a 20 cm square pan with parchment, letting it hang over the edges. Youll thank yourself later when you lift the whole block out in one piece.
- Melt the Chocolate and Butter:
- Set a heatproof bowl over simmering water and stir the chopped chocolate and butter together until theyre glossy and smooth. Pull it off the heat and let it cool a little so it doesnt cook the eggs in the next step.
- Whisk the Eggs and Sugar:
- In a big bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla for a couple of minutes until it looks pale and thick. This is where the brownies get their shiny top.
- Combine Chocolate and Eggs:
- Pour the melted chocolate into the egg mixture and whisk it until everything comes together. The batter will look rich and dark.
- Fold in the Dry Ingredients:
- Sift the flour, cocoa powder, and fine salt over the top, then fold gently with a spatula until you stop seeing streaks. Dont stir hard or theyll turn tough.
- Pour and Sprinkle:
- Scrape the batter into the pan and smooth it out, then scatter the flaky salt over the top. It should look like tiny snow on dark earth.
- Bake:
- Slide the pan into the oven and bake for 28 to 32 minutes, checking with a toothpick. You want a few moist crumbs clinging to it, not wet batter, not dry cake.
- Cool Completely:
- Let the brownies cool all the way in the pan on a rack before you cut them. I know its hard to wait, but warm brownies crumble and cold ones slice clean.
Pin It The first time I brought these to a potluck, someone asked for the recipe and I realized I didnt have one written down. I just kept making them the same way because they worked. Now I double the batch and keep half in the freezer, wrapped tight, for nights when nothing else sounds right.
How to Store Them
These keep for about four days in an airtight container at room temperature, though Ive never seen them last that long. If you stack them, slip parchment between the layers so they dont stick. In the freezer, they hold up for a couple of months and taste just as good thawed, sometimes better.
Ways to Change It Up
Ive folded in dark chocolate chips before baking and it makes them almost too rich, in a good way. Walnuts add crunch if thats your thing, or swap the flaky salt for smoked salt if you want people to ask questions. A gluten-free flour blend works fine here, I tested it for a friend and couldnt tell the difference.
Serving Ideas
I like these best at room temperature with black coffee, but warm with vanilla ice cream is the move if youre trying to impress someone. A handful of fresh raspberries on the side cuts through the richness. Sometimes I just eat one standing at the counter with nothing else, and thats enough.
- Let the chocolate cool a bit after melting or the eggs will scramble when you mix them in.
- Line the pan with parchment that hangs over, it makes lifting them out so much easier than trying to flip or scoop.
- If the top cracks while baking, thats normal, it means theyre fudgy underneath.
Pin It These brownies dont need much explanation or occasion, they just need to exist. Make them once and youll understand why I keep the ingredients stocked.
Recipe FAQ
- → What type of chocolate is best for rich brownies?
High-quality dark chocolate with around 70% cocoa provides a deep, intense flavor and moist texture in brownies.
- → How does sea salt enhance the flavor?
Flaky sea salt sprinkled on top balances the sweetness and adds a pleasant savory contrast, elevating the overall taste.
- → Can these brownies be made gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend, you can create gluten-free brownies with similar texture.
- → What is the best method to melt chocolate and butter?
Melting chocolate and butter over a double boiler gently melts them without burning, ensuring a smooth mixture.
- → How can I add extra texture to the brownies?
Incorporate dark chocolate chips or chopped walnuts into the batter before baking for added crunch and richness.