Fudgy Dark Chocolate Brownies with Flaky Sea Salt

These brownies are rich, intensely chocolatey, fudgy, and slightly chewy, with a delicate crackly top and a sprinkle of flaky sea salt. The center stays wonderfully moist while the edges become slightly firmer—perfect for cutting into squares.

Ingredients

Yield: 16 brownies
Prep time: 15 minutes
Bake time: 25–32 minutes
Pan: 8-inch (20 cm) square pan

Brownies

  • ½ cup (113 g) unsalted butter
  • 4 oz (113 g) semi-sweet or dark chocolate, chopped
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup (95 g) all-purpose flour
  • ½ cup (45 g) unsweetened cocoa powder
  • ½ tsp salt
  • ½ cup (85 g) chocolate chips or chopped chocolate

For topping

  • 1–2 tbsp flaky sea salt, for sprinkling
  • Optional: ½ cup additional chocolate chunks

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line an 8-inch square baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.
  3. Melt the butter in a saucepan over low heat.
  4. Remove from the heat and add the chopped chocolate. Stir until completely smooth.
  5. Allow the chocolate mixture to cool slightly.
  6. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla for about 1–2 minutes. This helps create the shiny, crackly surface.
  7. Slowly whisk in the melted chocolate and butter mixture.
  8. In another bowl, combine the flour, cocoa powder, and salt.
  9. Add the dry ingredients to the chocolate mixture.
  10. Gently fold until just combined. Do not overmix, as excessive mixing can make the brownies less tender.
  11. Fold in the chocolate chips or chopped chocolate.
  12. Transfer the batter to the prepared pan and spread it evenly into the corners.
  13. Sprinkle additional chocolate chunks over the surface if desired.
  14. Bake for approximately 25–32 minutes.
  15. The edges should look set while the center should still have a slight softness. Avoid overbaking if you want a fudgy texture.
  16. For food safety, recipes containing eggs should be thoroughly cooked; USDA guidance recommends egg-containing dishes reach 160°F (71°C). (Ask USDA)
  17. Remove the pan from the oven and immediately sprinkle the top lightly with flaky sea salt.
  18. Let the brownies cool completely in the pan before cutting. Cooling helps the chocolate center firm up and produces cleaner slices.
  19. For especially neat squares, refrigerate the cooled brownies for 30–60 minutes before slicing.
  20. Use a sharp knife and wipe it clean between cuts for smooth brownie edges.

How to Get That Fudgy Center

The most important factor is not overbaking. Brownies continue to firm up as they cool, so taking them out when the center is just set gives you a much softer interior.

Using both melted chocolate and cocoa powder creates a deeper chocolate flavor. Brown sugar also contributes moisture and chewiness, while the melted butter gives the brownies their rich texture.

Storage

Store completely cooled brownies in an airtight container at room temperature for several days. For longer storage, wrap individual portions well and freeze them in a freezer-safe container.

Let frozen brownies thaw at room temperature before serving.

Optional Variations

Double Chocolate: Add ¾ cup chocolate chips to the batter.

Espresso Brownies: Add 1 teaspoon instant espresso powder to intensify the chocolate flavor.

Walnut Brownies: Fold in ¾ cup chopped walnuts or pecans.

Salted Caramel: Drizzle cooled brownies with caramel sauce and finish with a small pinch of flaky salt.

Extra-Dark Brownies: Use Dutch-process cocoa powder and dark chocolate.

Recipe Notes

For the texture shown in the photo, use good-quality dark chocolate, don’t overmix the batter, and allow the brownies to cool completely before slicing. The result should be dark, glossy, fudgy, and intensely chocolatey, with a delicate crackled top and a contrasting touch of flaky salt.