Fudgy Sea Salt Brownies
Crackly top, dense fudgy middle, no cakey mistakes.
About this recipe
The brownie everyone wants the recipe for. The secret is more chocolate, less flour, and never over-baking. A generous sprinkle of flaky salt at the end balances the sweetness and makes the chocolate taste deeper. One-bowl method means you can be in the oven in 15 minutes.
Scale servings, start hands-free Cook Mode, save this recipe, or add ingredients to your shopping list.
Scales every ingredient instantly.
Ingredients
For 16 servings
- 🍫250 g Dark chocolate (60-70%)
- 🧈200 g Unsalted butter
- 🍬250 g Caster sugar
- 🟤80 g Light brown sugar
- 🥚4 whole Large eggs
- 🌿1 tsp Vanilla extract
- 🌾100 g Plain flour
- 🍫30 g Cocoa powder
- 🧂1 tsp Flaky sea salt
Instructions
6 steps · 40 minutes active
- 1
Preheat & line
Preheat the oven to 170°C (340°F). Line a 23×23cm baking tin with parchment paper, leaving overhang on two sides for easy lifting.
170°C / 340°F - 2
Melt chocolate & butter
Place the chocolate and butter in a heatproof bowl over simmering water. Stir gently until completely melted and glossy. Remove from heat and let cool for 5 minutes — hot chocolate will scramble the eggs.
5 minutesBain-marie - 3
Whisk sugars & eggs
In a large bowl, whisk both sugars with the eggs and vanilla until pale and thick — about 2 minutes with electric beaters. The mixture should fall in thick ribbons when you lift the whisk.
- 4
Combine
Pour the cooled chocolate into the egg mixture and fold until just combined. Sift the flour, cocoa, and a pinch of salt over the top and fold again — stop the moment no streaks remain. Over-mixing makes cakey brownies.
Tip: Use a spatula and cut through the middle, then around the edge. That's it. - 5
Bake
Pour the batter into the prepared tin and smooth the top. Bake for 22-25 minutes — the edges should be set and the center should still have a slight wobble when you shake the tin. A toothpick should come out with moist crumbs, not clean.
170°C / 340°F24 minutesTip: Under-baking is forgivable; over-baking is not. Pull them out at 22 minutes if unsure. - 6
Cool & salt
Let cool in the tin for at least 1 hour before slicing — the brownies continue to set as they cool. Sprinkle with flaky salt just before serving.
60 minutesTip: For perfectly clean slices, chill the brownies for 30 minutes before cutting with a hot knife.
Nutrition Facts
Per serving · 16 servings per recipe
| Calories | 280 kcal |
|---|---|
| Protein | 4 g |
| Total Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Total Sugar | 24 g |
| Total Fat | 16 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
Add 100g of chocolate chunks to the batter for double-chocolate pockets.
Swap 50g of flour for cocoa powder for an even denser, more intense brownie.
These freeze beautifully. Cut into squares, wrap individually, freeze up to 3 months.
Frequently Asked Questions
Common questions about this recipe.
How do I know when brownies are done?+
For fudgy brownies, pull them when the edges are set and the center still has a slight wobble when you shake the pan. A toothpick should come out with moist crumbs — not wet batter, but not clean either. If the toothpick comes out clean, they're over-baked and will be cakey.
Can I make these gluten-free?+
Yes — substitute the plain flour 1:1 with a good gluten-free flour blend (we like Bob's Red Mill 1-to-1). The texture will be nearly identical. You can also use 75g of almond flour for an even denser, more indulgent brownie.
Why are my brownies cakey instead of fudgy?+
Three common culprits: over-mixing the batter (which incorporates too much air), over-baking (even by 2 minutes), or using too much flour. Weigh your flour — scooping with a cup packs it down and adds up to 25% extra. Fold the batter gently once the flour is added.
Can I freeze brownies?+
Brownies freeze beautifully. Cut into squares, wrap each individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature for an hour, or microwave for 15 seconds for a warm, gooey treat.
How long do brownies stay fresh?+
Stored in an airtight container at room temperature, brownies stay at their best for 3–4 days. They're actually better on day 2 once the flavors have melded. Refrigeration dries them out — keep them at room temperature.
Pastry chef and recipe developer. Founder of Celestial Confections. Trained at Le Cordon Bleu Paris.
View all recipes by Liora →Related Recipes
Other desserts you might enjoy.
