The Best Fudgy Sea Salt Brownies — Only 7 ingredients in these EASY, one-bowl, no-mixer brownies that are MY NEW FAVORITE BROWNIES!! Super fudgy, slightly chewy edges, crackly top, and ultra dark chocolate paired with sea salt for the HOLY GRAIL of brownies!!
The BEST Fudgy Brownies
In a word, these are my new favorite brownies. That’s super high praise because I just checked and I have forty different brownie recipes on my site. Forty.
I would say that these salted brownies are tied with Loaded Cream Cheese Oreo Brownies, Turtle Brownies, and a couple others that use the same brownie base those two use. I don’t want to kick anyone out that has served me super well over the years. I’m loyal like that.
But these sea salt brownies, wow. They are insanely fudgy, almost gooey even when cooled because I made sure not to overbake them in the least, and I dusted them with a generous amount of flaky sea salt which was so perfect.
Even after the chocolate + sea salt trend dies, I don’t think I will ever stop doing it because the salt just brings out the essence of the chocolate, especially when it’s so dark like in this recipe. And because salty-sweet treats have always been my number one lover.
The edges are slightly chewy, the top has a perfectly crackly crust, and really these brownies are just ten gold stars all the way. There is no fault with them.
I infinitely prefer these to the Alice Medrich cocoa powder brownies. For me, scratch brownies are best when they use melted butter and chocolate, sans cocoa powder.
My daughter has lived 11 of her 13 years on this planet with me as a food blogger says that these are the best brownies I’ve ever made. I realize they may not look super special but their taste is phenomenal.
What’s in Sea Salt Brownies?
They’re the easiest fudgy brownies from scratch ever to make and there are only 7 ingredients in the whole recipe:
- Dark Chocolate
- Sea Salt
How to Make Sea Salt Brownies
Simply melt one stick of butter and 3 ounces dark chocolate together in one bowl, add two eggs, granulated sugar, vanilla, and whisk.
Add flour, stir briefly, pour into pan, go wild with your sea salt sprinkling, bake for 25 minutes, and wait as long as you possibly can for the salted brownies to cool before indulging. Bam.
I think that almost all baked goods are best when they’re a touch underbaked, most notably brownies and cookies.
I adapted this recipe from Deb at Smitten Kitchen (who calls them My Favorite Brownies and I can see why), and although she says 25 to 30 minutes in a 350F oven, I pulled mine at exactly 25 minutes, which was perfect. 30 would have caused them to be too done and drier for my liking. Always bake until things are done in your oven irrespective of that the clock says.
What Temperature to Serve Brownies?
I am often a fan of chilled brownies and keeping them in the fridge and while I can totally see that being a great choice here in warmer or more summer months, right now room temp is totally perfect for us. I don’t need them piping hot straight from the pan but room temp just felt best.
This comes down to a matter of personal preference.
What’s the Best Chocolate for Brownies?
I used a bar of 100% pure cacao. I used this 100% cacao unsweetened baking bar from Ghiradelli. I’m sure you could also use your average more run-of-the-mill unsweetened baking chocolate like Baker’s brand. Scharfenberger is also good.
The Ghiradelli is nice because it comes as a 4-ounce bar that’s packaged as 8 squares. You need 3 ounces of chocolate for this recipe, so 6 squares. You can break them apart and don’t even need to get out a food scale or make a mess chopping chocolate. This is my kind of recipe on so many levels!
Can I Double This Recipe?
You will thank me later that this sea salt brownies recipe only makes an 8×8-inch pan because they’re so amazing and it’s tempting to seriously eat them all in very short order.
Although yes, the recipe will easily double for a 9×13-inch pan. I would estimate baking time to be almost identical, maybe a few minutes longer.
Tips for Making Salted Brownies
Salt is the perfect mate for chocolate, it just brings out the essence of the chocolate, and I am not shy when adding the sea salt on top.
I use Maldon Sea Salt Flakes. I highly recommend them over kosher salt (and just say no to table salt) when adding the finishing touches to your chocolate desserts, your roasted vegetables, or that piece of juicy summer watermelon.
You don’t have to salt these fudgy brownies but urge you to give it a try, at least on half the pan and see what you think. Pretty sure it will be love at first bite.
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The Best Fudgy Sea Salt Brownies
The Best Fudgy Sea Salt Brownies - Only 7 ingredients in these EASY, one-bowl, no-mixer brownies that are MY NEW FAVORITE BROWNIES!! Super fudgy, slightly chewy edges, crackly top, and ultra dark chocolate paired with sea salt for the HOLY GRAIL of brownies!!
- 3 ounces 100% cacao unsweetened chocolate, broken or diced into pieces
- 1/2 cup unsalted butter, diced into about 8 pieces
- 2 large eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- flaky sea salt to taste, optional but recommended
- Preheat oven to 350F, line an 8x8-inch square pan with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
- To a large microwave-safe bowl, add the diced chocolate and butter, and heat on high power to melt for 45 seconds. Stop to check and stir. Heat in 20-second bursts until chocolate can be stirred smooth. Wait momentarily before adding the eggs so you don't scramble them.
- Add the eggs, sugar, vanilla, and whisk to combine.
- Add the flour and stir until just combined, don't overmix or brownies will be tougher. The batter is very dense and thick, this is normal.
- Turn the batter out into the prepared pan, sprinkle with sea salt if desired, and bake for 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Note - The original poster indicates a baking time of 25 to 30 minutes but 30 minutes would have been too long in my oven; however, all ovens, climates, ingredients, etc. vary. Bake until brownies are done given your variables and preference for doneness.
- Allow brownies to cool in pan for at least 30 minutes before serving. Brownies may be stored at room temp or in the fridge and serve chilled. Stored covered or well wrapped, the brownies will keep for up to 5 days, or in the freezer for up to 4 months.
Adapted from Smitten Kitchen
Amount Per Serving: Calories: 270Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 82mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 3g
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I made these for the first time this afternoon and they were fabulous! Everyone that tasted them said they were the best brownies they have ever eaten. When I need a new recipe, your website is the first place I check.
Thanks for the 5 star review and glad that they were fabulous and the best brownies ever for everyone! I appreciate your praise for my site and recipes, thank you!
I made these today, perfection!
Thanks for the five star review and I’m glad they were perfection!
Hi! Love your site and recipes – especially the Apple Crumble Cheesecake bars (with Salted Caramel sauce – that one never fails to please guests!).
A quick question about this brownie recipe – I made it the other day and put the timer for 25 minutes, but when I took it out, it was pretty liquidy inside – not cooked at all. I ended up cooking it for another 15 minutes! The inside was still very moist…wondering if I overcooked it? How runny is the middle when you take it out?
Thanks for any input!
All ovens vary and for me 25 minutes is great but cook until done. If it took you 40 minutes and they were still runny, that is a very big variance and I suspect two things.
One – your oven is running cool and I would check that out to eliminate that variable
Two – you under-measured the flour and that did it and/or used extra-large or jumbo eggs. Something possibly caused the batter to be more liquid-ey than mine was.
When you remove from the oven, should be cooked through, clean toothpick test or nearly clean, and they firm up as they cool.
The eggs! They were XL and I didn’t even notice. I will definitely try them again with large eggs. 😊 They were still delicious!
Oh Averie, I just made these brownies and yes they are everything you say and more. I really like your recipes and these one bowl desserts are perfect. Your blondies are my go to when I gotta take something!! Keep healthy and thanks for a great website experience.
Thanks for the 5 star review and glad that you loved these! And that you’re a fan of the blondies, too. Thanks for the compliment on my site, too!
I love using chocolate instead of cocoa powder in brownies– the texture and fudgy factor is so good! The flakey sea salt is the perfect finish!
Hi Averie. We had a craving for brownies and voila! This satisfied it. I took your advice to try the sea salt on half of the batch and we like it better. It’s a good compliment to the deep chocolate flavor of the cacao. Thanks so much for sharing.
Thanks for the 5 star review and glad that you took my advice and like the salted side better!
Thanks for making the recipe the same day I posted it and for leaving a comment!