Fudgy Brownies with Flaky Sea Salt
Fudgy Brownies with Flaky Sea Salt
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, optional
For Finishing
- 1/2 teaspoon flaky sea salt, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 2 min•🌡️ 350
- 2
In a large bowl, combine the melted unsalted butter, granulated sugar, and packed light brown sugar. Whisk vigorously for about 1-2 minutes until the mixture is smooth and glossy.
⏱️ 2 min
- 3
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
⏱️ 3 min
- 6
Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a shiny, crinkly crust.
⏱️ 30 min•🌡️ 350
- 8
Remove the brownies from the oven and immediately sprinkle generously with flaky sea salt. Let the brownies cool completely in the pan on a wire rack for at least 15 minutes before lifting them out and cutting into squares. This helps them set and prevents crumbling.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Brownies with Flaky Sea Salt
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, optional
For Finishing
- 1/2 teaspoon flaky sea salt, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 2 min•🌡️ 350 - 2
In a large bowl, combine the melted unsalted butter, granulated sugar, and packed light brown sugar. Whisk vigorously for about 1-2 minutes until the mixture is smooth and glossy.
⏱️ 2 min - 3
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
⏱️ 3 min - 6
Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a shiny, crinkly crust.
⏱️ 30 min•🌡️ 350 - 8
Remove the brownies from the oven and immediately sprinkle generously with flaky sea salt. Let the brownies cool completely in the pan on a wire rack for at least 15 minutes before lifting them out and cutting into squares. This helps them set and prevents crumbling.
⏱️ 15 min