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These Salted Fudge Brownies are rich, decadent and deliciously chocolaty. Finished with a sprinkle of flaky sea salt adds delicious texture and flavor, sending these brownies over the top! Yields 9 to 16 brownies depending on how you cut them.
Craving rich fudgy brownies? I’ve got you!
Growing up, I did not care much for brownies. Yet now? I love them. In fact, I have 9 (nine!!) brownie recipes on SS. From cabernet swirled and sea salt caramel espresso to the best frosted brownies and even a spicy chocolate truffle brownie. I’m not sure if it was the fudge in the title or the large flakes of sea salt that adorned the brownies.
My overall opinion of this recipe is that the brownies were definitely fudgy. However when you taste the salt hits your tong and with the chocolate it was unbelievable.
To Make These Salted Fudge Brownies You Will Need:
- unsalted butter – Adds moisture, richness and flavor.
- unsweetened chocolate – I use Ghirardelli Premium 100% cacao (not sponsored).
- unsweetened cocoa powder – Using unsweetened cocoa powder allows you to control the sweetness in the recipe.
- granulated sugar (white) – For sweetening and flavor.
- eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
- flaky salt – I use Maldon (not sponsored)
Preheat your oven to 350°F (or 180°C).
Then, line an 8 x 8 aluminum pan with parchment and then spray with a nonstick spray (I use a spray that contains flour).
Combine Dry Ingredients:
In a bowl, measure and add 1 cup unbleached all-purpose flour and 6 tablespoons unsweetened cocoa powder.
Whisk to combine and set off to the side.
Prepare the Wet Ingredients:
In a medium sauce pan, add 2 ounces of (chopped) unsweetened chocolate with the 3/4 cup (1½ sticks) of unsalted butter. Heat on the low, stirring often until melted.
Once melted, remove off the heat.
Next, measure and add in 2 cups granulated white sugar.
Measure and add in 1½ teaspoons pure vanilla extract.
Use a rubber spatula to mix until combined.
Then add in the 3 large eggs, one egg at a time, whisking after each one.
The mixture should be thick and glossy.
Add in the flour/cocoa mixture and stir until incorporate.
I wish you could smell this!
Transfer the batter to the prepared baking pan. Using the spatula, spread evenly. Then sprinkle with 1/2 teaspoon of flaky sea salt evenly over top.
Using a butter knife, swirl the salt into the batter.
Bake on the middle rack of your preheated oven for 35 to 40 minutes – for me and my oven, 4o minutes yielded the best results. But a good rule to follow is that the brownies are done when you insert a cake tester (toothpick) and it comes back with a trace of the batter on it.
Once baked, remove and let cool for 30 minutes. Using the parchment, carefully lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling.
Once the brownies have cooled, cut into squares and sprinkle with more flaky salt!
Let me tell you, these brownies are something else! The rich, chocolaty flavor and fudge-y texture with the salt is *chef’s kiss*.
How To Store Brownies:
Store the brownies in an air-tight container at room temperature for 5 to 6 days. Or wrap tightly in plastic wrap and then foil, and freeze for up to 1 month.
Enjoy! And if you give this Salted Fudge Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 9 servings
Salted Fudge Brownies
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 3/4 cup unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 2 cups granulated sugar
- 1½ teaspoons pure vanilla extract
- 3 large eggs
- 1/2 teaspoon flaked sea salt, plus more for sprinkling
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Preheat oven to 350°F (or 180℃).
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Line a 8×8 metal pan with parchment paper, draping the foil over the edges. I like to use binder clips to secure the parchment. Then spray with nonstick baking spray.
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In a bowl, add the flour and cocoa powder, whisking to combine.
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In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Once melted, remove from the heat and add in the sugar and vanilla, stirring to combined. Next, add one egg at a time, stirring after each one.
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Pour the batter in the prepared pan and spread evenly.
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Sprinkle with flaky salt evenly over batter. Using a butter knife, swirl the salt into the batter. Bake in the center of the oven for about 35 to 40 minutes, or until the edges are set and a toothpick comes back with only a trace of the batter once inserted into the middle.
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Once baked, remove and let cool for 30 minutes. Using the parchment, lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling. Cut into squares, sprinkle with more flaky salt (if desired) and serve.
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See blog post for storage instructions.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1brownie, Calories: 422kcal, Carbohydrates: 59g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 158mg, Potassium: 147mg, Fiber: 3g, Sugar: 45g, Vitamin A: 563IU, Calcium: 27mg, Iron: 3mg
This recipe was adapted from Food & Wine Magazine’s 2010 “Our Best New Classics” issue and was originally posted on December 10th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
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Laurie McNamara
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