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Decadent Triple Chocolate Fudge Brownies with Sea Salt

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Ultra-fudgy, deeply chocolatey brownies with a perfect balance of sweetness and a hint of sea salt. Simple to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (110 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 ounces (170 g) bittersweet or semisweet chocolate, chopped or chips
  • ½ cup (90 g) semi-sweet chocolate chunks or chips
  • About 1 teaspoon flaky sea salt, for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
  2. In a double boiler or microwave-safe bowl, gently melt the 6 ounces of chopped bittersweet chocolate with the melted butter. Stir every 20 seconds if microwaving to keep it smooth. Set aside to cool slightly, about 5 minutes.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until pale and slightly thickened, about 2 minutes.
  4. Slowly pour the cooled chocolate-butter mixture into the sugar-egg mix, whisking gently until fully incorporated. Stir in the vanilla extract.
  5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  6. Using a rubber spatula, gently fold the flour mixture into the wet ingredients in three additions. Stop as soon as there are no visible streaks to avoid overmixing.
  7. Fold in the ½ cup of semi-sweet chocolate chunks.
  8. Transfer the batter to the prepared pan, smoothing the top with your spatula.
  9. Bake on the middle rack for 30-35 minutes. The edges should be set and the center slightly underbaked but not wet. A toothpick inserted may come out with a few moist crumbs.
  10. Let the brownies cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and sprinkle flaky sea salt evenly on top.
  11. Slice into 12 squares using a sharp knife, wiping it clean between cuts. Serve at room temperature or slightly warmed.

Notes

Do not overmix the batter to keep brownies fudgy. Use quality chocolate for best flavor. Let brownies cool fully before slicing to avoid crumbling. Sprinkle sea salt after baking for best texture and flavor. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil instead of butter and dairy-free chocolate.

Nutrition

Keywords: brownies, triple chocolate, fudge brownies, sea salt, chocolate dessert, easy brownies, homemade brownies

Find it online: https://jodierecipes.com/decadent-triple-chocolate-fudge-brownies-with-sea-salt-recipe-for-perfect-homemade-treats/