Home Kitchen Salted Fudge Brownies

Craving rich fudgy brownies? I’ve got you!

Growing up, I did not care much for brownies. Yet now? Worth keeping them. In fact, I have 9 (nine!!) brownie recipes on SS. From cabernet swirled and sea salt caramel espresso to the dependable 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 method is that the brownies were surely fudgy. However when you taste the salt hits your tong and with the chocolate it was unbelievable.

To Make These Salted Fudge Brownies Gather:

• 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 method.
• 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 dependable 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!