Salted Fudge Brownies


If you are a lover of all things chocolate (and who isn’t?), then you must try this recipe — decadent chocolate brownies topped with sea salt.  The sea salt makes the chocolate flavor just “pop”.

The salt is added right before you put the brownies in the oven and it melts nicely into the batter.  If you prefer instead, you can sprinkle the salt about 5 minutes before the brownies are done baking and you’ll see the actual crystals on the finished product.

I used Pink and White Himalayan sea salt crystals (hint: I found them at Trader Joe’s), which give it a nice color.   However, any coarse salt is just fine.

 Salted Fudge Brownies

  • 1 stick of unsalted butter
  • 1 1/4 cup sugar
  • 1/2 cup cocoa powder, packed down
  • 1 1/2 teaspoon espresso powder, or any type of ground coffee
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup flour
  • A couple of pinches of sea salt

Preheat the oven to 325 degrees. Grease a 8×8 cake pan.

Melt the sugar and butter in a saucepan over low heat.  Then, add the cocoa powder and espresso powder (or other coffee).

Once melted, turn the heat off and let it cool for a few minutes.  Once cooled, add the vanilla, and then the eggs, one at a time, beating until fully mixed together.

Add in the flour, whisking it until fully incorporated and the batter is smooth and shiny.

Pour the batter into the greased pan.  Evenly sprinkle the sea salt on top. 

DP note: If you prefer, you can skip the addition of the salt until about 5 minutes before the brownies are done baking.

Bake for about 25-30 minutes, or when a toothpick comes out clean when inserted into the center.  Be careful not to overbake!


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