super fudgey sea salt brownies





Pure chocolate bliss.

When you’re craving a brownie all you can think about is

that shiny crackled top,

 followed by

that slightly chewy edge,

you might even get two if you’re lucky,

but most importantly…

that blissfully fudgey center that makes a brownie, truly a brownie.

Picking up the first of your many brownies,

it feels heavier than it should.

Bits of chocolate chunks are still melting away at your fingertips

since leaving the 350 degree fahrenheit oven.

You think to yourself

as you take your very first

very tantalizing bite.




super fudgey sea salt brownies

 Servings 20


1  cup/8oz/240g butter melted and slightly cooled

30 ml vegetable oil

220 grams white sugar

200 grams of light brown sugar

4  large eggs

1  tablespoon vanilla extract

1/4  teaspoon  salt

130 grams all purpose flour

100 g good quality unsweetened cocoa powder

7  oz  200g roughly chopped chocolate or large chocolate chips

Sprinkle of fleur de sel (do not use regular salt)


Preheat oven to 375°F.

Lightly grease an 8x12-inch square baking pan line with parchment paper and set aside.

In a medium-sized bowl whisk to combine the melted butter, oil, and sugars together.

Next, add the vanilla and eggs one at a light. Beat until fully incorporated and lighter in color.

Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (Overmixing will give you tough brownies!)

Fold in 3/4 of the chocolate chunks.

Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.

Bake for 25 minutes or until the center of the brownies no longer jiggles. *Undercooking ensures a chewy brownie* 

Once you take them out of the oven. Sprinkle on the fleur de sel and then let cool completely.

Remove the cooled brownies from the pan, cut into squares, and serve!

Recipe Notes:

Original Recipe:

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