Recipe: Fudgy Sea Salt Double Chocolate Brownies
These brownies are next-level. Fudgy, gooey, and nothing like those dry, cakey ones you can buy at the supermarket. They hit the spot warm, stay amazing cold, and are just as good on their own as they are with a little cream on the side. We’re obsessed with a sea salt sprinkle - it cuts through the richness in the best way. They’re super simple to whip up and never fail to impress!
Like most of our baking recipes, this one starts with brown butter. Trust us - don’t skip it. It adds this deep, toasty flavour that takes everything next-level. Just a few extra minutes, and it makes all the difference.
Ingredients - Makes 16 Small Squares
170g Unsalted Butter
100g Light Brown Sugar
100g Granulated Sugar
3 Eggs
90g Wholemeal Flour
25g Cocoa Powder
1 Tsp Instant Coffee
1 Tsp Maldon Sea Salt + Extra To Sprinkle
170g 55% Dark Chocolate Melted
200g 75% Dark Chocolate Chopped
Method
1. Preheat your oven to 175°C.
2. Start by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat.
3. Once your butter is browned, add the coffee and stir until it has completely dissolved in the hot butter.
4. Melt the 55% chocolate, then add it to the butter and coffee mixture. Stir until smooth, then set aside to cool slightly.
5. In a separate bowl, combine the eggs and sugars. Using an electric whisk, beat the mixture for about 5 minutes until it reaches a milkshake-like consistency.
6. Gently stir the slightly cooled chocolate mixture into the whipped eggs and sugar using a spoon.
7. Sift in the flour, salt, and cocoa powder, then fold through until just combined.
8. Fold in two-thirds of the roughly chopped 75% chocolate.
9. Pour the batter into a lined square baking tray and sprinkle the remaining chocolate evenly over the top.
10. Bake in the preheated oven for 20 minutes.
11. Remove from the oven and sprinkle with sea salt - don’t worry if they seem slightly underbaked and wobbly. Let them cool and set; they’ll turn deliciously fudgy and gooey as they rest. We do like to rest overnight but if you want to speed up the process pop them in the fridge for a few hours. Enjoy!
