Salted Fudge Brownies are decadent, rich chocolate brownies with an insanely fudgy texture and a perfect balance of sweet and salty.
I’m always chasing the perfect brownie. Even when I find a recipe I love, the search continues—because there’s always a chance the next batch could be even better. My Ultimate Fudgy Chocolate Brownies are a go-to, but curiosity pushes me back into the Brownie Laboratory to experiment and compare.
Good news for chocolate lovers: this recipe is a serious contender. These Salted Fudge Brownies are made for anyone who can’t get enough fudginess. Even if a brownie is slightly underdone and gooey in the center, you might still wonder, “Can it get any fudgier?” These brownies answer that question emphatically: yes.
They are intensely fudgy, dense, and loaded with chocolate flavor. A generous measure of salt in the batter helps cut through the richness, but the crowning touch is the flaked sea salt sprinkled on top. Those flakes add occasional crunch and bright pops of salty contrast that elevate every bite.
This recipe has been bookmarked for years and resurfaced in my rotation recently. It may not produce perfectly smooth, photogenic squares—the top crackles and creases—but the ultra-fudgy interior makes every imperfect-looking piece unforgettable. Once you taste them, boxed mixes will feel like a distant memory.
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Salted Fudge Brownies
Ingredients
- 6 oz unsalted butter, cubed
- 2 oz unsweetened chocolate, finely chopped
- 1.2 oz unsweetened cocoa powder (about 6 tbsp)
- 14 oz granulated sugar (about 2 cups)
- 3 large eggs
- 1 tsp vanilla extract
- 4.5 oz all-purpose flour (about 1 cup)
- 1/2 tsp fine sea salt
- 1/2 tsp large-flaked sea salt (for topping)
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with aluminum foil and spray the foil with cooking spray.
- Melt the butter and the unsweetened chocolate together, stirring occasionally, until smooth. Whisk to combine.
- Add the sugar and cocoa powder and whisk until incorporated. The mixture will look grainy at first. Add the eggs one at a time, whisking well after each addition. After all eggs are incorporated the batter should become smooth and glossy, like chocolate pudding.
- Whisk in the vanilla, then stir in the flour and fine sea salt until no dry streaks remain.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the large-flaked sea salt over the surface.
- Bake for about 35 minutes, until the edges are set but the center remains slightly soft. A toothpick inserted in the center should come out with a few moist crumbs or a thin coating of batter. Cool at room temperature in the pan for about an hour, then chill briefly until firm.
- Lift the brownies from the pan using the foil and cut into 16 squares. Just before serving, add a light sprinkle of extra flaky salt for contrast and presentation.
Recipe Notes
Measuring Tips
These recipes are developed using weight measurements, and using a kitchen scale produces the most consistent results. Cup measures are provided, but note that weight and volume are not interchangeable by a simple 8 oz = 1 cup rule—so follow the listed measurements for best accuracy.
Nutrition
Carbohydrates: 33 g |
Protein: 3 g |
Fat: 12 g |
Saturated Fat: 7 g |
Cholesterol: 54 mg |
Sodium: 87 mg |
Fiber: 2 g |
Sugar: 25 g
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