Dark Chocolate Sea Salt Brownies

Dark Chocolate Sea Salt Brownies (makes 16 squares)

Printed from Consumed: consumed-cooking.blogspot.com 


1 1/2 sticks (12 tbsp.) unsalted butter

2 oz. unsweetened chocolate, finely chopped

1/4 cup plus 2 tbsp. unsweetened dark cocoa powder (Hershey's makes this)

2 cups sugar

1 cup flour

1 tbsp. instant coffee or espresso granules

3 eggs, beaten

2 tsp. vanilla 

1 cup semisweet chocolate chunks

3/4 tsp. sea salt


Preheat the oven to 350 degrees. Lightly butter or use cooking spray on a 9-inch square metal cake pan. Line the pan with a piece of parchment (foil works too), leaving the edges hanging over the sides. Then butter/spray the top of the parchment.

In a saucepan, melt the butter with the unsweetened chocolate over low heat, stirring occasionally. When melted, set aside to cool.

In a medium bowl, whisk together the cocoa powder, sugar, flour, and instant coffee/espresso. Add the beaten eggs and vanilla to dry ingredients and mix just to combine. Then slowly mix in the chocolate/butter mixture until fully incorporated. Stir in chocolate chunks.

Pour the batter into the prepared cake pan and spread evenly with a spatula (batter will be thick). Sprinkle the sea salt evenly over the surface of the brownies, and gently swirl the salt into the batter.

Bake the brownies in the center of the oven for 35-38 minutes. You want the edges to be set and the center to be slightly fudgy and soft — when a toothpick is inserted into the center, it should come out coated with a little bit of batter. 

Let the brownies cool to room temp. and then refrigerate for at least an hour. Lift the brownies out of the pan and cut into 16 squares. Serve at room temperature.