Decadent Fudgy Brownies with Sea Salt and Espresso
These brownies are a rich, fudgy treat with a crackly top, made by melting chocolate and butter, then folding in eggs, sugar, and a hint of espresso. The addition of sea salt enhances the deep chocolate flavor, while their dense interior and glossy crust make for an irresistibly indulgent dessert. Perfectly balanced between gooey and firm, they offer a delightful bite every time.
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Calories: 250kcal
Servings: 9
Equipment
- 9x9-inch baking pan
- Silicone Spatula
- Double boiler or microwave-safe bowl
- Wire rack
- Measuring cups/spoons
Ingredients
- 8 oz dark chocolate preferably 70% cocoa
- 1/2 cup salted butter
- 3 large eggs fresh
- 1 cup brown sugar
- 1 teaspoon espresso powder optional but recommended
- 3/4 cup all-purpose flour
- 1/2 teaspoon sea salt plus extra for sprinkling
Instructions
- Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper to prevent sticking and for easy removal.
- In a double boiler or microwave-safe bowl, melt the dark chocolate and butter together until smooth and glossy, filling your kitchen with a rich cocoa aroma. Set aside to cool slightly.
- In a large mixing bowl, whisk the eggs and brown sugar vigorously for about 2 minutes until the mixture is frothy and slightly doubled in volume.
- Pour the slightly cooled chocolate mixture into the egg-sugar blend, folding gently with a spatula until well combined and smooth.
- Add the espresso powder and a pinch of sea salt to the batter, mixing just until the espresso dissolves and the ingredients are evenly distributed, releasing a smoky aroma.
- Sift the flour over the batter and fold in gently, just until the mixture is thick, glossy, and uniform — don’t overmix to keep the brownies tender.
- Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to settle the batter and release air bubbles.
- Bake in the oven for 20-25 minutes, until the top crackles and the edges start to pull away from the sides. The center should still jiggle slightly when nudged.
- Remove the brownies from the oven and sprinkle generously with sea salt for that perfect savory contrast. Allow them to rest in the pan for about 15 minutes to set.
- Transfer the brownies to a wire rack and let them cool completely before slicing. This helps them firm up for clean, fudgy squares.
- Once cooled, slice into squares and enjoy the dense, fudgy texture with a crackly top and a hint of salt to elevate the deep chocolate flavor.
Notes
For an extra flavor boost, add a splash of vanilla extract or a handful of chopped nuts before baking. Be careful not to overbake to keep the brownies moist and fudgy.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 140mg | Potassium: 150mg | Sugar: 20g | Calcium: 20mg | Iron: 2mg