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Salted Fudge Brownies are decadent, rich chocolate brownies with an insanely fudgy texture, and the perfect amount of sweet-and-salty flavor!
I am always on the hunt for the perfect brownie. Even when I have a recipe I like, the search never stops, because how can I be sure the next brownie I try isn’t going to be even BETTER? That’s the case with my Ultimate Fudgy Chocolate Brownies. They’re a wonderful all-around, go-to brownie for any occasion. But…but…how can I be sure there’s not a better brownie out there? Only one way to find out. To the Brownie Laboratory!
Great news, chocolate fans! Brownie Quest has yielded a new contender. These Salted Fudge Brownies are my gift to those of you who, like me, can never get a brownie fudgy enough. It could be half-raw and oozing in the middle, and I’ll think, “It’s pretty good…but can’t it get more fudgy?!” (Kidding about the raw part, but I assume you know what I mean.)
These babies finally answer that question: NO. They cannot possibly be more fudgy. They’re decadent and dense and loaded with chocolate flavor. The only thing that saves them from being chocolate overkill is the generous portion of salt in the batter, which cuts through the richness of the chocolate. But the real star is the flaked sea salt on top, a completely necessary component that adds the occasional crunch and pop of pure salty bliss.
I’ve actually had this recipe for years, bookmarked as an old favorite, but it got lost in the shuffle of all of the other brownies in my life. I finally took it out for another spin a few weeks ago, and fell in love all over again. It doesn’t make the most perfect squares–the top crackles and creases, making it less photogenic than its boxed mix brethren–but one bite of the ultra-fudgy interior and you will never utter the words “boxed brownies” ever again.
Brown Butter Brownies
Cosmic Brownie Mini Cakes
Salted Fudge Brownies
- 6 oz unsalted butter, cubed
- 2 oz unsweetened chocolate, finely chopped
- 1.2 oz unsweetened cocoa powder, (6 TBSP)
- 14 oz granulated sugar, (2 cups)
- 3 large eggs
- 1 tsp vanilla extract
- 4.5 oz all-purpose flour, (1 cup)
- 1/2 tsp fine sea salt
- 1/2 tsp large-flaked sea salt
- 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 with the unsweetened chocolate in the microwave, stirring occasionally, until the butter and chocolate are entirely melted. Whisk to combine.
- Add the sugar and cocoa powder and whisk until they’re incorporated. At this point the mixture will look grainy and not very appetizing. Add the eggs one at a time, being sure to whisk well after each addition. With each egg added, the mixture will get smoother and shinier, and after all 3 have been added and the batter has been well-mixed, the graininess should be gone and your brownie mixture should have the texture of chocolate pudding.
- Whisk in the vanilla extract, then stir in the flour and fine sea salt until any dry streaks disappear.
- Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the remaining large-flaked sea salt over the top of the brownies.
- Bake for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm.
- Lift the brownies from the pan and remove foil. Cut the brownies 16 squares, and just before serving, sprinkle with just a bit more salt for visual appeal.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
Yum! I love the combo of salt and chocolate! So addictive!
Like you, I think they can never be gooey enough! These look amazing!
This are the most delicious and mouth-watering brownies I have tasted, Elizabeth! I made them and they were gone in minutes.
I know exactly what you mean about fudginess – in the UK there are so many disappointing brownies, it seems we brits don’t think it’s done if it still squishes in the middle. And since my trip to Brittany – where salted caramel originated – I’ve loved the stuff…
OMG. I commend your efforts in finding the perfect brownie recipe haha! These look pretty amazing – soooo fudgy!
I love fudgy brownies too but I also love the crackly top and it’s sometimes hard to find both in one recipe. But yeah! These have both! And there’s sea salt too. Basically the best brownies ever. So glad you took the recipe on a spin again and decided to share! There can never be enough brownie recipes.
hey, just got done mixing up the batter for these and it seems awesome, but i noticed the ingredients song mention a measurement for the vanilla extract.
i didn’t put any in because i didn’t realize i was missing it… I’m sure they will still be fabulous but thought you might want to update it thanks!
i mean the batter tastes phenomenal
Thanks for letting me know! I’ve updated it now–many apologies, and I hope they turned out well for you! 🙂
No worries and they did turn out phenomenally… ate half the pan before I gave them away 🙂
Ooooo…. those brownies looks so delist!!! Could u please advise the baking time for a 8 inch square pan?
Looks delist!! Could u please advise baking time for a 8inch square pan?
Can these be made ahead and frozen ?
Hey Crystal, that should work just fine! I would suggest letting them come to room temperature before serving. I would love to hear how it goes when you give it a try!
I decided not to freeze them, but merely refrigerated them overnight.
I took them, along with my prize winning Orange cheesecake– to my surgeon’s clinic office– and everyone flipped out over both my offerings! I received 2 emails, 2 handwritten thank you from my surgeon, and nurses in person asking me- Where did you learn to bake like that ??!
I’ve been taking since 9 years old…. Now I am 55 years old… However, I am now Stage III cancer. I have no ability to Eat. The last time I tried to swallow food was March 23, 2017. Because I cannot swallow food, I am on continuous feeding pump, through my G tube.. I also cannot Taste. Why? Because 3/4 of my tongue was cut out due to the cancer ( also part of jaw bones removed, etc). My tongue was reconstructed, but there are no taste buds!!
Anyway, I love to cook and bake for others, and I get not from their enjoyment of my food!
Hey Crystal, I am thrilled to hear that the brownies were enjoyed by so many! I am sure they were absolutely delicious, as well as an award winning orange cheesecake! Wow, that sounds incredible! Thank you so much for your feedback! It definitely sounds like you have gone through a lot. I am so sorry to hear about that, that is amazing you still love to bake so much. It sounds very important to you. I am glad we can share the love of baking! You sound incredible Crystal and I wish you the best! Thank you again for sharing!
I just love brownies!! and this is amazing recipe
Hi Eraj, I am so glad to hear you like it! Thank you!!
Aahh ! looking yummmy i just loved it 🙂
Hi Ayeza, I am so glad to hear it! Thank you!
Hi there! May I know if the sugar can be replaced with erythritol? Thank you!
Great recipe, love the brownies!
Thanks Ru, I’m so glad to hear it!
how to achieve that crinkle top on the brownies, what the main technique???
Hi! The crinkly, shiny top is best achieved by adding the sugar to the butter/chocolate mixture when it is very warm (to help the sugar melt) and mixing a LOT after adding the eggs. One of the big tendencies is to stop stirring once the eggs are in, but you really need to keep stirring until the texture of the batter changes, thickens, and becomes more like a shiny chocolate pudding. If you stop before this crucial step, your brownies will still taste good, but they are more likely to look dull and not shiny/crackly. Hope this helps!