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Salted Fudge Brownies

Servings: 16 brownies
Author: Jennifer Locklin


  • Salted Fudge Brownies
  • 1 1/2 sticks salted butter
  • 2 ounces unsweetened chocolate finely chopped
  • 1/4 cup plus 2 tablespoons unsweetened cocoa
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon Maldon sea salt


  • Preheat the oven to 350°.
  • Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
  • In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat.
  • Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour.
  • Pour the batter into the prepared pan and smooth the surface.
  • Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
  • Bake the fudge brownies in the center of the oven 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.
  • Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour.
  • Lift the brownies from the pan and peel off the foil.
  • Cut the brownies into 16 squares. Serve at room temperature.
  • Make Ahead
  • The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.