Sea Salt Fudge Brownies Recipe with Gooey Chocolate Center

Salted Fudge Brownies are intensely fudgy chocolate brownies with a perfect balance of sweet and salty — rich, dense, and deeply chocolatey.

I’m always chasing the ideal brownie. Even when I find one I love — like my Ultimate Fudgy Chocolate Brownies — curiosity pushes me to keep experimenting. So into the kitchen I go, testing textures and ratios until something special appears. That’s how these Salted Fudge Brownies were born.

If you crave brownies that are ultra-fudgy — practically pudding-like in the center — these are for you. They deliver a dense, decadent chocolate experience, with enough salt in the batter to sharpen the flavor and prevent things from being cloying. The crowning touch is the flaked sea salt scattered on top, which gives each bite surprising little bursts of salty crunch.

I first bookmarked this recipe years ago and recently revisited it — and fell for it all over again. These brownies won’t cut into perfect, even squares: their tops crack and crease, giving them a homemade, rustic look. But the inside is what matters — gooey, rich, and intensely chocolatey — and a single bite will convince you that homemade brownies beat box mixes every time.

These brownies are an excellent choice when you want something impressive but not fussy — perfect for sharing, gifting, or keeping on hand for chocolate emergencies. The salt contrasts the rich chocolate and highlights the flavors beautifully, so don’t skip it.

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Salted Fudge Brownies

Author Elizabeth LaBau

Decadent, fudgy chocolate brownies with a sweet-and-salty finish.

Prep15 mins

Cook35 mins

Total35 mins

Yields16 servings

Ingredients

• 6 oz unsalted butter, cubed
• 2 oz unsweetened chocolate, finely chopped
• 1.2 oz (6 tbsp) unsweetened cocoa powder
• 14 oz (2 cups) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 4.5 oz (1 cup) all-purpose flour
• 1/2 tsp fine sea salt
• 1/2 tsp large-flaked sea salt, plus more for sprinkling

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 unsweetened chocolate together in the microwave, stirring occasionally, until fully melted. Whisk to combine.
• Add the sugar and cocoa powder and whisk until incorporated. The mixture may look grainy at first. Add the eggs one at a time, whisking well after each addition; the batter will become smoother and shinier and resemble chocolate pudding.
• Stir in the vanilla, then fold in the flour and fine sea salt until no dry streaks remain.
• Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the large-flaked sea salt over the surface.
• Bake about 35 minutes, until the edges are set but the center remains slightly soft; a toothpick inserted into the center should come out with a few moist crumbs or a little batter. Cool the pan at room temperature for about an hour, then refrigerate until the brownies are firm.
• Lift the brownies from the pan using the foil, remove the foil, and cut into 16 squares. Just before serving, sprinkle a touch more flaked sea salt for contrast and presentation.

Recipe Notes

Adapted from a recipe by Kate Krader in Food & Wine Magazine.

Measuring Tips

This recipe is developed using weight measurements; for best results use a kitchen scale. Cup measurements are provided, but note that weight and volume do not always match exactly.

Nutrition

Calories: 236 kcal |
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