Dark Chocolate Sea Salt Brownies
Fudgy, dense dark chocolate brownies finished with a sprinkle of flaky sea salt.
Recipe Author
Riff Kitchen@riffkitchen
Dark Chocolate Sea Salt Brownies
Fudgy, dense dark chocolate brownies finished with a sprinkle of flaky sea salt.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- plus 30 min cooling
- 35 min
- servings
- 12
- effort
- Easy
Chef's note
This recipe relies on cocoa powder rather than melted chocolate, creating a deep, intense brownie that stays moist for days.
Method
8 steps · tap one to tick it off
Tips
Let the butter mixture cool before the eggs. Whisking in the sugar cools it a little, but if the pan still feels hot, wait a few minutes so the eggs do not start to cook.
Sift the cocoa powder. Cocoa clumps, and lumps survive gentle stirring as dry pockets. Sift it with the flour so it disappears quickly.
Leave a parchment overhang. Let the paper hang over two sides, then lift the whole slab out once cool and cut clean squares on a board.
Swaps
No unsalted butter? Salted butter, and leave out the salt in the batter.
No unsweetened cocoa powder? Dutch-process cocoa, the same amount. Darker and milder.
No granulated sugar? Light brown sugar for half of it. Chewier, with a softer top.
Storage
Fridge: 3 to 4 days in a sealed container. Room temperature works too and keeps them fudgier; the fridge firms them up.
Freezer: 3 months for best quality. Wrap the cooled slab or each square tightly and thaw it in the wrapping.
Serving: Serve at room temperature. Ten seconds in the microwave softens a chilled square.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Chef's note
This recipe relies on cocoa powder rather than melted chocolate, creating a deep, intense brownie that stays moist for days.
Instructions
Follow the steps to perfection.
Tips
Let the butter mixture cool before the eggs. Whisking in the sugar cools it a little, but if the pan still feels hot, wait a few minutes so the eggs do not start to cook.
Sift the cocoa powder. Cocoa clumps, and lumps survive gentle stirring as dry pockets. Sift it with the flour so it disappears quickly.
Leave a parchment overhang. Let the paper hang over two sides, then lift the whole slab out once cool and cut clean squares on a board.
Swaps
No unsalted butter? Salted butter, and leave out the salt in the batter.
No unsweetened cocoa powder? Dutch-process cocoa, the same amount. Darker and milder.
No granulated sugar? Light brown sugar for half of it. Chewier, with a softer top.
Storage
Fridge: 3 to 4 days in a sealed container. Room temperature works too and keeps them fudgier; the fridge firms them up.
Freezer: 3 months for best quality. Wrap the cooled slab or each square tightly and thaw it in the wrapping.
Serving: Serve at room temperature. Ten seconds in the microwave softens a chilled square.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix