The Best Brownie Recipe For Dark Chocolate And Salt Lovers!

This recipe for chocolate brownies is seriously one of the best I’ve ever had. These brownies are both gooey and crunchy, and if you love the combination of dark chocolate and salt, these are definitely for you.

The secret in these brownies is the use of cocoa powder (and lots of it) as well as brown sugar. This gives the brownies the deep dark chocolate flavour and the crunch. The gooeyness comes from the fact that only a small amount of flour is used.

If you’re worried these brownies won’t be sweet enough, don’t fear. The salt actually helps to bring out the sweetness from the brown sugar. Hence, these brownies are ideal for those who love dark chocolate and salt combos. If you prefer the chocolate with hazelnut as a combination, check out my chocolate and hazelnut brownie recipe.

So let’s stop talking, and get into the ingredients and the method.

Dark Chocolate Brownies

Ingredients

– 145 grams unsalted butter

– 230 grams brown sugar

-80 grams unsweetened cocoa powder

– 1/4 rounded teaspoon rock salt

– 1 teaspoon vanilla extract

– 2 large cold eggs

– 60 grams all-purpose flour

Method

1. Position an oven rack in the lower third of the oven and heat to 160º C. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides.

2. Add 2 inches of water to a pan and heat up until just simmering.

3. Add butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over simmering water (make sure the bowl doesn’t touch the water). Stir this mixture occasionally until the butter has melted. Don’t worry if it looks grainy, when you add the eggs the mixture will go smooth.

4. Remove from the heat and leave to cool for about 4 to 5 minutes. Then stir in the vanilla, and then one egg at a time. Stir vigorously after adding each egg.

5. When the batter looks thick and shiny, add the flour and stir until fully blended in. Then beat vigorously with the wooden spoon or spatula for 40 to 50 strokes until the mixture pulls away from the sides of the bowl.

6. Bake until a toothpick comes out with a few moist crumbs (usually between 20 and 30 minutes). The brownies are done when the edges look dry and the middle looks slightly underbaked. Cool completely before removing from the pan.

That’s it!

If you’ve tried this recipe, comment below, and if you haven’t tried it yet, pin it for later.