May 12, 2010 (updated Dec 10, 2022) by Jennifer McHenry //
I love a good brownie. To me, they offer one of the best returns on a time and effort investment in the baking world. There is usually no butter to soften, no sink full of dirty bowls, no long hours to wait for them to be ready to eat. You decide you want brownies? You can be eating them in under an hour with very little mess.
With my love of brownies stated, I must say that I like trying different kinds of brownies. Those of you who have followed BoB for any length of time probably already know that. I like them with nuts or caramel or peanut butter or just about anything. When I found this recipe at Food & Wine, I had a “well, duh!” moment and stared at it in disbelief that I’d never made a salty brownie.
This particular brownie is for all of you fudgy brownie fans. They are very dense and chewy. The salt complements the dark chocolate oh-so-well. For those of you who are big believers in the salty/sweet movement, add a little extra salt to the top. Just a light sprinkle before serving them will give them a little more interest.
So, does this recipe fulfill my brownie checklist? Quick preparation? Check. Made in one bowl? Oh, yeah. Ready to eat soon? Well, not exactly. You will have to suffer through a couple of hours of waiting after they’ve come out of the oven. But, believe me, they are worth it.
Get the Recipe:
Salted Fudge Brownies
Yield16 2-inch brownies
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
These rich, dark chocolate Salted Fudge Brownies get a little extra flavor interest from a sprinkling of coarse salt. A perfect sweet and salty treat!
Ingredients
- 3/4 cup unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup + 2 tablespoons unsweetened cocoa
- 2 cups granulated sugar
- 3 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350°F. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.
- Melt the butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in the cocoa powder, sugar, eggs, vanilla, and flour. Pour into the prepared pan. Smooth the top of the batter. Sprinkle the salt over top of batter. Using a butter knife, swirl the salt into the brownie batter.
- Bake for 30-35 minutes, or until the edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.
- Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Alternately, cool completely at room temperature. Remove from the pan and the foil. Serve at room temperature.
- Brownies can be refrigerated for 3 days or frozen for a month.
Notes
Recipe slightly adapted from Food and Wine.
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Satpreet Kahlon Reply
I came here to look at one of your older recipes, and was so pleased to see something new from you! I think this brownie is the first thing I will make with my new post-finals freedom. 🙂
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jose manuel Reply
Que vuelta más espectacular. Un brownie que me copio tambien de nuevo. Tiene que estar increible. Un saludo
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Eliana Reply
I’m not a huge chocolate lover but I love salted chocolate. These look delicious.
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Joanne Reply
Isn’t waiting for butter to melt obnoxious? Seriously.
I have better things to do. Like eat these brownies. Which look seriously like heaven!
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KSM150 Reply
Those brownies look incredibly delicious!
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Ohh yum!! Each time I come on here, there’s a new addiction just waiting to happen 🙂
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Anna Reply
Hi Jennifer, I made them this morning and they are fab. I didn’t have the fancy salt, so I put half the amount of salt into the batter to keep it from being flat, and plan to buy some good sea salt later this afternoon to put on top of the baked brownies.
For my tasting, and since I don’t have the right salt yet, I just put a little Morton Kosher on top after baking. It satisfied my sweet/salty tooth, but I’m glad I left the rest of the batch “blank” and will dust them with the good stuff.
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say.la vie Reply
I’m so happy to have found your blog. I love to bake – and recently tend to blog a lot on my own ventures. In fact just made brownies yesterday. Can’t wait to try out this delicious recipe!! Thanks for sharing!
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jenna Reply
I really enjoy reading your blog and can’t wait to follow it!
I would love it if you could come check out my blog and follow 🙂
Jenna -
Tv Food and Drink Reply
You’re gonna be hard-pressed to get me off of the Max Brenner fudge brownie recipe you posted a while back, but I imagine I will break down and make these instead… or maybe as well! Oh, new possibilities have just made themselves known. Thanks for posting!
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You and your drool-inducing photos of brownies. I think you need to do a coffee table book of brownie photos!
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It seems that salted sweets are all the rage now. I made salted caramels and salted petit* fours from great recipes i found, and now i have to make salted brownies. Oh, well, I guess I will just have to get out the KitchenAid stand mixer again. Whatever will I do with all these sweets… haha… eat them
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best culinary schools Reply
I’m obsessed with brownies. The name “Salted Fudge Brownies” kind of scares me because it usually not a great combo. I’ll take your word for it though and try them myself.
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Natalie Reply
Oooh wow salted brownies these sound different but also extremely tasty, they look so moist and chewy mmm!
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Elisabet Figueras Reply
Great brownie recipe. I love it is salted !!!
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Lila Ferraro Reply
These look ridiculously good! I’m feeling heavier yet more satisfied as I’m sitting here looking at this picture. What do you know?! Motivation to move comes in the oddest forms!
Lila Ferraro -
I adore salting sweets just a touch! What a great brownies, they look SO moist!
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SHORTBREAD NYC Reply
mmm best thing ever! SWEET N SALTY mmmmmm
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dani Reply
now thats my kind of brownie 🙂
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The Food Hunter Reply
salt and chocolate all in one…sounds like a dream come true.
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teresa Reply
oh yum! i love the salt crystals, i bet that brings the flavor out even more.
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Window On The Prairie Reply
Made in one bowl? I’m there.
Suzanne -
Mary Reply
These look wonderful. I found your blog by chance and had intended only to pop in and say hello. I was, instead, lured by your earlier posts and stayed far longer than I planned. I really like your recipes and the the tone of your blog. I’ll be back as often as I can. I hope you are having a good day. Blessings…Mary
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Erin @ Making Memories Reply
These look wonderful! Chocolate and salt together can’t be beat!!!
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betty Reply
these look great :O)
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ingrid Reply
Love the salty sweet….perhaps the salt added will make a brownie lover out of me.
~ingrid -
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This food and wine recipe is my absolute favorite brownie on the planet. I make them every chance I get too, and the salted top is just divine.
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Kristi Roshau Jewelry Reply
new to your blog…but, oh my, good first impression with the salted brownies…oh yeah, will try.
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Lori @ RecipeGirl Reply
lol, I just made this recipe too! I loved the sea salt on top with the sweet taste of the fudgy brownie.
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This was such an easy recipe…and wow, such a great brownie! I actually bought fine sea salt just for these brownies and boy, did it pay off. The sea salt mixed with the fudgey, dark chocolate was absolutely heavenly.
Btw, there was no way I was waiting two hours to try one…They were in the fridge for maybe 20 minutes before I caved. 🙂
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hoover Reply
These remind me of salted chocolate that I had before. It adds an interesting savory kind of taste.
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Emma @CakeMistress Reply
Oh hello ooey gooey delicious brownie! I’m even more in love with these given their ease of preparation.
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http://www.howsweeteats.com/2010/06/09/salted-chocolate-pecan-butter/
I saw this yesterday and immediately thought of sharing this with you. Hope you take the chance to make it.
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Sugahmommy Reply
I just spent a Saturday baking up 3 versions of brownies in search of the ‘Ultimate’ brownie (www.aspoonfulofsugah.blogspot.com) and then I saw this post, AND your related posts on other brownies (the Coconut one is a must-try). I guess my search is not over yet! I do so love salted desserts. May I also suggest that not just any salt will do – fleur de sel is my salt of choice for chocolate and caramel – it has a pleasantly rounded taste unlike the jarring aftertaste of other salts.
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tasteofbeirut Reply
I totally agree with you ; brownies are the best return on investment of baking time there is; I love fudgy brownies with a nice crust. I recently made some with tahini instead of butter and they were delicious too.
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Jannett Reply
mmmmmm….salt on brownies… a must try for sure…. 🙂
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Josh Smith Reply
These brownies are so good i just made them i recommend them for you to make they are exquisite
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Found your website by way of another one. Too funny that the first thing I see is a salted brownie recipe. I was at Trader Joes the other day and saw the same thing for sale… so I had to try it. Wonderful! Now I have a recipe to use for here at home… because homemade brownies are always better than store bought! 😉
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home office desk Reply
Brownies are not my favorite dessert however the suggestion of adding caramel and nuts may have me rethink how I feel about this dessert. I believe the salt added to the brownie may give it a bitter-sweet taste. By the way great pictures.
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Lindsey Reply
These look delish!!!
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Sharon Reply
I never thought of adding salt to a brownie, but looking at your photos my mouth was watering. This is definitely a must try recipe for a cookie and brownie lover like me. Thanks for sharing it.
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Ari Reply
These remind me of the sweet and salty brownies from Baked in Brooklyn. They are salty, caramel-y deliciousness.
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Bailey's Bites Reply
I would have never thought to put salt on a brownie. I’m going to have to try this out, my brother just brought me Hawaiian Salt from Hawaii. I’m going to try brownies with that on top next time.
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Pretty. Good. Food. Reply
These look and sound delicious! Great photos!
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So I tried this recipe, my second time making brownies, the first recipe I used was a Martha Stewart one and I think I baked them too long so they were very let’s say hard as rocks, lol. I found this one to be much easier, but I used less sugar, a cup less, cause I really thought it was a lot. Anyway even though me and my son liked them and they weren’t hard this time, my husband’s complaint was that they tasted like diet brownies and that they were to crumbly! He said and I want to get your opinion on this, that sticking to the correct amount of sugar would keep it from falling apart and tasting better.
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jennifer Reply
Rose, altering baking recipes is a tricky thing. I would say your husband is right. Leaving out that much sugar was probably the reason they didn’t turn out quite right.
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I had been searching the net for a brownie recipe that included pomegranate molasses to no avail. I decided to make these brownies and include the molasses somehow. Like the previous commenter I used just one cup of sugar, added two tablespoons of pomegranate molasses, 1/4 tsp. baking soda and 1/2 tsp. baking powder. The consistency is moist with a nice crumble and the taste is sweet, sour from the molasses and slightly bitter from the chocolate. The salt adds more depth to all of the flavors.
I don’t know whether the addition of the baking soda and powder helped it stay together with the reduced amount of sugar. I did take it out of the oven after 29 mins too though,
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mandy Reply
You had me at salted…
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OLGA Reply
I love all kind of Brownies.
Regards
olga. -
MMMMMMMMMM! I used to hate the whole salty sweet combo but I have 100% grown out of that and these seem DELISH!
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Sara Reply
What a wonderful combination-I love rich chocolate and salt! If you are a fan of this combo like me (and don’t have high cholesterol) I recommend this when you need a quick fix: great baguette spread with good, salted butter and a square of outstanding chocolate. Thanks for the beautiful blog!
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The Gourmet Review Reply
These are out of this world fabulous. It looks like I will be putting aside “my” (Thomas Keller’s) brownie recipe for quite some time.
Thanks so much!
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I Just Want To Eat! Reply
These photos are great! The brownies look moist, chocolaty and…delicious!
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Is the chocolate (2 oz.) measured by weight or volume? I usually work in grams, but I don’t know how to convert that part of the recipe…
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Jennifer McHenry Reply
It’s 2 ounces by weight, which is roughly 57 grams.
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Jennifer McHenry Reply
Yay! So glad to hear it!
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Jennifer Miller Reply
These are amazing! I’ve made them several times now and haven’t regretted it once. Tonight I added M&M’s, peanut buttter and Oreos.
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Jennifer McHenry Reply
Your take on these sounds fantastic, Jennifer!
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Mang Van Reply
Thanks for sharing.
