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Salted Dark Chocolate Brownies Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These salted dark chocolate brownies combine a rich, fudgy texture with a deep chocolate flavor enhanced by brown butter and instant espresso powder. Made with whole wheat flour and dutch-processed cocoa, they are topped with chopped dark chocolate and a sprinkle of flaky sea salt to elevate the taste. Perfectly crackled and glossy on top, these brownies are a decadent treat for any chocolate lover.

Ingredients

Chocolate and Butter Mixture

  • 3/4 cup (170g) unsalted butter
  • 6 oz 60% bittersweet chocolate, chopped
  • 1 1/2 tsp instant espresso powder

Sugar and Eggs

  • 1/2 cup (100g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract

Dry Ingredients

  • 3/4 cup (92g) Bob’s Red Mill Whole Wheat Flour
  • 1/3 cup (25g) dutch-process cocoa powder
  • 1/4 tsp salt

Chocolate Topping and Garnish

  • 4-5 oz 70-80% dark chocolate, chopped
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8x8 inch square baking dish and line it with parchment paper, making sure the paper hangs over the sides to allow for easy removal of the brownies later.
  2. Add Bittersweet Chocolate: Place the 60% bittersweet chopped chocolate into a large mixing bowl and set aside.
  3. Browning the Butter: In a saucepan over medium heat, melt the unsalted butter. Stir continuously as it moves from bubbly and loud to quiet and foamy, which takes about 8 minutes. Continue cooking until the butter turns a rich amber color and emits a nutty aroma—this is the brown butter stage.
  4. Combine Butter and Chocolate: Pour the hot browned butter, including the browned bits from the bottom of the pan, over the bittersweet chocolate. Stir thoroughly to melt and combine. Whisk in the instant espresso powder, followed by both the granulated and dark brown sugars.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, dutch-process cocoa powder, and salt. Set aside.
  6. Incorporate Eggs and Vanilla: Once the chocolate mixture has cooled slightly, add the eggs and vanilla extract. Vigorously whisk for about one minute until the batter thickens a bit.
  7. Fold in Dry Ingredients: Sift the dry ingredient mixture into the wet ingredients to avoid lumps. Gently fold with a rubber spatula until just combined.
  8. Add Chopped Dark Chocolate: When the dry ingredients are nearly incorporated, fold in about half of the chopped 70-80% dark chocolate. Be careful not to overmix; fold just until evenly distributed.
  9. Pour Batter and Top: Transfer the batter to the prepared baking dish and spread it evenly. Top with the remaining chopped dark chocolate.
  10. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chocolate on top melts into puddles and the surface is crackled and glossy.
  11. Deflate Brownies: Remove from the oven and slam the pan against a hard surface a few times. This helps deflate the brownies for a fudgy texture in the center. Place the pan on a wire cooling rack.
  12. Add Salt and Cool: Sprinkle flaky sea salt over the brownies while they are still warm. Allow them to cool completely at room temperature or chill in the fridge to speed up the process.
  13. Check for Doneness: The brownies are ready to slice when they bend slightly but feel sturdy when lifted. If they bend easily in the center, they need more cooling time.
  14. Slice: Use a large sharp knife to make swift, one-motion cuts without dragging the knife through the brownies. Wipe the knife clean between cuts for neat slices.
  15. Enjoy: Serve and enjoy these rich, salted dark chocolate brownies!

Notes

  • Brown butter carefully as it can quickly go from browned to burnt.
  • Using instant espresso powder enhances the chocolate flavor without adding a coffee taste.
  • Whole wheat flour adds a nuttier, heartier flavor compared to all-purpose flour.
  • Chilling the brownies helps achieve cleaner slices and firmer texture.
  • Adjust baking time slightly based on your oven to avoid overbaking and losing fudginess.
  • Flaky sea salt is essential for balancing the sweetness and elevating the chocolate flavors.

Find it online: https://suerecipe.com/salted-dark-chocolate-brownies-recipe/