Dark Deluxe Brownies with Sea Salt Flakes
A luxury brownie made from delectable dark chocolate and finished with the lightest of sea salt flakes. Light in texture but moist and rich in flavour. Contrast the timeless luxury of a classic dark brownie with the sharp and moreish hint of sea salt. Simply irresistible.
Servings: 16 pieces
Calories: 375kcal
Ingredients
- 280 g unsalted butter room temperature
- 200 g dark chocolate 75%
- 75 g unsweetened cocoa powder sifted
- 1 tbsp espresso powder
- 400 g granulated white sugar
- 100 g dark brown sugar
- 2 tsp vanilla extract
- 2 tsp sea salt
- 6 pcs large eggs
- 125 g all-purpose flour sifted
- sea salt flakes
Instructions
- Grease an 11" square baking tin with softened butter and line with a sheet of parchment paper. Set aside.
- Chop the dark chocolate into small pieces.
- In a heatproof mixing bowl, combine the chopped chocolate pieces, 25g of the cocoa powder and espresso powder.
- Melt the butter in a microwave for 20 seconds each time until it is just simmering hot.
- Pour the hot melted butter into the chocolate mixture and let it sit for about 3 minutes. Gently stir the mixture until it is completely smooth. Set aside.
- Combine granulated white sugar, dark brown sugar, eggs and vanilla extract in a mixing bowl (either a stand mixer with a paddle attachment or a hand mixer). Beat it at medium speed until fluffy and light, just like a pancake batter, for about 8-10 minutes.
- Switch to the low speed, pour the chocolate mixture into the fluffy egg mixture gently and continue to mix them until they are well combined.
- Sift the flour and add 50g of the cocoa powder and salt in a bowl.
- Use a rubber spatula to gently fold the flour mixture into the fluffy egg mixture.
- Preheat the oven at 180°C.
- Pour the batter into the prepared tin and smooth the top with an offset spatula. Bake it for 20 minutes or until slightly raised and puffed up on top.
- Remove the pan from the oven using oven mitts. Drop it from a height of about 12" onto a heatproof surface. Do this 2-3 times until the brownie slightly deflates. Sprinkle sparingly with some sea salt flakes (don't overdo it - you can adjust to taste over time).
- Return the brownie to the oven and continue to bake for another 10 minutes. To know when they are ready, insert a skewer into the centre of the brownies ; it should come out slightly dirty with fudge but without any wetness. Don't over-bake as brownie will continue to cook as it cools.
- Use the parchment paper to lift up the large brownie and cool it on a wire rack for 30 minutes. When cool, remove the parchment paper and cut into 16 equally sized brownies.
- Serve immediately and enjoy!
Video
Notes
- watch my video tutorial to learn the process and how I decorate it in 2 ways.
Nutrition
Serving: 16pcs | Calories: 375kcal | Carbohydrates: 7.6g | Protein: 5g | Fat: 7.9g | Saturated Fat: 12.5g | Cholesterol: 110mg | Sodium: 371mg | Potassium: 165mg | Fiber: 2.2g | Sugar: 37.7g | Vitamin D: 10mcg | Calcium: 47mg | Iron: 2mg