Delicious Triple Chocolate Fudge Brownies with Sea Salt
These triple chocolate fudge brownies combine cocoa powder, dark chocolate chunks, and milk chocolate chips with a sprinkle of flaky sea salt for a rich, moist, and perfectly fudgy treat with a salty crunch.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup (125g) all-purpose flour, sifted (or gluten-free flour blend for gluten-free option)
- ½ teaspoon salt, plus extra flaky sea salt for topping
- 4 ounces (115g) dark chocolate, chopped (at least 70% cocoa)
- 1 cup (175g) milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.
- Melt the butter and dark chocolate together in a microwave-safe bowl or double boiler, stirring every 20 seconds until smooth and glossy (about 5 minutes).
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thickened (2-3 minutes).
- Slowly add the melted butter-chocolate mixture to the sugar and egg mixture, stirring constantly to combine.
- Sift the cocoa powder, flour, and salt over the wet ingredients and fold gently with a rubber spatula until just combined; avoid overmixing.
- Fold in the milk chocolate chips evenly without overworking the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sprinkle flaky sea salt generously over the surface.
- Bake for 30-35 minutes, starting to check around 28 minutes. Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Let the brownies cool completely in the pan on a wire rack before slicing.
Notes
If sea salt melts too much during baking, sprinkle a little fresh flaky sea salt immediately after baking for extra crunch. For a subtle depth, add 1 tablespoon brewed coffee to the batter if it feels too thick. Room temperature eggs improve texture. Avoid overmixing to keep brownies fudgy. Use good-quality chocolate for best flavor. An 8×8 inch pan can be used but may require longer baking time.
Nutrition
- Serving Size: 1/12th of the pan
- Calories: 320
- Sugar: 28
- Fat: 18
- Carbohydrates: 38
- Protein: 4
Keywords: triple chocolate brownies, fudge brownies, sea salt brownies, easy chocolate dessert, moist brownies, chocolate fudge, homemade brownies