Fudgy Dark Chocolate Sea Salt Brownies Recipe 

Rich, deeply chocolatey, and unapologetically fudgy, these dark chocolate brownies are made with 70% dark chocolate and finished with flaky sea salt.

Good brownies start with good chocolate.

It sounds obvious, but when chocolate is one of the main ingredients in a brownie, the chocolate you choose makes a noticeable difference. Instead of relying only on cocoa powder, this recipe starts with 200g of real 70% dark chocolate, melted together with butter for a rich chocolate flavor and dense, fudgy center.

We use Luji’s 70% Dark Chocolate, made with Nigerian cocoa, which brings a bold chocolate flavor without making the brownies overly sweet. A sprinkle of flaky sea salt on top balances the sweetness and makes the chocolate taste even richer.

The result? Crackly edges, a soft fudgy center, and plenty of deep dark chocolate flavor.

Ingredients

• 4 Luji’s 70% Dark Chocolate Bars (200g), chopped
• 1 cup (226g) unsalted butter
• 1 tsp vanilla extract
• 1 tsp instant espresso powder (optional)
• 1 tsp kosher salt
• 5 large eggs
• 1 cup (200g) granulated sugar
• 1 cup (200g) light brown sugar
• 1 cup (125g) all-purpose flour
• Flaky sea salt, for finishing

How to Make Fudgy Dark Chocolate Brownies

1. Prepare the pan.
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to easily lift the brownies out after cooling.

2. Melt the chocolate and butter.
Melt the chopped dark chocolate and butter together until completely smooth. Let the mixture cool slightly.

3. Add the flavorings.
Stir the vanilla, espresso powder (if using), and kosher salt into the melted chocolate mixture.

4. Whisk the eggs and sugars.
In a separate bowl, whisk together the eggs, granulated sugar, and brown sugar until thoroughly combined.

5. Add the chocolate.
Fold the melted chocolate mixture into the egg mixture until smooth and evenly incorporated.

6. Add the flour.
Gently fold in the flour just until no dry streaks remain. Avoid overmixing.

7. Finish with sea salt.
Pour the batter into your prepared pan, smooth the top, and sprinkle with flaky sea salt.

8. Bake.
Bake for 22–26 minutes. The edges should look set while the center still has a slight wobble.

9. Cool completely.
This part matters! Allow the brownies to cool completely before slicing. They’ll continue to set as they cool and develop that dense, fudgy texture.

Why 70% Dark Chocolate?

The chocolate is doing a lot of the work in this recipe, so this isn’t the place to use something you wouldn’t enjoy eating on its own.

Luji’s 70% Dark Chocolate gives the brownies a deeper, more pronounced cocoa flavor while the sugars keep the finished brownie balanced and indulgent.

Don’t have chocolate chips? You don’t need them. Chopping a chocolate bar also creates pieces of different sizes, giving you little pockets of melted chocolate throughout the brownies.

Why You’ll Love These Dark Chocolate Brownies

These are the brownies to make when you want something a little more chocolate-forward than the classic boxed brownie.

They’re rich and fudgy rather than cakey, made with real dark chocolate, easy to prepare in one 8×8-inch pan, and finished with flaky sea salt for that sweet-salty contrast.

And if you’re worried that 70% dark chocolate will make them bitter: don’t be. The combination of granulated and brown sugar balances the dark chocolate while still letting its flavor come through.

Tips for Extra-Fudgy Brownies

• Don’t overbake them. A slightly soft center when the brownies leave the oven is exactly what you want. They’ll continue cooking from the residual heat.
• Use real chocolate. Because this recipe gets so much of its flavor and texture from melted chocolate, the quality of your chocolate makes a difference.
• Don’t overmix after adding the flour. Fold only until the flour disappears.
• Let them cool before cutting. Cutting immediately is tempting, but you’ll get much cleaner slices - and a better fudgy texture - after the brownies have completely cooled.
• Don’t skip the sea salt. It isn’t just decoration. That little bit of salt balances the sweetness and brings out the chocolate flavor.

Can I Make Brownies With a Chocolate Bar Instead of Chocolate Chips?

Absolutely. In fact, for this recipe, that’s the point.

Chocolate bars melt beautifully into brownie batter and give you control over the type and percentage of chocolate you’re using. This recipe uses four 50g bars of Luji’s 70% Dark Chocolate for a total of 200g.

How Should I Store Dark Chocolate Brownies?

Once completely cooled, store the brownies in an airtight container at room temperature. For longer storage, you can also freeze individual brownies and thaw them when the chocolate craving hits.