Salted Dark Chocolate Brownies
Total Time
45 minutes + 2 hours cooling
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(17)
Ingredients
16 brownies
- 3/4 cup (170g) unsalted butter
- 6 oz 60% bittersweet chocolate, chopped
- 1 1/2 tsp instant espresso*
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 3/4 cup (92g) Bob’s Red Mill Whole Wheat Flour*
- 1/3 cup (25g) dutch-process cocoa powder
- 1/4 tsp salt
- 4–5 oz 70-80% dark chocolate*, chopped
- Flaky sea salt, for sprinkling
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Preparation
Chef’s notes
ESPRESSO POWDER – This helps add depth to these brownies, so I highly recommend keeping it in! You can leave it out if you don’t have access to it, or adjust the amount to your preference (1 tsp is mild and 3 tsp is pretty strong).
GLUTEN FREE FLOUR– I have not tested it, but gluten free baking flour acts very similar to whole wheat flour. For a gluten free version, try swapping Bob’s Red Mill Whole Wheat Flour with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Make sure you gently spoon and level the flour, or weigh the flour for accuracy. Gluten free flour tends to be more dense than whole wheat flour, so it’s easy to use too much when measuring by volume (aka cups).
DARK CHOCOLATE – While you can find bittersweet baking chocolate in the baking aisle of your grocery store, different strengths of dark chocolate are often found in the candy aisle. Grab the bittersweet chocolate from the baking aisle, and the more intense dark chocolate from the candy aisle.