Espresso Sea Salted Double Chocolate Brownies

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4 large eggs
1 ¼  cups Salty-Savory-Sweet Dutch-Process Cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon Salty-Savory-Sweet Double Strength Madagascar Vanilla Extract
2 sticks unsalted butter
2 ¼  cups sugar
1 ½ cups All-Purpose Flour
2 cups dark chocolate - coarsely chopped


8 ounces (by weight) chopped chocolate
8 ounces half and half or heavy whipping cream


2 tablespoons Salty-Savory-Sweet Espresso Bravo Sea Salt or Cyprus Flake Sea Salt as you prefer


Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
Crack eggs into a bowl, and beat at medium speed for 30 seconds, add cocoa, salt, baking powder and vanilla and beat for 4 minutes. Meanwhile, in a medium saucepan over low heat combine the butter and sugar, and heat, stirring, until the butter is melted but not bubbling.
Add the hot butter and sugar to the egg and cocoa mixture, stirring until smooth. Add the flour and the chocolate chips, stirring until smooth. 
Pour into a greased 9" x 13" pan.
Bake for about 26 - 30 minutes, until a toothpick inserted into the center comes out clean. Do not overbake. Allow to cool completely.


Place the chocolate in a heatproof bowl. In a saucepan, bring the half and half to barely a simmer making certain not to scald. Remove from heat, and pour over the chocolate. Stir with a whisk. Be patient it takes a bit to incorporate but the mixture will become smooth. 
Once smooth, let the ganache rest for about 10 minutes before using. Pour over brownies and allow to cool before adding Espresso Bravo Sea Salt, so that it doesn’t melt the salt into the ganache. 

Cool completely in the refrigerator before slicing.

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