Salty brownies 

Hi folks!
Sugar and salt ? Do they really go together? I had my doubts when I first heard of salted caramel. Maybe it’s just a trending fad in the food world, created by genius chefs for their elite restaurants. But when every blog raved about it so much, I became curious enough to try this dubious combination of salt in sugar. So a few years back I got my hands on an entire bar of salt flavoured chocolate. An edition from Lindt. At first bite it seemed like a mistake, my programmed brain got all fuddled by this salty intruder inside a bar of chocolate. And then it somehow grew on me, each salt crystal become a welcome adventure against the familiar bittersweet taste of chocolate.

Sugar and salt ? Folks, its a match made in heaven.

Here’s a salted brownie that I tried a few weeks back. It’s fudgey and very chocolatey, with hints of salt speckled throughout. I felt the brownie recipe itself was rich and lovely. And like most brownies , it’s easy to make and ready in a jiffy.

Do try out this salty brownie, folks. Happy baking !

Salty brownies 

1 cup salted butter, cubes

1 1/4 cup natural unsweetened cocoa powder

1/2 cup flour

2 tsp instant espresso powder

4 large eggs

3/4 cup granulated sugar

3/4 packed cup dark brown sugar

Flaky sea salt, to sprinkle


1. Preheat oven to 180 C. Prepare an 8″ square pan by lining it with aluminium foil and greasing it.

2. Melt butter in a saucepan. In a large bowl, sift together cocoa powder, flour and espresso powder.

3. In a small bowl, whisk together eggs, granulated sugar and brown sugar.

4. Stir half of the egg mixture into cocoa powder, then stir in the melted butter. Then stir in the remaining egg mixture.

5. Scrape batter into prepared pan and smooth the top, and then sprinkle liberally with flaky sea salt.

6. Bake the brownies just until the centre feels almost de but not quite. They will take about 20 to 25 minutes.

7. Once done, remove from oven and let cool completely in pan. Since the salt tends to absorb into the batter while baking, you can sprinkle the top with a bit more salt before serving.

Adapted from Ovenly:sweet and salty recipes from New Yorks most creative bakery