Brownies with Celtic Salt
These ultra-fudgy brownies are laced with vanilla and dusted with a sprinkling of crunchy salt. The salt enhances the sweetness of the brownies and brings out subtle nuances in the chocolate. Fudgy middle, crackly, salted top – brownie perfection.
If you haven’t tried salted brownies, you’re missing out. As mentioned above, salt works with the chocolate by balancing flavors and bringing out the sweetness and essence of the cocoa. I used coarse Celtic sea salt but you can also use coarse Himalayan pink salt, or Maldon sea salt flakes.
I used a brownie mix to save time! And I’m not ashamed! I used Bob’s Red Mill Fudgy Brownie Baking Mix because I love how deep the chocolate flavor is. The brownies bake up perfectly fudgy every time. I tweaked the recipe a bit – I used the recommended 2 eggs and 1/2 cup vegetable oil, but I used milk instead of water, and added 1 teaspoon pure vanilla extract.
What pan should you use for brownies? Any 8-inch square pan will do. If you’re using metal pans, note that they cook faster than glass pans. The timing below is for metal pans.
For extra fudgy brownies, make sure you don’t overcook them. Perfectly cooked brownies should be fudge-like in the middle, and boast a crackly top. When testing for doneness, stop baking as soon as the wooden pick comes out clean or with little moist bits clinging to it. The brownies may seem undercooked, but they will set up as they cool.
It may be hard to wait, but let your brownies cool before slicing! As mentioned above, brownies often seem gooey when they first come out of the oven, but they set up as they cool. Let your brownies cool (in the pan on a wire rack) for a minimum of 30 to 45 minutes before cutting.
How should you store your brownies? Transfer your brownies to an airtight container and store them at room temperature for up to 3 days, or in the refrigerator for up to 7 days, or in the freezer for up to 3 months! It’s always great to have frozen brownies on hand!
These are the best brownies you will ever make! Whether you choose to use a packaged brownie mix or my homemade brownies, you will adore this combination of chocolate and salt!
If you don’t want to use a boxed brownie mix, try my Ultimate Brownie recipe!
Brownies with Celtic Salt
Ingredients
- Brownie mix of choice, I used Bob’s Red Mill Fudgy Brownie Baking Mix
- Coarse Celtic salt, or coarse Himalayan pink salt, or Maldon sea salt flakes
Ingredients Needed for Brownie Mix
- 2 eggs
- 1/2 cup vegetable oil
Instructions
- Prepare the brownies according to the package directions. I highly suggest you replace any water with milk and add 1 teaspoon vanilla extract! Start checking for doneness at the earliest suggested cooking time.
- As soon as the brownies come out of the oven to cool, sprinkle the top with Celtic salt, or coarse/flaked salt of choice.
- Cool completely in the pan, on a wire rack, before cutting into 12 squares.