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Test Kitchen Approved

Fudgy Brownies

Recipe By Sarah Zwickel


9 servings

Prep Time

10 Minutes

Cooking Time

40 Minutes

Recipe By Sarah Zwickel

Chewy, chocolatey, and easy—what more could you ask for?

Serving Suggestions

Frost with chocolate or peanut butter frosting for an even more delicious brownie.

Recipe Notes

*For some variations on this recipe, you can substitute all or some of the Dutch Cocoa for Mayan Cocoa for spicy brownies. Substitute all or some of the sugar for Black Onyx Chocolate Sugar for extra-chocolaty brownies.


1/2 cup (1 stick) unsalted butter, cut into pieces

6 oz. bittersweet or semisweet chocolate, finely chopped

1 cup granulated sugar*

3 large eggs

1 cup all-purpose flour

1 cup pecans or walnuts, toasted and coarsely chopped (optional)

Savory Spice ingredients in this recipe

  • Dutch Cocoa Powder

    Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow all arou...

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  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Preheat oven to 350 degrees. Line an 8x8 inch square pan with parchment paper. Melt butter in a medium saucepan over medium heat. Turn heat to low and add chocolate pieces. Stir constantly until melted. Remove from heat and whisk in Dutch Cocoa Powder until smooth. Mix in sugar, Pure Madagascar Vanilla Extract, and eggs, one at a time. Stir in flour, Mayan Sea Salt, and nuts (if using). Scrape batter into prepared pan and bake for 35 to 40 min., or until a toothpick inserted into the middle comes out clean. Cool completely before cutting and serving.