Dark Chocolate Brownies with White Chocolate and Sea Salt


Anything dark chocolate… anything white chocolate and anything with sea salt is a recipe that you know is going to be delicious. These are so moist, so chocolatey, so delicious.

The chunks of white chocolate really help break up the rich tasting brownie, especially with the added touch of sea salt on top. It isn’t overly salty, but that hint of salt really adds to the flavour.

Brownies in general are so delicious, but when you add that pop of colour (from the white chocolate) and give it that salty and sweet flavor (with the sea salt) you really start to step up your brownie game. They look especially lovely when you cut them into nice even squares and set them out for your guests to try.

At first when I photographed these bars, I didn’t add any white chocolate drizzle on top. I was making these for my friend’s Christmas party, and right before she came to pick them up, I realized there was something missing. I decided to melt some white chocolate, put it in a plastic bag, and drizzle it all over the bars to really give them something extra. So as you will see when you view the photos down below, the last few have the drizzled white chocolate on them. They taste just as delicious with or without the white chocolate on top!

Next time you decide to make yourself some brownies, give these a try – I promise you won’t be disappointed!


Dark Chocolate Brownies with White Chocolate and Sea Salt


  • 350g butter
  • 350g 70% dark chocolate, cut into chunks
  • 6 eggs
  • 2 1/2 cups caster sugar
  • 1 2/3 cups plain flour
  • 1 cup dark Dutch cocoa powder
  • 1 cup roughly chopped white chocolate


  1. Preheat oven to 350˚F.
  2. Melt dark chocolate and butter together in the microwave at a low heat. Heat in bursts of 30 seconds, stirring in-between until smooth and melted.
  3. In a separate bowl, beat eggs with caster sugar until pale and creamy.
  4. Stir in chocolate mixture. Sift flour and cocoa into mix, and stir to combine.
  5. Mix in chopped white chocolate and pour into a 31cmx 22cm deep baking tin (or equivalent sized) lined with baking paper.
  6. Sprinkle with about 1/2 tsp flaky sea salt and bake for 40 – 45 minutes until cooked through.
  7. Let cool before you cut into squares.


Adapted from: From The Kitchen

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