These Sea Salt Brownies are rich, fudgy, and intensely chocolatey, finished with flaky sea salt that brightens every bite. The recipe starts with brown butter cooked until golden and nutty, adding a toffee-like depth to the batter. Using almond flour in place of wheat produces a denser, truffle-like crumb, while coconut sugar contributes a natural caramel note. The result is an indulgent, gooey brownie with minimal fuss.
Almond flour replaces wheat flour entirely, creating a moist, slightly denser texture. Coconut sugar balances the chocolate with subtle caramel and molasses undertones. Combined with brown butter and dark chocolate chips, these elements give the brownies layered flavor without extra effort.
What Makes These Sea Salt Brownies Different?
These brownies stand out because they use brown butter for nutty, caramelized flavor, almond flour for a fudgy, grain-free crumb, and coconut sugar for a warm, caramel-like sweetness. The flaky sea salt on top amplifies the chocolate and brown butter notes, creating a sophisticated balance of sweet and savory.
Ingredients
- 1 ¼ cups coconut sugar, or granulated sugar
- 3 eggs
- 13 tbsp unsalted butter
- 1 ¼ cups almond flour, see note
- ⅔ cup cocoa powder
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
What Each Ingredient Does
Brown butter
Browning butter concentrates flavor by evaporating water and caramelizing milk solids. Cook for about 5 to 7 minutes over medium heat and scrape the toasted brown bits from the pan into the batter—those flecks hold the richest flavor.
Almond flour
Almond flour contains no gluten and is higher in fat, producing a denser, moister crumb compared with wheat flour. The batter will be thicker than traditional brownie batter—this is normal. If you need a substitution, use ¾ cup of a 1:1 gluten-free blend or ⅓ cup all-purpose flour.
Coconut sugar
Coconut sugar provides sweetness with caramel and molasses notes that complement brown butter. Granulated sugar can be used 1:1 for a more neutral profile.
Cocoa powder, chocolate chips, and sea salt
Cocoa powder builds the deep chocolate base while chocolate chips create pockets of melted chocolate throughout the bars. A teaspoon of sea salt in the batter balances bitterness and enhances sweetness. Finish with flaky sea salt on top for bursts of texture and intensified flavor—choose a coarse, flaky salt rather than fine table salt so it remains noticeable.
How to make Sea Salt Brownies, step by step
Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
Make the brown butter: melt the butter in a skillet over medium heat, stirring occasionally for 5 to 7 minutes until it turns golden and aromatic. Remove from heat and scrape the browned milk solids into a bowl.
In a mixing bowl, combine the coconut sugar and eggs. Whisk vigorously for about 2 minutes until the mixture is lighter and slightly frothy.
Add the brown butter (including the browned bits), almond flour, cocoa powder, sea salt, and vanilla. Stir until just combined.
Fold in the dark chocolate chips. The batter will be thicker than classic brownie batter—this is expected.
Spread the batter into the prepared pan and top with additional chocolate chips if desired. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and sprinkle with flaky sea salt. Allow the brownies to cool completely before slicing to achieve the best fudgy texture.
Why Sea Salt Amplifies Chocolate Flavor
Salt suppresses bitter receptors and enhances sweet and aromatic notes, making the cocoa taste rounder and more intense. The flaky sea salt on top delivers concentrated bursts of flavor and texture, elevating the overall eating experience.
Tips for the Best Result
Scrape the brown bits from the skillet
Those dark flecks are the most flavorful part of browned butter—add them to the batter for maximum depth.
Do not overbake
Remove the brownies when a toothpick comes out with a few moist crumbs. Almond flour brownies continue to set as they cool; baking to a dry toothpick will yield dry bars.
Use flaky sea salt for the topping
Coarse flaky salt stays visible and provides a pleasant crunch. Fine salt dissolves and loses its effect.
Cool completely before slicing
These brownies are softer and more delicate when warm. Let them cool at least an hour at room temperature, or speed this up with 30 minutes at room temperature followed by 20 minutes in the refrigerator.
Flour Substitution Options
| Flour option | Amount | Notes |
|---|---|---|
| Almond flour (this recipe) | 1 ¼ cups | Grain free, densest and fudgiest result |
| 1:1 gluten free flour blend | ¾ cup | Similar texture, slightly less dense |
| All-purpose flour | ⅓ cup | Most classic brownie texture |
Storage
Room temperature: Store in an airtight container for up to 4 days. Almond flour helps keep these brownies moist longer because of its higher fat content.
Freezer: Wrap individual brownies tightly and freeze for up to 2 months. Thaw at room temperature for 30 to 45 minutes before serving.
Frequently Asked Questions
Yes. Plain melted butter works as a direct substitute. The brownies will remain rich, though browning the butter adds a noticeable nutty depth worth the extra minutes.
Almond flour absorbs and holds moisture differently than wheat flour, producing a thicker, denser batter. This texture is expected; spread it evenly in the pan and bake as directed.
Yes. White granulated sugar works 1:1, though it lacks the caramel notes of coconut sugar. Light brown sugar is another option for added molasses flavor.
Look for set edges, a slightly soft center, and a toothpick with a few moist crumbs. Almond flour brownies can look underbaked even when they are finished—pull them a little early rather than overbake.
You May Also Like
- Paleo Brownies
- Brownies with Peanut Butter Frosting
- Brownies with Salted Caramel Frosting
- Brown Butter Banana Cookies
- Almond Flour Oatmeal Cookies
If you make this Sea Salt Brownies recipe, a review is appreciated. Share photos or feedback on your preferred channels and enjoy experimenting with the variations and tips above.
Get the Recipe:
Sea Salt Brownies
Ingredients
- 1 ¼ cups coconut sugar, or granulated sugar
- 3 eggs
- 13 tbsp unsalted butter
- 1 ¼ cups almond flour, see note
- ⅔ cup cocoa powder
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line an 8-inch square pan with parchment paper.
- Brown the butter in a skillet over medium heat for 5–7 minutes, then scrape the brown bits into a bowl and set aside.
- In a mixing bowl, combine the coconut sugar and eggs; whisk vigorously for about 2 minutes until lighter and frothy.
- Add the browned butter, almond flour, cocoa powder, sea salt, and vanilla; stir until combined.
- Fold in the dark chocolate chips. The batter will be thicker than traditional brownie batter.
- Spread the batter into the prepared pan and top with extra chips if desired.
- Bake 28–32 minutes, until a toothpick comes out with a few moist crumbs.
- Remove from oven, sprinkle with flaky sea salt, and cool completely before slicing.
Notes
- Substitute 1 ¼ cups almond flour with ¾ cup 1:1 gluten-free flour or ⅓ cup all-purpose flour if desired.
- Stir the butter while browning to prevent burning and scrape the pan to collect the flavorful bits.
- Brownies should look slightly gooey when removed from the oven; they firm as they cool.
- Store in an airtight container at room temperature for up to 4 days.