Double Chocolate Sea Salt Brownie

50 min 10 servings
  • 350 g 70% dark chocolate, broken into small chunks
  • 350g Lurpak Unsalted Butter
  • 6 eggs
  • 2 ½ cups caster sugar
  • 1 teaspoon vanilla essence
  • 1 cups plain flour
  • 1 cup dark cocoa powder
  • 1 cup roughly chopped white chocolate
  • ½ teaspoon flaky sea salt
Double Chocolate Sea Salt Brownie


  1. Preheat oven to 175°. Line a 30cm x 25cm, deep cake tin with baking paper. Melt dark chocolate and unsalted butter together in a microwave on low heat. Heat in bursts of 30 seconds, stirring in-between until smooth and melted.
  2. Beat eggs and caster sugar together until pale and creamy. Stir in the chocolate mixture and vanilla essence. Sift in the flour and cocoa powder, and stir to combine.
  3. Fold in the chopped white chocolate and pour into the prepared tin. Sprinkle over the sea salt and bake for 40-45 minutes until cooked through. Cool in the tin before cutting into 5cm squares.

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