Chocolate Brownies with Sea Salt


120 minutes (including cooling time)

Serves 16



200g dark chocolate

200g butter

400g white sugar

4 eggs

125g flour

1 teaspoon baking powder

1½ teaspoons Cornish Sea Salt

130g mixed nuts, grated


The sea salt cuts through the sweetness of the sugar and the chocolate resulting in an indulgent treat. There’s only one problem – one is never enough… You have been warned!

Chocolate Brownies with Sea Salt


  • Pre-heat the oven to gas mark 4/180 degrees.
  • Line the sides and base of a 20cm x 20cm baking tin (for 16 normal size brownies, larger tray for mini-brownies).
  • Melt the dark chocolate in a bowl over a pan of simmering water.
  • Whisk the butter with an electric mixer until pale and fluffy.
  • Add the sugar and whisk again.
  • Add one egg at a time and whisk in between.
  • Pour in the melted, cooled chocolate, add 1 teaspoon of Cornish Sea Salt and whisk for about 30 seconds.
  • Sieve together the flour and baking powder and fold gently into the chocolate mixture. Gently fold in the grated nuts.
  • Pour into baking tin and sprinkle evenly the remaining ½ teaspoon on Cornish Sea Salt over the top.
  • Bake for 60 min (normal size brownies) or 50 min (shallower mini-brownies), cover with foil after 30 mins.
  • Leave brownies to cool in switched off, opened oven.
  • Cut with sharp knife into squares.

Top Tip

Serve warm with a generous dollop of Rodda's Cornish Clotted Cream

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