Double Chocolate Raspberry Sea Salt Brownies


We are hours away from our trip to Alaska.


We have our North Face hoodies, our bug spray bracelets, our Merril hiking boots, our REI moisture wicking underwear, our bear repellent socks.


We also have band aids and Neosporin for when we inevitably get our asses kicked for having all of that stuff in Alaska.


To kick off our journey right, I decided to make something with sea salt. I have been watching too much Deadliest Catch.


So I made…..a brownie.




See you soon!!

Double Chocolate Raspberry Sea Salt Brownies

  • Soft butter, for greasing the pan
  • •Flour, for dusting the buttered pan
  • •4 large eggs
  • •1 cup sugar, sifted
  • •1 cup brown sugar, sifted
  • •8 ounces melted butter
  • •1¼ cups cocoa, sifted
  • •2 teaspoons vanilla extract
  • •1/2 cup flour, sifted
  • •2 packages fresh raspberries or fruit of your choice
  • 1 package of dark chocolate chips
  • ½ teaspoon of salt
  • 1 whopping tablespoon of coarse sea salt (more for finishing, to taste)
  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, raspberries and chocolate and mix to combine.
  3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.



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