Can I use regular salt instead of pink salt?

Yes, you can use regular salt, but the flavor won’t be the same. Table salt has a sharper, more intense taste that can overpower the chocolate. Pink Himalayan salt, on the other hand, adds a soft mineral note that enhances rather than dominates. It makes pink salt brownies taste smoother and more balanced.

What gives brownies a crackly top?

The crackly top comes from sugar. When you beat sugar into the wet ingredients, it partially dissolves and forms a thin crust during baking. That crust hardens into a shiny, crinkled layer as the brownies cool. For the best crackly top in pink salt brownies, make sure to mix sugar thoroughly with the eggs before adding dry ingredients.

Why add coffee to brownies?

Coffee intensifies the chocolate flavor without making your dessert taste like coffee. Even a small amount deepens the overall richness. In pink salt brownies, coffee highlights the cocoa and brings out subtle nutty undertones, creating a well-rounded flavor.

Can I make these gluten-free?

Absolutely. Replace regular flour with a gluten-free baking blend or almond flour. The texture will be slightly different, but the brownies will stay dense and fudgy. Pink salt brownies adapt beautifully to gluten-free baking because the salt and chocolate still deliver their signature sweet-salty punch.

Do I need to refrigerate the brownies?

Not necessarily. Pink salt brownies stay fresh at room temperature for up to four days when stored in an airtight container. If your kitchen is warm or humid, refrigerate them to prevent melting. For the best flavor, let refrigerated brownies return to room temperature before serving.

How do I keep brownies from getting dry?

Two key rules: don’t overmix and don’t overbake. Stop mixing as soon as the ingredients combine, and remove the brownies from the oven when a toothpick comes out with moist crumbs. Covering them tightly after cooling also helps retain moisture, keeping your pink salt brownies soft and chewy for days.

Can I make these brownies without eggs?

Yes. You can substitute eggs with flax eggs, made by mixing one tablespoon of ground flaxseed with three tablespoons of water per egg. Let it rest until thick before adding to the batter. This keeps the brownies moist and rich while making them completely plant-based.

What type of chocolate is best for pink salt brownies?

Dark chocolate with at least 60 percent cacao is ideal. It provides the perfect balance between sweetness and depth. When paired with pink salt, it delivers a sophisticated, slightly bitter edge that complements the sweetness without overwhelming it.

Pink Salt Brownies Recipe – The Best 5-Step Fudgy Dessert

Description

Fudgy, crackly-topped pink salt brownies with rich chocolate flavor and just the right salty bite.

Ingredients

Scale

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1½ cups granulated sugar

½ tsp baking powder

¼ tsp fine Himalayan pink salt

2 large eggs (room temperature)

½ cup olive oil (or neutral oil)

1 tsp vanilla extract

¼ cup strong brewed coffee or water

1 cup dark chocolate chunks or chips

Flaky Himalayan pink salt (for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment.

2. Whisk together flour, cocoa, sugar, baking powder, and fine pink salt.

3. In a separate bowl, beat eggs, oil, vanilla, and coffee.

4. Combine wet and dry ingredients, stirring gently. Fold in chocolate chunks.

5. Pour into pan, smooth top, and bake for 25–30 minutes.

6. Sprinkle flaky pink salt while warm. Cool completely before slicing.

Notes

Use room temperature eggs to help batter combine evenly.

Don’t overmix — this keeps your brownies fudgy.

Sift cocoa powder for the smoothest texture.

Store in an airtight container for up to 4 days.

Prep Time: 15 mins
Cook Time: 29 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 240
Sugar: 20g
Sodium: 150mg
Fat: 11.6g
Saturated Fat: 4.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 35.2g
Fiber: 2g
Protein: 3.3g
Cholesterol: 35mg