These dense brownies get a salty, crunchy kick from our Madécasse Sea Salt & Nibs bar.


For a drier cake-like brownie, bake a few minutes more; for a softer, ‘fudge-y’ brownie, bake a few minutes less. Baking temperature and time are based on a conventional oven; if using a convection oven, the temperature can be decreased to 350°F/176°C.

  • Type:

  • Prep:
    30 min

  • Cook:
    15 min

  • Yield:
    One 9”x 13” pan

what you’ll need

1 cup plus 2 tablespoons (170 grams) all-purpose flour
1/4 teaspoon (1 gram) baking powder
3 bars (225 grams) Madécasse Sea Salt & Nibs
1/2 cup (170 grams) unsalted butter
1 1/2 cup (300 grams) granulated sugar
3 whole eggs
1/2 teaspoon (2 grams) Madécasse Pure Bourbon Vanilla Extract


1. Sift the flour and baking powder and reserve.
2. Combine the chocolate and butter in a large mixing bowl and melt over a double boiler (alternatively, gently melt in a microwave); allow to cool.
3. Combine the sugar, eggs, and vanilla and whip together until light and fluffy. Gently fold the egg mixture into the into the cooled chocolate mixture.
4. Fold in the sifted flour and baking powder. Transfer to a prepared baking dish [9″x13″?] and bake in an oven pre-heated to 400°F/205°C for approximately 20-25 minutes. Remove from the oven and allow to cool.

Serving suggestion: Cut into squares and dust with confectioner’s sugar.

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