Make the brownies according to directions and pour into an 11x7 baking pan that is lined with aluminum foil and slightly greased.Note: Make sure to follow the "fudge brownie" method and not for cake-like brownies.
Bake the brownies according to box but DO NOT overcook them.
Allow brownies to cool completely in the pan. Once the brownies are cooled, place them in the freezer for 20-30 minutes to firm them up even more.
Remove from freezer and carefully lift brownie out of pan with the foil. Place on a cutting board and cut brownies into even strips.
Once the sticks are all cut, separate the brownie pieces a bit and return to freezer for about an hour. You want the brownies as cold as possible because it will make them easier to dip without falling apart.
Right before removing brownie sticks from the freezer, melt the dark chocolate in the microwave or on a double boiler. When melting the chocolate, it's a good idea to add about 2 teaspoons of vegetable oil to thin the chocolate out a little to allow for easier dipping. You can use any type of chocolate but I chose Ghirardelli Dark Chocolate Chips.
Once the chocolate is melted, remove the brownie sticks from the freezer and get dipping. Using a fork, dip each stick completely in chocolate and set onto a parchment paper covered baking sheet.
Sprinkle with sea salt. Repeat.
Once you have covered all brownie sticks with chocolate and sprinkled with sea salt, return the tray to the freezer until the chocolate is set. Store in freezer or refrigerator until ready to serve. I find that storing them in the freezer is perfect because the inside brownie still stays soft and chewy.
Serve with a side of vanilla ice cream, whipped cream or your favorite dessert dipping sauce.