I am very much a fan of the brownie – the dense, slightly chewy kind, with a crackly top – I think I’d choose one over a slice of cake any day. So last night, when our friend, food writer Gwendolyn Richards, showed up at an event we were cooking for with a pan of her brownies with sea salt and lime, I took note. (And a brownie.) They were exquisite.
The lime zest and salt add an unexpected twist – but even just the brownies themselves are fabulous, with wee chunks of chocolate throughout – if you want to want to omit the citrus and just go the brownie route. She came across the recipe on The Kitchn – a brilliant combo on a solid foundation. Thanks to both for upping our brownie game.
- 1/2 cup + 2 tablespoons unsalted butter
- 4 ounces bittersweet chocolate, chopped coarsely
- 1 cup sugar
- 3/4 cup all purpose flour
- 1/4 cup Dutch process cocoa powder
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1 lime, juiced and zested
- zest of 1 lime
- 2 ounces unsweetened chocolate, finely chopped
- 3/4 teaspoon flaky sea salt
- Preheat oven to 325F and line an 8×8-inch baking pan with parchment paper, leaving the paper extra-long and hanging over two sides.
- In a medium saucepan, melt the butter and bittersweet chocolate over medium-low heat. Stir until smooth.
- Remove pan from the heat and add the sugar, flour, cocoa powder, eggs, vanilla and kosher salt. Mix until combined. Then add lime juice and zest, as well as the finely chopped unsweetened chocolate. Stir to combine and pour into prepared pan. Sprinkle the sea salt on the top.
- Bake for 30 to 35 minutes or until a tester comes out moist. It will not be perfectly clean, but it shouldn’t be sticky either. Allow pan to cool on a wire rack for 15 minutes before removing brownies from pan. To remove the brownies, run a knife around the sides of the pan to help release the brownies, then lift out the parchment paper. Place the brownies on the paper back on the wire rack. Cool completely and cut into 2 inch squares.