Dark Chocolate Brownies with Sea Salt and Lime
Although most of the country is still coping with massive quantities of snow, here in California spring has definitely arrived. So much so that I’ve started incorporating traditionally spring/summer flavors into my cooking. Say, lime.
Dark chocolate brownies are pretty decadent all on their own, but I was hosting a little shindig and wanted to go the extra mile. So I checked out my go-to-for-a-party-menu blog, The Kitchn, and fell in love with this recipe. The version that follows has only minor changes- one because I don’t own an 8×8 pan (although every time I make brownies I really wish I did) and one because I forgot to add the coco powder the original recipe recommends. The brownies turned out a little thinner, but I prefer that, and still had plenty of chocolate flavor.
Whether you are still battling snow drifts or enjoying the onset of spring, these brownies will bring a hint of Caribbean summer to your day.
- 1 stick + 2 tbsp unsalted butter
- 6 oz bittersweet and/or unsweetened baking chocolate
- 1 cup sugar
- 3/4 cup flour
- 2 large eggs
- 1/4 tsp table salt
- 1 lime
- 1 tbsp coarse grain sea salt
- 1 teaspoon vanilla
Preheat the oven to 325 and grease the inside of a 9×13 baking dish with cooking spray or butter.
Finely chop the baking chocolate.
Add the butter and 4 oz of the chocolate to a medium saucepan over low heat and stir until chocolate is melted and the mixture is smooth.
In a small bowl, whisk the eggs. Add the eggs, sugar, vanilla, and table salt to the saucepan, stir to combine. Zest and juice the lime, setting the zest aside. Add the lime juice and remaining baking chocolate, stir until incorporated, and then pour the batter into the baking dish.
Bake for 30 minutes, testing after 20. When a toothpick inserted into the brownies comes out clean, place the dish on a flat surface.
Sprinkle the surface with coarse grain sea salt, patting down slightly to push the crystals into the upper layer of the brownie. Let cool 10 minutes, then sprinkle with lime zest. Let sit another 20 minutes to cool completely, then cut and serve.