Ingredients
- 1 stick + 2 T Unsalted Butter (5 oz)
- 5 oz Bittersweet Chocolate (use a high-quality chocolate such as Valhrona, Callebaut or Ghiradelli)
- Zest of 1 Lime
- 1/2 oz Fresh Lime Juice (strained)
- 1 c Granulated Sugar
- 1/3 c Light Brown Sugar
- 3 Eggs – lightly whisked in a small bowl and set aside
- 2 t Vanilla Extract
- 2/3 c + 1/4 c All-Purpose Flour
- ½ t Kosher Salt
- 1 T Cocoa Powder – measured, then sifted
- ½ t Course Sea Salt (Baleine brand is a good option)
Preparation
Step 1
Preheat oven to 350 degrees.
Grease all sides of an 8” square pan with softened (not melted) butter and set aside.
In a medium-sized bowl, whisk together flour, kosher salt and cocoa powder. Set aside.
Create a double boiler for more even heating: place a metal mixing bowl on top of a pot of simmering water. In the bowl, melt butter and chocolate. Once the chocolate is about halfway melted, give a quick stir and add the lime zest and juice (strained) to butter and chocolate mixture. Stir to incorporate. Once the mixture is completely melted, remove the bowl from heat. Add both sugars and mix by hand to combine. Add eggs and vanilla and mix by hand to combine. Add flour mixture and mix just until incorporated.
Pour into prepared pan. For finishing, top brownies with coarse sea salt.
Bake for about 40-45 minutes until brownie has puffed and edges are firm. Let cool completely in the pan before cutting. Don’t worry if there are a few cracks on top of the brownies, this is not unusual.