I’ve always been a big fan of chocolate brownies. They’re my favourite dessert in any restaurant and my favourite sweet treat with a tea or coffee. In fact, they’re just one of my favourite things to eat, period. I’ve tried a lot of different types of brownies in my 24 years of existence, from regular chocolate brownies all the way to chilli infused ones. Ones with fruit, ones with nuts, low fat versions, gluten free versions, spongy ones, gooey ones, and every other one in between, but one I hadn’t come across was a dark chocolate and lime one…
Now I’m not saying that I’m the first person to create such a recipe. I’m not. Trust me I know. I checked on Google shortly after I had come up with what I thought was a genius, marvellous creation that could have gotten me rich. You can imagine my disappointment when I realised I wasn’t the first to have had this amazing brainwave, but more to the point my excitement that there was in fact a brownie out there that I HAD NOT yet tried! Straight away I got over the fact I was not yet going to become a millionaire, and got to work on making my own dark chocolate and lime brownies. Here, we have the result of my creation, and I have to say… They’re pretty damn good!
The key to a good brownie, and some will disagree with this, is gooeyness. Now I’m well aware this is not YET a word. I say YET because I firmly believe that it should be one, and one day will be one in the English dictionary with the description reading, ‘Chocolate Brownies’. If there is one type of brownie I am not a fan of, it is a spongy, cake-like textured one. Gooeyness is the key to a perfect brownie. If it’s not gooey, it’s not a brownie.
Get baking and send your photos in to firstname.lastname@example.org. Enjoy!
200g dark chocolate (70% cocoa)
200g unsalted butter
4 large eggs
50g cocoa powder
250g golden caster sugar
75g plain flour
Juice of 2 limes and the zest of 1
Popping candy for serving
Preheat oven to gas mark 4/180C or 160C for fan assisted ovens, and line a 23cm x 23cm baking tin with baking paper. Set to one side.
Place a large heatproof bowl over a pan of simmering water and gently melt the dark chocolate and butter together. Once melted, remove from the heat and set to one side allowing to cool slightly.
Meanwhile in a separate large bowl mix together the golden caster sugar, plain flour and cocoa. Pour in the melted chocolate and butter and mix together gently.
Beat in the eggs one by one until everything is well combined and then add in the lime juice and zest and mix through.
Pour the mixture into tray and bake for around 18-20 minutes. Test with a skewer to make sure they are ready. The skewer shouldn’t come out clean but should definitely not have any raw mixture on it. If it does then pop it back into the oven for another few minutes.
Once they are cooked, remove from the oven and leave them to cool down completely before cutting into them.
Cut into 12 squares and serve with a generous sprinkling of popping candy… just for fun!
*Store any leftovers in an air-tight container for freshness.