Thursday, September 28, 2017

Zesty Lime Brownies

Some days, when I can't think of what else to bake, I break out the chocolate.  It makes everything taste better, right?  Well, perhaps not everything, but you know what I'm saying.  One thing that always makes people happy is a tray of crisp on top, fudgy beneath brownies - perfect with a cup of coffee or a glass of milk.  They go really well with wine too (like the sparkling Muscat which I discovered on holidays recently).

My basic brownie recipe is a classic, but you can customise it in so many ways : peanut & salted caramel, chocolate chunk and my new favourite, Zesty Lime Brownies.  Chocolate pairs exceptionally well with lime and these brownies prove it beyond doubt.  One word of caution, try to use organic unwaxed limes if available, but if not, scrub your limes well under very hot water to remove the layer of wax,  Wax is for candles, not for brownies - ok?  Second word of caution, melt the chocolate and butter at least 30 minutes before you want to start baking.  If the mix is too hot, you'll end up with scrambled eggs instead of brownies.  That's not nice...

Zesty Lime Brownies

170g Dark Chocolate
230g Butter
4 Eggs
375g Caster Sugar
Zest of 1 large Lime
1 tsp Vanilla Extract
60g Cocoa
60g Plain Flour

In a large glass bowl, melt the chocolate & butter together.  You can do this over a pot of simmering water (bain-marie) or in the microwave.  If you use the microwave, use a very low setting (my 900W microwave melts it perfectly in 2 x 2 minute bursts at 30%).  Allow to cool for at least 30 minutes before making the brownies.

Preheat your oven to 180c/160c fan/ Gas Mark 4 and line a 10 inch square tin with baking parchment.  If you have a special brownie pan, feel free to use it.

Whisk the eggs, sugar, lime zest and vanilla together for about 5 minutes until they're very pale yellow (the whisk attachment on your food mixer is perfect here).

Stir in the cooled chocolate & butter mix before gently folding in the cocoa & flour

Pour the mixture into your cake tin, level out with a spatula and bake for 30-35 minutes until a skewer comes out with just a trace of mixture attached.  If by any chance you haven't scoffed the spare 30g of dark chocolate, chop it up and poke it into the brownie mixture before baking for an extra treat.

Cool before cutting into squares and devouring.

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