Thanks for joining me here on my inaugural post on my NEW blog. While I should be a little ashamed (and I am a bit, to be honest) that it took me this long to get my own domain and I certainly should be (and am) irked that waiting this long meant a lot more hiccups in making ye olde switch from my WordPress version to this one, I’m just tickled that I finally broke down and did it. I own real estate! Internet real estate!
(Side note: I guess this is a good time to say that you may want to update your bookmarks.)
I’m still trying to work out some design kinks. Those classes in HTML that I took in my undergrad (read: a long time ago) haven’t really kept up with the times. But I figured it would be better to just get this thing live and try to fix as I went along rather than wait until it was perfect and have you all give up on ever seeing me post again. (Thanks to the kind person on Twitter who gently nudged me into getting things rolling again.) (Related: if anyone has a quick fix to get the blog’s tagline all on one line and to get the “What It’s All about” over to the left side of the page, I’d be totally grateful.)
And just a few weeks shy of my four-year (four year!) anniversary. Four amazing, heartwrenching, uh, fattening years. But tasty ones too. Of course, I’ll wax a little more poetic when I actually get there. After all, it’s not an anniversary without some cake. Or not in my world, at least.
So, stay tuned for that.
Today, though, I’ve got some really, really, really good brownies.
And flakes of sea salt.
Like the margarita of brownies.
But as I was getting ready for (après) ski weekend a few weeks ago, they popped back into my head. (Après) ski weekend is becoming an awesome tradition. We rent a house right at Kicking Horse, pack up lots of goodies to eat (and maybe a couple of bottles of wine, ahem) and then hang out for the weekend. The others ski and board, but the mountain is a bit advanced for me, so I just do the après part. All the hot tubbing, snacking, reading and laughing, none of the actual hurtling down a mountain. Good times!
These brownies totally delivered on all my expectations. They were darkly rich, slightly sweet with the tang of lime and kiss of sea salt.
The most unexpectedly amazing part of these were the chunks of unsweetened chocolate that you stir in before baking. After, they’re these little pockets of chocolate-y goodness and they taste as if they are dark or semi-sweet chocolate. The addition just takes these brownies over the edge.
Well, that and the lime, of course.
We didn’t manage to eat them all over the weekend. (No judgment; I had also packed some Bourbon Blondies and, of course, the Dark Chocolate Chunk Cookies. Plus, everyone brought lots of other delicious dishes for dinner and the world’s supply of chips. Did I mention it’s a very good weekend?) So I took the rest in to work where they were gobbled up.
Brownies with Sea Salt and Lime
Adapted ever so slightly from The Kitchn.
- 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.