Extra Dark Brownies with Sea Salt and Lime

I have an important question for you. Are you ready for your brownie world to be rocked? “But Sarah,” you may say, “my brownie world does not need to be rocked. Brownies are already one of nature’s most perfect desserts. And when I say “nature,” I mean the Betty Crocker box mix you can get for $1.25 at Target.” And you would be right. Brownies in almost any form are pretty consistently amazing. But sometimes even a classic can be improved–or if not improved, at least expanded upon in new and different ways for a little delicious variety. That’s exactly what this stunningly flavored dessert is about. A dose of extra flaky salt on top and a deep undertone of lime elevates these beyond anything you can get in a box mix. To me, they’d be the perfect rich follow-up to a Mexican dinner.

I will tell you, though, you do have to love dark chocolate to love this recipe–these brownies are so dark they probably go around brooding. In fact, they’re probably reading Edgar Allen Poe in their basement right now. Then they’re going to turn off all the lights and watch A Clockwork Orange.* I’m just telling you. They’re dark.

*Or, in this case, A Clockwork Lime.

Extra Dark Brownies with Sea Salt and Lime
(Adapted from TheKitchn.com)


6 Tbsp. butter
4 oz. bittersweet chocolate, coarsely chopped
1 scant c. sugar
3/4 c. all-purpose flour
1/4 c. cocoa powder
2 eggs, lightly beaten
1 tsp. vanilla
1/4 tsp. kosher salt
1 lime, juiced and zested
2 oz. unsweetened chocolate, finely chopped
1/2 tsp. flaky sea salt


1. Preheat oven to 325 degrees. Line an 8×8″ glass dish with parchment paper, leaving extra paper on two sides for removal after baking. (Alternatively, spray thoroughly with cooking spray.)

2. In a medium saucepan, melt butter and bittersweet chocolate over medium-low heat. Stir until smooth.

3. Remove pan from the heat and add sugar, flour, cocoa powder, eggs, vanilla, and kosher salt, mixing until combined. Add lime juice and zest as well as the unsweetened chocolate until all chocolate is melted and the mixture is smooth. (You may need to return the pan to the stovetop, depending on how much the batter has cooled.)

4. Pour batter into the prepared pan and sprinkle sea salt evenly on top. Bake 30-35 minutes. Brownies will still be a bit gooey–don’t worry, this is what you want! Cool 15 minutes on a wire rack, then remove by lifting out parchment paper, if using. Garnish with more lime zest, if desired.

Makes 1 8×8″ pan, approximately 16 brownies.

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