Salted Lime & Ginger Brownies

Isn’t it funny how certain episodes can make instances in time stretch for eternity? Like when you misjudge the capacity of your mouth vs the size of your Brownie…. then someone asks you a deep and meaningful question and eons pass as you chew, make weird up and down gestures with your hand, which then cycle round and round as if they are going to help the mastication process. When you finally do swallow said brownie, it is again too high a ratio of brownie vs oesophagus and you spend the rest of the day nurturing a fermenting chocolate cube in your gullet……


Would I forsake a huge chunk of brownie to forgo this embarrassment? Never!

Ingredients:


185g Unsalted Butter, cut into cubes

185g 70% Cocoa Chocolate, cut into chunks

3 Large Eggs

225g Caster Sugar

50g Molasses Sugar/ Dark Brown Muscovado

85g Plain Flour

50g Cocoa Powder

1 tbsp Ground Ginger

2 Limes, zest

½ tsp fine Himalayan Salt

100g Cacao Nibs

Sea Salt Flakes to sprinkle


Method:


1. Preheat oven 160C. grease and line an 8x8” brownie tin with baking paper.

2. Melt the butter and chocolate together, either in bursts in the microwave, or in a heatproof bowl over a pan of barely simmering water.

3. Meanwhile add the eggs and both sugars to the bowl of a stand mixer. Whisk, just below high for 5-6 minutes or until pale, fluffy and tripled in volume.

4. Allow the chocolate butter mixture to cool as you are doing this.

5. Add the flour, fine salt, cocoa and ginger to a bowl and whisk to combine. Add the lime zest and whisk again.

6. When your eggs and sugar are whipped, add the chocolate butter mixture and carefully fold in with a spatula, using a figure of eight motion, trying not to knock out any air. Once incorporated, add the flour mixture and do the same.

7. Once homogenous, add the cacao nibs and carefully fold through.

8. Pour the batter into the prepared tin and sprinkle with salt flakes. Bake 20-25 minutes or until the very centre has a slight wobble.

9. Allow to cool then chill overnight before cutting into squares.

10. If you really can’t wait, an hour in the freezer will make a huge difference to the integrity of your squares…. which really matters when they are festering in your gullet……