These chocolate brownies are rich, decadent, and perfectly complemented by the bright, tangy notes of lime, creating a flavor combination that’s both refreshing and indulgent. The deep, chocolatey goodness melts in your mouth, while the vibrant glaze adds a beautiful finish and a burst of citrus. You’ll need a baking scale and a mixer for this recipe, but once you’ve made it, it makes a big serving that will impress any party guests or make you the most popular person at a family gathering.
Tips for Making Chocolate Brownies
Baking is a science. You want to make sure the proportions of everything are correct, especially in the early stages of the recipe when you’re melting together the mascarpone, butter, and chocolate together. Don’t over-mix, either, because then the brownies develop into gluten and their texture changes. And, once you’re done, make sure you store them properly in the fridge so that they keep their fudgey texture!
Chocolate Brownies with Lime Glaze
Description
A hint of citrus makes these brownies undeniably delicious.
Ingredients
- 310 grams dark chocolate
- 210 grams butter
- 100 grams mascarpone
- 370 grams eggs (roughly 7 large)
- 595 grams sugar
- 2 oz coffee extract
- 225 grams all purpose flour
- 80 grams cocoa powder
- 20 grams salt
- Lime glaze (see below)
For the lime glaze:
- 2 limes
- Powdered sugar (amount varies based on desired sweetness and consistency)
Instructions
- Melt the butter, mascarpone, and chocolate together over a double boiler.
- Sift flour and cocoa together.
- In a mixer with a whisk attachment whip eggs, sugar and extract for 8 minutes on medium speed until light and fluffy.
- Turn the mixer down to low.
- Add butter and chocolate mixture while the mixer is turning slowly.
- Then, add the flour mixture. Mix until combined for 30 seconds to 1 minute, no longer or you can get a cake brownie by forming gluten. Be sure all the ingredients are incorporated evenly.
- Pour onto a half sheet pan that is lined with parchment and heavily sprayed with pan spray.
- Bake at 325º convection starting at about 15 minutes.
- A crust will form and will pull away from the sides. It will not pass the butter knife or tooth pick test.
- Let cool completely at room temp. Chill chocolate brownies in the fridge for 1-2 hours. Then cut to desired size.
For the lime glaze:
- Zest 2 limes, and juice them.
- Place on mixer with paddle attachment and add powdered sugar and mix until desired consistency is reached! Drizzle over chocolate brownies.
Recipe by Selina Progar
Photography by Dave Bryce
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