Friday, January 30, 2015

Fudgy Lime Curd Brownies

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I've been dying to post this recipe! I had it all ready to post about a week ago, and I just had some editing to do. And then I got sick. And really sick. It took me a week to get back on my feet, and so, here I am! Better late than never, huh?
These brownies are phenomenal! They happened because I got this weird craving (no I'm not pregnant again!) for something with dark chocolate and lime or lemon. I don't know why and how I craved this unusual combination, but I was just determined to do something about it. I have this awesome baker friend whose opinion I like to get. When I told her what I had planned, she said "Don't do it!" Gosh. I was confused and almost didn't make these. But, I'm happy to report that for once, she was wrong. And she rarely is! 
This recipe totally, totally rocks! The base recipe for the brownies is one of my favourite cocoa brownie recipes - Alice Medrich's best cocoa brownies. For the lime element, I used my favourite homemade lime curd recipe. I'm sure this would work just as well with good quality store-bought lime or lemon curd too. Orange curd would work too, if that floats your boat. And the rest is history.

Fudgy Lime Curd Brownies
Adapted from this recipe by Alice Medrich
1 1/4 sticks or 140g of unsalted butter
1 1/4 cups or 250g of sugar
1 cup or 120g cocoa powder 
1/4 tsp salt
1 tsp vanilla
2 large eggs, cold
1/2 cup or 63g all-purpose flour
1/3 - 1/2 cup lime (or lemon) curd 

1. Preheat the oven to 180C/350F. Grease a 7" or 8" square tin and line with parchment paper covering the base and all the sides. To do this, cut out two long pieces of paper. Press one into the tin, leaving an overhang on opposite sides. Press it in well so that the paper is sticking to the base and the two opposite sides. Now do the same thing with the other paper, covering the base and the remaining sides. Again make sure you leave an overhang on the sides. I've done this with plain old aluminium foil, and it works just as well. 
2. In a heavy bottomed saucepan, melt the butter along with the sugar, cocoa powder, and salt. Stir until the butter has completely dissolved and the mixture has heated through and is feels hot when you stick your finger in the mixture. Set aside to cool until warm - about 15 minutes.
3. Stir in the vanilla and beat well to incorporate.
4. Beat in the eggs, one at a time, making sure you beat well after each addition. Spend some time on this step and beat for at least 3-4 minutes vigorously. 
5. Add the flour to this mixture and stir until you can't see flour streaks anymore. At this point. Alice Medrich recommends beating the mixture with forty vigorous strokes. So really get those arm muscles working and beat the batter at least 40 strokes. I think we may have gotten in 60-70 strokes.
6. Pour half the batter into the prepared tin. Smooth out to make sure you get the batter into the corners.
7. Dollop the lemon curd all over the surface of the batter. Gently spread the curd so it is a fairly even layer. Don't beat it in but try to keep it as a distinct layer.
8. Top the lemon curd layer with the remaining brownie batter and smooth the surface.
9. Bake in the preheated oven for for about 20-25 minutes or until a toothpick inserted into the middle comes out with gloopy lemon curd and a slight moist brownie batter. 
10. Allow to cool completely before using the overhanging paper to lift out the brownies onto your work surface. 
11. Cut into 16 (or 25) squares. 
The combination was really awesome. This base brownie recipe is one of my favorites and gives you really deep, dark and fudgy brownies. This combined with the tart, oozy lemon curd cutting through the rich chocolate was just perfect. As always, I intentionally undercooked them. So getting perfect squares was impossible. But my husband said it best when he said "If you could cut the brownies into perfect squares, I probably wouldn't like them as much!" I guess we sacrificed looks for something totally decadent! 

I think some white chocolate chips would work great in the recipe. I'm not sure about what nuts would work here. Personally, I don't like any nuts in my brownies. I feel like ruins the fudgy texture I so crave and enjoy. If you try this recipe and decide to use nuts, please let me know if it works! 

You should try this recipe. I am sure you won't regret it!

Until next time! :) 
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ruchira said...

I love love love lime and chocolate. Infact try a drizzle of chocolate sauce over lemon cheesecake the next time, it's just fantastic.
I love this recipe and have got to give it a try super soon. I wish I lived in Chennai where I could drop by easily and just eat those decadent brownies. So yum!

theharriedcook said...

Thanks so much for stopping by and taking the time to leave a comment, Ruchira! <3 Yes, I've had chocolate sauce on lemon cheesecake, now that you mention it! I just didn't remember it! I guess somehow it didn't feel as intense as this recipe. In this recipe, the chocolate is really chocolatey and the lime is really zingy and I guess that's why it felt like a totally new combination to me! Yes - I would have gladly made you a batch if only you were in chennai! We've not been able to catch up the last few times you were in the city! Next time, perhaps? Thanks again :))

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