NFA Brownies – Bittersweet Lime and Sea Salt

Crockett’s sister lives in a little town in upstate New York. On the finger lakes. Near the Finger Lakes. Something something F/finger L/lakes. (Not having grown up there, I’m not entirely sure if they’re supposed to beĀ capitalizedĀ or if you refer to being in the area of them or the region or on them or what. They’re pointy lakes and she lives in a town that is on the coast of one of them.)

There is a teeny fabulous restaurant there called the Stonecat Cafe. When I was there, I had some amazing food (we were in town for 24 hours tops and ate both dinner and brunch there) and also bought a tank top that has their (unofficial?) slogan on the back. The slogan is ‘N.F.A’. You can find it on the website if you look.

N.F.A. You know – no fucking around.

I know. Coolest restaurant ever.

All of this has been a really long lead in to this: I really hate it when people refer to recipes as ‘not being for the faint of heart’.

Is this a terrible picture of a brownie? Yes. Is this brownie pretty damn intense? Yes.

Is it ‘not for the faint of heart’? Dude. I guess, if your heart is really really faint, then perhaps you should limit yourself to one or two of these brownies.

Be aware that with the changes I made, they’re super crumbly. They also keep amazingly well. I’m eating them as I write this on a Tuesday night, and I made them on a Thursday night. That’s five days of being not particularly well stored at room temperature, and they’re still good. They’re also serious business. The lime make them tangy, they aren’t exceptionally sweet, and the sea salt on top is …. NFA.

NFA Brownies with Sea Salt and Lime
Adapted from the Kitchn

5 ounces unsalted butter
3 ounces unsweetened chocolate, chopped coarsely
1 cup sugar
3/4 cup all purpose flour
1/4 cup cocoa powder
2 large eggs
1 teaspoon vanilla
1/4 teaspoon kosher salt (or 3/16 teaspoon table salt)
1 lime, juiced and zested
1/2 cup semisweet chocolate chips
1 teaspoon flaky sea salt

1) Preheat oven to 325 F. Generously butter an 8 x 8 inch baking pan.

2) Put the butter and the unsweetened chocolate in a small saucepan and melt over medium heat, stirring frequently.

3) Combine the sugar, flour, and cocoa in a medium bowl. Add the chocolate butter mixture and combine, then stir in the eggs, vanilla, and kosher salt. When the mixture is pretty cool (cool enough that the chips won’t melt), stir in the lime juice and zest and chips.

4) Pour into the prepared pan and sprinkle the sea salt on top. Bake for 30 to 35 minutes.

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