Margarita brownies

A few weeks ago, I made a batch of chilli chocolate brownies to serve after a Mexican meal. While they were tasty (it’s hard to find a brownie I don’t like), the chilli flavour didn’t feel quite right at that point in the evening.

That sparked the idea of making margarita brownies (it’s also hard to find a margarita I don’t like…)

The tequila provides a subtle bass note beneath the more familiar flavours of lime and salt. A more grown-up offering than my usual easy chocolate brownies, the girls still scoffed them happily.

I have no idea if they actually make margarita brownies in Mexico, but if they don’t, they should…;-)

Margarita brownies

• 125g (1/2 cup) unsalted butter
• 150g dark chocolate, roughly chopped
• 225g (1 cup) caster sugar
• 90g (3/4 cup) plain flour
• 30g (1/4 cup) cocoa powder
• 1/4 tsp salt
• 2 eggs, lightly beaten
• 2 tsp tequila
• 1 lime, juice and zest
• 1 tsp Maldon salt (or flaky sea salt)

1. Preheat the oven to 325°F. Line an 8×8″ (20x20cm) baking tin with baking parchment.
2. In a medium-sized pot over a low flame, melt together the butter and half the chocolate. Remove from heat.
3. Stir in the sugar, flour, cocoa powder and 1/4 tsp of salt.
4. Add the eggs, tequila, lime juice, lime zest and remaining chocolate. Stir to combine.
5. Scrape the brownie mixture into the baking tin. Scatter the surface with Maldon salt.
6. Bake for about 25 minutes (or until just firm).

Tags: chocolate, limes, tequila, vegetarian