Lemon Brownies with Flaky Sea Salt Twist
Tangy-sweet lemon curd swirled into rich fudgy brownies with a vibrant finish of flaky sea salt. This halal-certified, alcohol-free dessert achieves a perfect texture with room-temperature butter and reserved dry ingredients for layer stability.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 16 squares 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup halal-certified butter, softened
1 2/3 cups light brown sugar
1 teaspoon pure vanilla extract
8 oz homemade lemon curd (no citrus pectin)
1/2 teaspoon flaky sea salt, plus extra for finishing
Instructions
Preheat oven to 350°F. Butter and line an 8×8-inch pan with parchment paper, extending edges for easy removal.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Reserve 1/4 cup of this mixture for later use.
In a stand mixer, beat butter, brown sugar, and vanilla extract on medium speed for 3 minutes until light and pale.
Carefully fold in the bulk of the dry ingredients until just combined, avoiding overmixing to preserve fudgy texture.
Press half the batter into the pan as the base layer, ensuring even coverage.
Using gloved hands, portion 8 oz lemon curd into mounds. Sprinkle reserved dry mixture over curd mounds to coat before gently placing them on the batter.
With a piping bag, add lattice pattern of curd using remaining dry mixture, creating visible swirled layers. Lightly dust remaining 1/4 cup dry mix over curd.
Bake for 25-30 minutes until edges are firm but center remains slightly soft. Let cool completely, then finish with flaky sea salt before slicing.
Notes
Chill pan for 10 minutes before slicing to preserve fudgy edges. Lemon curd must be heated and cooled before use to thicken. For gluten-free version, substitute 1:1 baking flour. Neutral oils like canola may substitute cocoa for espresso variation. Dredging curd mounds prevents sinking and ensures clean slicing. Cold butter creates density, so use softened butter for even texture. Overcooked curd at >160°F risks separation.
Nutrition
- Serving Size: 1 brownie square
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4.5g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://itisrecipes.com/lemon-brownies-flaky-sea-salt/