Chocolate brownies with lemon


The combination of chocolate and lemon might seem odd, but the slight acidity of the thin lemon slices pairs beautifully with the richness of the chocolate.

Ingredients – Makes 9

100 g unsalted butter, softened

100 g brown sugar

200 g caster sugar

1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla bean paste

150 g plain flour

85 g  unsweetened cocoa powder

pinch of sea salt

3 eggs, lightly beaten

100 g dark chocolate, roughly chopped

9 very thin lemon slices


  1. Preheat the oven to 180°C. Grease a 21 cm square cake tin with butter and line with baking paper.
  2. Cream the butter, sugars and vanilla together, either using a wooden spoon or a stand mixer fitted with a paddle attachment, until pale and creamy.
  3. Sift in the flour and cocoa powder, add the salt and gently combine.
  4. Stir through the eggs and, once incorporated, fold in the chocolate.
  5. Spoon the batter into the prepared tin and arrange the lemon slices evenly over the surface. Bake for 25-30 minutes.
  6. The edges should be just coming away from the sides while the middle should still be a little soft.
  7. Allow to cool briefly in the tin, then transfer to a wire rack to cool completely.
  8. Cut into squares to serve. The brownies will keep in an airtight container for up to 3 days, but they are best eaten not too long after cooling down.



Recipe by Julia Busuttil Nashimura


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