Key Lime Brownies
6 oz. butter
1 1/2 cups granulated sugar
2 1/4 oz. cocoa powder
1/4 teaspoon salt
2 eggs, room temperature
1 teaspoon pure vanilla extract
3 1/2 oz. all-purpose flour
10 oz. graham crackers
pinch of salt
6 tablespoons packed brown sugar
8 tablespoons butter, melted
Key Lime Layer:
I used regular limes for this because of the accessibility.
4 oz. cream cheese, room temperature
zest from 10 limes
2(14oz.) cans sweetened condensed milk
2 egg yolks
1 cup lime juice
1 cup heavy cream
3/4 cup granulated sugar
1 lb. chopped chocolate
Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.
In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 10 minutes. The brownie base will not be fully cooked but slightly set. While brownies are baking prepare the graham layer. Evenly sprinkle the graham crumbs over the par cooked brownie layer. Press down slightly. Bake for another 15 minutes.
In the bowl of a food processor, pulse the crackers and sugar until crumbly. Stir in the melted butter.
Key Lime Layer:
Make lime layer while graham brownie layers bake together.
Place all the ingredients in thew bowl of a food processor and blend until combined. Pour evenly over the graham layer and return to oven and bake for about 20-25 minutes or just until sides begin to pull away from edge of pan. Remove from oven and allow to cool completely.
Heat the cream and sugar until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and stir until combined. Evenly spread over the lime layer and refrigerate until firm before cutting .