This recipe is based on this recipe for Extra-Dark Brownies with Sea Salt & Lime. I modified it a bit to make it more cakey and less fudgy.
Dark Chocolate Brownies with Sea Salt & Meyer Lemon
16 2-inch square brownies
1/2 cup unsalted butter
4 ounces unsweetened chocolate, in squares
1 cup sugar
1 cup all purpose flour
1/4 cup cocoa powder
2 large eggs, lightly beaten
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 Meyer lemon, juiced and zested
1 ounce unsweetened chocolate, finely chopped
1 teaspoon flaky or coarse sea salt. Be sure it’s not too fine or it will sink into the batter.
Preheat oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving the paper extra-long and hanging over two sides.
Place a glass bowl over a pot of simmering water. Melt the chocolate and butter slowly in the bowl. Allow to cool slightly.
Sift together dry ingredients.
Beat wet ingredients together with a wire whisk. Add melted chocolate and butter.
Carefully fold dry ingredients in to wet ingredients with a wire whisk in three batches. Batter will be thick, but be careful not to over stir. Pour into baking dish, and sprinkle sea salt on top.
Bake for 30 minutes or until toothpick comes out clean. Allow to cool for a few minutes before lifting out the parchment paper and cool on a wire rack. Cut into squares.