This shouldn't work, but it does! The sharpness of the lime pickle cuts through the bitter sweet dark chocolate.


  • 275g bitter-sweet dark chocolate, cut into small pieces

  • 225g unsalted butter

  • 5 eggs

  • 400g caster sugar

  • 1 tsp vanilla essence

  • ½ tsp salt

  • 200g plain flour

  • Lime pickle

  • Vanilla cream, to serve


  • 1.

    Preheat the oven to 150 degrees Celsius. In a large bowl over a Bain Marie, melt the chocolate, and butter. Then remove from heat, whisk in the sugar, vanilla and salt. Then beat in the eggs a little at a time and fold in the flour. Half-fill the individual buttered moulds (5cm x 3cm deep), then add a spoon of lime pickle and fill up the rest of the mould with the brownie mix. Cook for 20-25 minutes at 150 degrees Celsius until still moist in the centre. Place the brownie into the centre of the plate and serve with vanilla cream on top.

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