Instructions
- Preheat oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang.
- Melt the Valrhona Dark Chocolate and Butter together using a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk together Flour, Cocoa Powder, Baking Powder, and Fleur de Sel.
- In another bowl, whisk together Sugar and Eggs until light and fluffy.
- Gradually add the melted chocolate mixture to the egg mixture, mixing until combined.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Stir in the Sicilian Lemon Juice and Lemon Zest.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with slightly moist crumbs.
- Let cool completely in the pan before lifting out using the parchment paper overhang and cutting into squares.
