From Diana's Kitchen Korner https://www.facebook.com/DianasKitchenKorner
Preheat oven to 325°F and line an 8x8-inch baking pan with parchment paper, leaving the paper extra-long and hanging over two sides.
In a medium saucepan, melt the butter and bittersweet chocolate over medium-low heat. Stir until smooth.
Remove pan from the heat and add the sugar, flour, cocoa powder, eggs, tequila, cointreau and kosher salt. Mix until combined. Then add lime juice and zest, as well as the finely chopped unsweetened chocolate. Stir to combine and pour into prepared pan. Sprinkle the sea salt on the top.
Bake for 30 to 35 minutes or until a tester comes out moist. It will not be perfectly clean, but it shouldn’t be sticky either. Allow pan to cool on a wire rack for 15 minutes before removing brownies from pan. To remove the brownies, run a knife around the sides of the pan to help release the brownies, then lift out the parchment paper. Place the brownies on the paper back on the wire rack. Cool completely and cut into squares.
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