Rye chocolate brownies
50 minutes, plus cooling time. Serves 12
2 ⁄3 cup (1 stick plus 3 tablespoons) butter, cut into small pieces 10½ ounces (300 grams) dark chocolate (at least 60% to 70%), broken into pieces ½ cup (50 grams) cocoa powder About 2 cups (200 grams) whole-grain rye flour ½ teaspoon baking powder 1 teaspoon salt 1 cup (200 grams) unrefined sugar 1 cup plus 2 tablespoons (200 grams) light brown sugar 4 eggs 1 tablespoon vanilla extract 1 teaspoon flaky sea salt, such as Maldon
1. Heat the oven to 350 degrees. Butter a 13-inch by 9-inch baking pan and line with parchment paper.
2. In a heat-proof bowl, melt together the butter and chocolate over a pan of water that has been brought to a boil and then taken off heat. Set the mixture aside to rest, stirring occasionally as it melts.
3. In a separate bowl, whisk together the cocoa, rye flour, baking powder and salt.
4. In the bowl of a stand mixer, beat together the sugars, eggs and vanilla until light and fluffy. Slowly add the melted chocolate, followed by the dry ingredients. Mix just enough to combine, then spread into the prepared pan, smoothing the top with a spatula. Sprinkle the sea salt flakes over the batter.
5. Bake until the brownies are set but with a slight wobble, 20 to 25 minutes. Cool completely in the pan before cutting into bars. These are best eaten the day of baking. Note: Adapted from “The Violet Bakery Cookbook” by Claire Ptak.