Chocolate Rye Brownies from Violet Bakery
I did reduce the sugar in these by ¼ cup each (which is reflected in the recipe). For me, this amount (1 ½ cups total sugar) was perfect, but some people might prefer them to be more or less sweet.
Servings: 12 large or 24 small brownies
Ingredients
- ⅔ cup (150 g) unsalted butter, cubed
- 10 ½ ounces (300 g) bittersweet or dark chocolate 60 to 70% cocoa, chopped
- 1 ⅓ cups (200 g) whole grain rye flour
- ½ cup (50 g) unsweetened Dutch-process cocoa powder
- ½ teaspoon (3 g) baking powder
- 1 teaspoon (5 g) fine sea salt
- 4 large eggs (200 g)
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar not packed
- 1 Tablespoon (15 mL) vanilla extract
- 1 teaspoon (5 grams) flaky sea salt for sprinkling over top
Instructions
- Heat oven to 355 degrees. Butter a 9-by-13-inch baking pan.
- In a microwave-proof bowl, melt the butter and chocolate together by nuking for 30 second intervals. Stir after every interval. This should take about 2-3 minutes total microwave time. [Alternatively, use a double boiler to melt.] Let cool.
- In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
- Beat eggs, granulated and brown sugars, and vanilla until light and fluffy, about 2 minutes with an electric mixer.
- Beat in chocolate-butter mixture until smooth.
- Beat in flour mixture until just combined.
- Pour batter into prepared pan, smoothing the top. Sprinkle lightly with flaky salt. Bake until brownies are mostly firm, with a slight wobble in the center, about 17-22 minutes.
- Let cool completely before cutting into squares.
- Serve within 1 day of baking or keep in refrigerator/freezer.