Ingredients
The following ingredients have 12 Servings
- 11 tablespoons/156 grams unsalted butter, cut into 1/2-inch cubes, more for greasing pan
- 10 1/2 ounces/300 grams bittersweet chocolate (60 to 70 percent cocoa), chopped
- 1 1/2 cups/200 grams whole grain rye flour
- 1/2 cup/50 grams unsweetened Dutch-process cocoa powder
- 1/2 teaspoon/3 grams baking powder
- 1 teaspoon/5 grams fine sea salt
- 4 large eggs
- 1 cup/200 grams granulated sugar
- 1 cup/200 grams light brown sugar
- 1 tablespoon/15 milliliters vanilla extract
- 1 teaspoon/5 grams flaky sea salt, such as Maldon, for sprinkling on top
Instruction
- Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
- Using a double boiler, or in a metal bowl set over a saucepan containing an inch of simmering water (do not let bottom of bowl touch the water), melt the butter and chocolate, stirring with a heatproof rubber spatula. Let cool.
- In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
- Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until light and fluffy, about 2 minutes. Beat in melted chocolate mixture until smooth. Beat in flour mixture.
- Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt and bake until brownies are mostly firm, but with a very slight wobble in the center, about 25 minutes. (Note that a tester inserted in the center will not come out clean.) Let cool completely before cutting into squares. Serve within 1 day of baking.
