This is another favourite recipe from The Violet Bakery Cookbook by Claire Ptak.
I find Claire's recipes easy to make and always come out as expected and these are no exception. If you love chocolate then these brownies are for you.
MAKES
12
INGREDIENTS
150g unsalted butter, cut into small pieces, plus more for greasing the tin
300g dark chocolate (at least 60-70 per cent cocoa solids), broken into pieces
50g cocoa powder
200g wholemeal rye flour
½ tsp baking powder
1 tsp salt
200g unrefined caster sugar
200g light brown sugar
200g eggs (about 3 large ones)
1 tbsp vanilla extract
1 tsp flaky sea salt, for sprinkling on top
METHOD
Preheat the oven to 180C/Gas 4. Butter a 20 x 30cm baking tin and line with parchment paper.
In a heatproof bowl, melt together the butter and the chocolate over a pan of water that has been brought to the boil and then taken off the heat. Allow the mixture to rest, stirring occasionally as it melts.
In another bowl, whisk together the cocoa, rye flour, baking powder and salt.
In the bowl of an electric mixer, whisk 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 pour into the prepared baking tin.
Smooth the top with a palette knife or spatula and sprinkle with a teaspoon or so of nice big flakes of sea salt.
Bake for 20-25 minutes, until the brownies are set but with a slight wobble. Leave to cool completely in the tin before cutting into 12 thick, but smallish, squares. These are best eaten on the day of baking.