VIOLET BAKERY’S RYE BROWNIES

Ingredients:

2/3 cup unsalted butter, cubed

10 1/2 oz. bittersweet or dark chocolate (60-70%), chopped

1 1/3 cups whole grain rye flour

1/2 cup unsweetened Dutch-processed cocoa powder

1/2 tsp baking powder

1 tsp fine sea salt

4 eggs

3/4 cup granulated sugar

3/4 cup light brown sugar, not packed

1 Tbsp vanilla

1 tsp flaky sea salt for sprinkling over the top

Directions:

Heat oven to 350 degrees. Butter a 9 by 13 inch baking pan.

Use a double boiler to melt the chocolate and butter, over a pot of simmering water. Stir occasionally, and let cool once completely melted.

In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.

Beat the 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.

Slowly incorporate flour mixture until just combined.

Pour the 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.