Violet Bakery Brownies
"These brownies are extremely moist, so don’t overbake them; they should still be a bit wobbly in the center when you pull them from the oven. They’ll solidify as they cool."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (110.7 g)
- Calories 430.7
- Total Fat - 19.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 97.4 mg
- Sodium - 604.5 mg
- Total Carbohydrate - 62.9 g
- Dietary Fiber - 4.1 g
- Sugars - 49.3 g
- Protein - 6 g
- Calcium - 46.8 mg
- Iron - 2.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
Step 2
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.
Step 3
In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
Step 4
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.
Step 5
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.
Step 6
Serve within 1 day of baking.
Tips
No special items needed.
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