Violet Bakery Brownies
Created by BusyMiz on December 11, 2015
- Servings: 12
- Prep Time: 15m
- Cook Time: 25m
- Recipe #22092
Ingredients
- 11 tablespoons butter (cut into 1/2-inch cubes, more for greasing pan)
- 10 1/2 ounces bittersweet chocolate (chopped, 60 to 70 percent cocoa)
- 1 1/2 cups rye flour (whole grain rye flour)
- 1/2 cup unsweetened cocoa powder (Dutch-process)
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon flaky sea salt (such as Maldon, for sprinkling on top)
How to Make
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Step 1: Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
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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.
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Step 3: In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
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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.
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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.
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Step 6: Serve within 1 day of baking.
Nutritional Facts
- 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