My favorite type of brownie has a fudgy yet chewy texture with a crinkly top, and this recipe delivers just that! The addition of rye flour in the batter brings a delicate nutty taste to the brownies and pairs perfectly with bittersweet/dark chocolate. Don’t skip the flaky sea salt at the end, it adds an unexpected layer of crunchiness and balances out the sweetness of the brownie.
Recipe adapted from theboywhobakes
Ingredients
175g Bob’s Red Mill rye flour
50g natural cocoa powder
1/2 tsp salt
1/2 tsp baking powder
200g unsalted butter, diced
300g dark chocolate (65-75% cocoa solids)
125g caster sugar
200g light brown sugar
4 large eggs, cold
1 tsp vanilla extract
Directions
1. Preheat the oven to 180°C (160°C fan). Lightly grease a 9×13 inch (23x33cm) pan with butter then and line the bottom and sides with parchment paper, allowing overhangs for easier transfer in step 6.
2. In a large bowl sieve together the rye flour, cocoa, salt, and baking powder to remove lumps of cocoa. The bran from the rye flour left at the end can be added back into the dry ingredients.
3. Place the chocolate and butter in a heatproof bowl and set over a pan of simmering water. Heat the mixture while stirring occasionally until fully melted. Remove and set aside to cool.
4. Place the eggs, sugars, and vanilla into a large bowl and using an electric mixer whisk together for 5 minutes on medium speed until the eggs have increased in volume and the mixture is pale and fluffy. This whisking action helps to give the finished brownie a shiny crackly crust.
5. With the mixer still running pour in the cooled butter and chocolate mixture, whisking until fully combined. Switching to a spatula fold in the dry ingredients until everything is just combined.
5. Scrape the batter into the prepared brownie pan and spread into an even layer using an offset spatula. Sprinkle the top with Maldon flaked sea salt (optional).
6. Bake in the preheated oven for 25 minutes (do not overbake!). The finished brownies will be puffed up a little but still gooey inside. Allow to cool at room temperature for an hour before transferring to the fridge for a couple of hours to cool completely. Lift the brownies from the pan using the parchment paper overhang and use a sharp knife to cut into squares.
7. The brownies will keep for 3-4 days in a sealed container and freeze beautifully for up to a month.