Rye Brownies

These are brownies. Fancy, delicious, bakery-style brownies. Rye flour adds a subtle and unique layer of flavor and the sea salt lends an elegant finish. Play with them a bit by switching up the chocolate... For this batch, I chose two bars of Green & Black's Maya Gold and one bar of Green & Black's 70% Dark. With a cup of espresso and a small scoop of gelato, for just a few minutes, time will stand still.

Rye Brownies
Makes: 18
Adapted From: The Violet Bakery Cookbook

2/3 cup butter, cubed
300 grams dark chocolate (60-70%), broken into pieces
200 grams rye flour (Bob's Red Mill)
50 grams cocoa powder
1 teaspoon Kosher salt
1/2 teaspoon baking powder
4 eggs
200 grams turbinado sugar (raw sugar)
200 grams light brown sugar
1 tablespoon vanilla extract
Sea salt flakes (Maldon)

Preheat oven to 350°. Butter a 13-in. x 9-in. baking pan and line bottom with parchment paper. Set aside.

   Place butter and chocolate in a heat-proof bowl. Bring some water to a boil in a saucepan (enough to leave about 1-inch of space under the bowl). Remove water from the heat and place the bowl of chocolate over pan. Let stand for a few minutes, stirring occasionally until mixture is smooth.

   In another bowl, combine flour, cocoa, salt and baking powder. In the bowl of a stand mixer, whisk the eggs, sugars, and vanilla until light and fluffy. Gradually whisk in the melted chocolate mixture. Add the dry ingredients; mix just until blended.

   Spread evenly into prepared pan. Sprinkle with some sea salt flakes. Bake for 20 minutes or just until set (should still jiggle slightly). Cool before cutting.