Rich, gooey and nutty Brownies from Claire Ptak’s “The Violet Bakery Cookbook”. These are at their best on the day of baking.
Ingredients
- 150 g unsalted butter cut into small pieces, plus extra for greasing
- 300 g dark chocolate ( 70 % cocoa solids) broken into pieces
- 50 g cocoa powder
- 200 g wholemeal rye flour
- 1/2 tsp baking powder
- 1 tsp salt
- 200 g unrefined caster sugar
- 200 g light-brown sugar
- 200 g eggs
- 1 tbsp vanilla extract
- 1 tsp flaky sea salt for sprinkling on top
Servings:
Instructions
- Preheat the oven to 180 C, 160 Fan, Gas 4. Butter a 20 cm by 30 cm baking tin and line with parchment paper.
- In a heatproof bowl melt together the 150g butter and the chocolate over a pan of water that has been brought to the boil and then taken off the heat. Allow the mixture to rest, stirring occasionally, as it melts.
- In another bowl whisk together the cocoa, rye flour, baking powder and salt.
- In the bowl of an electric mixer mix together the sugars, eggs and vanilla until light and fluffy. Slowly add the melted chocolate, followed by the dry ingredients.
- Mix just enough to combine, then pour into the prepared baking tin. Smooth the top with a palette knife then sprinkle with a tsp or so of big flaky sea salt flakes.
- Bake for 20-25 minutes until the brownies are set but with a slight wobble. Leave to cool completely in the tin before cutting into 12 thick but smallish squares.
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