Double Chocolate Rye Brownies with Sea Salt
Yields: 1 (9×13-inch) pan of brownies
Nonstick spray, for greasing the pan
12-ounces good quality dark chocolate, 70% cocoa solids
1 cup unsalted butter (2 sticks), cut into 1 tablespoon pieces
5 large whole eggs
1½ cups granulated sugar
½ cup dark brown sugar
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
1½ cups dark rye flour
½ cup cocoa powder (Dutched or natural)
¼ teaspoon Maldon sea salt, for sprinkling over top
Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.
Create a foil sling (for easy removal of the brownies) to fit into a 9x13x2-inch pan. Lightly spray the foil with nonstick spray.
Melt the chocolate and butter in a heatproof glass or metal bowl, set over a saucepan of simmering water, stirring slowly to combine. The simmering water should not touch the bottom of the bowl. Once melted, remove from the heat to cool.
Add the eggs, sugars, vanilla extract and salt to the bowl of a stand mixer (you can also use an electric mixer and a medium bowl) and whisk on medium-high until light and fluffy, approximately 7 minutes.
Add the flour and cocoa powder to a medium bowl. Whisk to combine. Set aside.
Slowly stream in the cooled chocolate to the whisked eggs and sugar, while whisking on low, until combined, approximately 1 to 2 minutes.
Add the dry ingredients, one spoonful at a time, to chocolatey bowl, whisking on low until combined.
Pour the brownie batter into the prepared pan. Smooth the top with a spatula. Sprinkle Maldon sea salt over top.
Bake for 22-24 minutes, until the brownies are mostly firm. (Note that a toothpick inserted in the brownies will not come out clean.)
Let brownies cool to room temperature before cutting.
Store any excess brownies in the refrigerator or freezer.