Is it a chocolate day? Oh, yes, it is!
'We're going to teach you to make the best brownies,' Susan's mother declared. And they did.
The weather this week has been bleak as hell, you guys. I'm talking pouring rain, howling winds, sleet - you name it, we've got it. And I don't know about you, but cold, wet weather just makes me want to turn on the oven and start baking. I can't be the only one, right?
So, I think it's time to share a recipe for some amazing brownies. I made a batch last week and I think they disappeared in about a day. I barely had time to use any for the pub day photos!
Now, I'm not going to claim these are the best brownies, because your mileage may vary on that, but I can say they're everything I want in a brownie: rich, chewy, and satisfyingly indulgent. But don't take my word for it - have a go yourself!
Violet Bakery's Rye Brownies
11 tablespoons/156g unsalted butter, cut into 1/2-inch cubes, plus more for greasing the pan (or just use cooking spray)
10 1/2 ounces/300g bittersweet chocolate (60-70% cocoa), chopped
1 1/2 cups/200g whole grain rye flour (no rye flour? No worries - you can use plain flour too, if you want)
1/2 cup/50g unsweetened cocoa powder
1/2 tsp baking powder
1 tsp fine sea salt
4 large eggs
1 cup/200g granulated sugar
1 cup/200g light brown sugar
1T vanilla extract
Flaky sea salt, such as Maldon, for sprinking (optional, but it really does bring these up a notch!)
Preheat the oven to 350 degrees F/180 degrees C. Grease a 9-by-13-inch baking pan. I found it useful to line it with parchment paper, to make it easier to get the brownies out.
In a double boiler or a metal bowl set over a saucepan of simmering water, melt the butter and chocolate, stirring. Let cool.
In a separate bowl, whisk the flour, cocoa, baking powder and sea salt.
Using an electric mixer, beat the eggs, granulated and brown sugars, and vanilla until light and fluffy, about 2 minutes. Beat in the melted butter and chocolate until smooth. Beat in the flour mixture.
Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt and bake until the brownies are mostly firm, but with a slight wobble in the centre, about 25 minutes. (A tester inserted into the centre will not come out clean, just FYI - these babies are fudgy!)
Let cool completely before cutting into squares.
*Note: I cut the recipe in half and baked in an 8x8-inch pan and they came out beautifully!