Former Vogue editor Suzanne Karotkin loves whipping up this recipe from Claire Ptak’s The Violet Bakery cookbook when she’s entertaining on the family ranch. The rye flour makes for an especially rich and gooey treat. See the full story where Suzanne served these brownies at the Wild River Ranch here.
photographed by mia baxter
- 150g unsalted butter, cut into small pieces, plus more for greasing the tin
- 300g dark chocolate (at least 60-70% cocoa solids), broken into pieces
- 50g cocoa powder
- 200g wholemeal rye flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 200g unrefined caster sugar
- 200g light brown sugar
- 200g eggs
- 1 tablespoon vanilla extract
- 1 teaspoon flaky sea salt (e.g.Maldon), for sprinkling on top
Preheat the oven to 180C/160C (fan)/gas 4. Butter a 20 x 30cm 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, whisk 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 or spatula and sprinkle with a teaspoon or so of nice big flakes of Maldon or other flaky sea salt.
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 think but smallish squares. These are best eaten on the day of baking.
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