Rye and Raspberry Brownies
Author: 
Cuisine: Scandinavian
 
Ingredients
  • 250 g/ 1 cup plus 2 Tablespoons unsalted butter
  • 100 g/ 3-1/2 ounces dark/bittersweet chocolate
  • 100 g/ 3-1/2 ounces semisweet chocolate
  • 275 g/ 1-1/2 cups minus 2 Tablespoons granulated sugar
  • 3 large eggs
  • 75g/ ½ cup plus 1 Tablespoon dark rye flour
  • 50g/ ½ cup cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 teaspoon vanilla sugar or vanilla extract
  • 150g/ 5-1/2 ounces fresh raspberries
Instructions
  1. Preheat oven to 350 degrees F. (180 C.) Grease and line a baking pan 11-by-8-inch pan with parchment paper. (28-by-20 cm pan); set aside.
  2. Melt the butter with the dark and semisweet chocolate in top of a double boiler over simmering water, or can be melted in a microwave until just melted. Set aside to cool.
  3. Whisk together the granulated sugar and eggs using a large whisk in a large mixing bowl. Don't over whisk. Stir in cooled melted chocolate and butter until blended.
  4. Sift the flour, cocoa powder, baking powder, salt, and vanilla sugar into the bowl with the sugar and chocolate mixture and fold in until smooth. Stir in vanilla extract if you use it instead of vanilla sugar. Take care not to overwork the mixture. Fold in half of the raspberries and pour into prepared baking pan. Add the rest of the raspberries evenly on top and press down lightly.
  5. Bake for 25 to 30 minutes or until a skewer inserted near the side comes out clean. The middle can be a little gooey but it should not wobble when you shake the pan.
  6. Remove pan from oven and place on a wire rack to cool completely before cutting. (Note: any leftovers can be covered and chilled in the refrigerator. They are good cold too!)
Recipe by The Culinary Cellar at https://theculinarycellar.com/bronte-at-home/