Rye Brownies – Janie's Mill

Ingredients

• 300 g (1 3/4 cups) dark bittersweet chocolate callets or bar (70-80% is good, but use whatever's handy!), broken into pieces
• 150 g (10.5 Tablespoons or 2/3 cup) unsalted butter, cut into small pieces, plus more for greasing the pan
• 200 g (2 cups) Janie’s Mill Rye Flour ( Light Rye Flour results in brownies that are lighter in texture, while Dark Rye Flour gives you a deeper more robust taste)
• 50 g (½ cup) dutch processed cocoa powder
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 Tablespoon espresso powder
• 200 g (1 cup) raw sugar
• 200 g (1 cup + 2 tbsps) dark brown sugar
• 4 medium eggs
• 1 Tablespoon vanilla extract
• 1 teaspoon flaky sea salt (e.g. Maldon), for sprinkling on top