6 oz dark chocolate (I use minimum 70% dark chocolate)
1/2 cup whole rye flour
3 tbsp cocoa powder
3/4 tsp baking powder
1 tsp salt (if using salted butter, reduce to 1/2 tsp)
3 large eggs
1 cup cane sugar
1 cup walnuts (optional)
1 Tbsp chopped fresh rosemary
2 tsp vanilla
Directions
Break up the chocolate into pieces and place it with the butter in a heatproof bowl. Place the bowl on top of a saucepan filled with hot or very gently simmering water. Stir it a little, until melted, and then whisk in half the sugar and all the salt. Remove from the heat and allow to cool to lukewarm.
In a large mixing bowl, sift the rye flour, cocoa powder, baking powder, and chopped rosemary together.
In a medium mixing bowl, beat the eggs, remaining half of the sugar, and vanilla for a minute or so, until smooth. Once the chocolate mixture has cooled to lukewarm, pour it into the egg mixture and beat well. Add the flour mixture and fold in gently until fully combined. Now fold in the walnuts. (Be mindful not to over-mix the batter). Line an 8-inch baking pan with parchment paper (leaving an overhang so it will be easy to remove). Pour the batter into the pan and smooth the top with a spatula.
Bake the brownies for about 20 to 30 minutes in a 325F oven. Be sure to check them 5 minutes early in case they're done. You want the top of the brownies to be shiny, the center to feel a bit jiggly, and a toothpick inserted in the center should come out with a few moist crumbs on it.
Let the brownies cool in the pan before removing and slicing into squares.
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