Chocolate Brownies

INGREDIENTS

170 g unsalted butter

455 g dark chocolate

280 g eggs

395 granulated sugar

2.5 g salt

130 g Black Seashore Rye

5 g vanilla

METHOD

1. Preheat the oven to 350 degrees F. Grease and flour a 9 x 9 baking pan.

2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring constantly until smooth. Keep warm.

3. In the bowl of a stand mixer fitted with whisk attachment, whip the eggs, sugar, salt, and vanilla on high speed until the mixture thickens and reaches the ribbon stage, about 8 minutes.

4. Pour the warm chocolate sauce into the egg mixture and fold to incorporate. Sift the flour directly into the batter and fold to incorporate.

5. Pour the batter into the prepared baking pan and bake until the surface cracks and a tester comes out clean, about 25 minutes.

6. Set the pan aside to cool on a wire rack for 40 minutes before slicing and removing the brownies. The brownies will keep in an airtight container at room temperature up to 10 days.