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Ingredients
Method
- 200g dark chocolate (70%), chopped
- 180g unsalted butter
- 250g caster sugar
- 3 eggs
- 100g rye flour
- 30g cocoa powder
- 1 tsp vanilla extract
- 1 tsp sea salt flakes, plus extra to finish
- Heat the oven to 180C and line a 20cm square tin. Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth, then take it off the heat and let it cool for 5 minutes.
- Whisk in the sugar, then the eggs one at a time, beating well until the batter turns glossy. Fold through the rye flour, cocoa, vanilla and salt, stopping as soon as the dry flour disappears.
- Pour into the tin, smooth the top and scatter over a little extra sea salt. Bake for 25 to 28 minutes, until the edges are set and the centre still has a slight wobble. Cool completely in the tin before cutting into squares.
45 mins
Makes 16 squares
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