2 sticks unsalted butter
½ pound dark chocolate (chopped)
1 cup rye flour
¼ cup unsweetened Dutch processed cocoa powder
1 tsp baking powder
1 tsp kosher salt
4 large eggs
1 cup natural cane sugar
2 tsp vanilla extract
¼ cup strong brewed coffee
1 cup (chopped) Hazelnuts (toasted and skinned)
- Preheat oven to 350°F. Grease an 8 – 10 inch square pan and set aside.
Melt butter and chocolate chips together in medium sauce pan over low heat. In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
- In your mixer bowl, beat eggs with the sugar until thick (about 4 minutes). Mix in vanilla extract and coffee then slowly add flour mixture and mix until well combined. Fold in melted chocolate and hazelnuts.
- Add brownie batter to baking dish and bake for 45 minutes or until the top becomes cracked and shiny. Let cool completely before enjoying!