- 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 (made with the Lee Household Flour Mill), 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 these healthy chocolate brownies!