Chocolate Rye Brownies with Cashew Swirl

Składniki

CASHEW SWIRL:

6 tablespoons (85 ml) water

3 tablespoons sugar

½ cup (120 g) cashew butter

BROWNIE BATTER:

6 tablespoons (85 g) unsalted butter, cut into 6 pieces, plus more for the baking dish

3 cups (500 g) dark chocolate chips (preferably 70% cacao)

2¼ cups (450 g) sugar

4 large eggs, at room temperature

1½ teaspoons pure vanilla extract

⅓ cup (80 g) cashew butter

1 cup (120 g) dark, medium, or light rye flour

¼ cup plus 2 tablespoons (30 g) unsweetened cocoa powder, sifted if lumpy

2 teaspoons kosher salt

¾ teaspoon (3 g) baking powder

1 cup (120 g) roasted cashews

1 teaspoon flaky sea salt

Wskazówki

Heat the oven to 350°F (175°C).

MAKE THE CASHEW SWIRL: Heat the water and sugar in a small saucepan and stir until the sugar dissolves. Stir in the cashew butter and whisk until smooth. Set aside.

MAKE THE BROWNIE BATTER: With a little butter, grease a 9 × 13-inch (23 x 33 cm) baking dish and line with parchment, leaving a few inches overhanging on two sides (to make lifting out the brownies easy). Melt the chocolate and butter in a double boiler and hold over low heat to keep warm. (You can make a double boiler by simmering a couple of inches of water in a saucepan and setting a stainless-steel bowl over the pan; be sure the water isn't actually touching the bottom of the bowl.)

Meanwhile, in a stand mixer fitted with the whisk, combine the sugar, eggs, and vanilla and whisk on medium speed until very thick and pale, about 5 minutes. Add the cashew butter and whisk to incorporate. In a separate bowl, whisk together the rye flour, cocoa powder, kosher salt, and baking powder.

Scrape the warm melted chocolate-butter mixture into the egg mixture and fold gently to blend. Fold the dry ingredients into the eggs and chocolate and mix just to combine. Pour the batter into the prepared pan and spread Dollop the cashew evenly O. swirl over the brownie batter and use a knife or skewer to make a swirl pattern •. Top the whole thing with the roasted cashews and flaky salt.

Bake until the brownies just begin to puff and crack around the edges, about 25 minutes. Let cool completely in the pan, then lift out of the pan and cut into squares. Store in an airtight container at room temperature for up to 4 days; the brownies will get firmer and chewier as time goes on, but they will still be delicious.

Notatki

These brownies are ooey-gooey and fudgy, but they have a sophisticated complexity from the combination of rye flour and dark chocolate. Let them cool completely before you cut them... if you can wait that long. They are actually in their prime the day after baking, when the texture has had a chance to get nice and chewy. —Makes twenty-four 2-inch (5 cm) squares