Ryrys Raw Brownies Recipes

Steps:

• Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
• Using a double boiler, or in a metal bowl set over a saucepan containing an inch of simmering water (do not let bottom of bowl touch the water), melt the butter and chocolate, stirring with a heatproof rubber spatula. Let cool.
• In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
• Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until light and fluffy, about 2 minutes. Beat in melted chocolate mixture until smooth. Beat in flour mixture.
• Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt and bake until brownies are mostly firm, but with a very slight wobble in the center, about 25 minutes. (Note that a tester inserted in the center will not come out clean.) Let cool completely before cutting into squares. Serve within 1 day of baking.

Steps:

• Blend walnuts, almonds, and pecans together in a food processor or blender until powdery; transfer to a bowl. Stir cocoa powder and salt into nut mixture; add dates and vanilla extract.
• Mix nut-date mixture using your hands, squeezing and mashing dates until mixture becomes the texture of brownie batter. Add water, 1 teaspoon at a time, to batter if needed to moisten. Form batter into desired shape.