6 ounces bittersweet chocolate (60% to 70% cacao), chopped
3 tablespoons unsweetened natural cocoa powder
3/4 cup firmly packed dark muscovado sugar
3 tablespoons brown rice syrup
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
2 large eggs, cold
1/2 cup whole wheat pastry flour, spooned and leveled
How to Make It
Position a rack in the center of the oven and preheat the oven to 350˚F. Line an 8 x 8-inch metal baking pan with an 8-inch-wide strip of aluminum foil or parchment paper, leaving a few inches of overhang on 2 sides. Lightly grease the pan with nonstick cooking spray or butter.
Place the chocolate and butter in a large heatproof bowl. Microwave on high in 60-second intervals, stirring well, until smooth. Whisk in the cocoa powder. Whisk in the sugar, brown rice syrup, vanilla extract, and salt until well blended (a few small lumps of sugar may remain). Whisk in the eggs one at a time. Add the flour, stirring gently just until no traces of flour remain. Set the batter aside to rest for 10 minutes. Scrape the batter into the prepared pan and smooth the top.
Bake until a toothpick comes out mostly clean and the brownies have just begun to pull away from the sides of the pan, about 30 minutes. Cool completely in the pan on a wire rack. Remove the brownies using the foil or parchment “handles” and transfer to a cutting board. Cut into squares. Refrigerate in an airtight container for up to 5 days.