Rosemary and Rye Flour Brownies

Directions

1. Turn oven on to 325 F.  Spray with a canola oil or other non stick spray and then line an 8-inch baking pan with parchment paper with an overhang. Trust us, it will make it easier to remove.
2. Break up the chocolate into pieces and place it with the butter in a double boiler.  If you have an heatproof bowl that will work too. Simply place the heatproof bowl on top of a saucepan filled with hot or very gently simmering water. Whisk in your rosemary into the chocolate (we did this so that the heat of the chocolate and butter released the oils in the rosemary).  Stir until melted and then whisk in half the sugar and all the salt. Remove from the heat and allow to cool to lukewarm.
3. In a large mixing bowl, sift the rye flour, cocoa powder, and baking powder together. 
4. In a medium mixing bowl, beat the eggs, remaining half of the sugar, and vanilla until it shines. Once the chocolate mixture has cooled, temper the chocolate by adding a little to the egg mixture and beat well.  You don’t want the eggs to cook just yet!  Whisk a bit more as you add the rest of the chocolate mixture in.  
5. Add the flour mixture and fold in gently until fully combined. Now fold in the walnuts if you want. Mix until the batter glistens, but do not over-mix.  Pour the batter into the pan.
6. Bake the brownies for about 20 to 30 minutes in a 325 F oven. Check them 5 minutes early in case they’re done. You want the top of the brownies to shine, the center to feel a bit jiggly, and a toothpick inserted in the center should come out with a few moist crumbs on it.
7. Let the brownies cool in the pan. Remove from pan and slice into squares.
8. Dust with powdered sugar!
9. Grab a tissue and allow yourself to cry a little bit.  They are that good!