Violet Bakery Rye Brownies Recipes

VIOLET BAKERY RYE BROWNIES

You wouldn't necessarily think adding rye flour to brownies would be a good idea, but it's fabulous. The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate. A sprinkle of flaky sea salt on top makes it taste even more chocolaty. These brownies are extremely moist, so don't overbake them; they should still be a bit wobbly in the center when you pull them from the oven. They'll solidify as they cool.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 45m

Yield 12 brownies

Number Of Ingredients 11

Violet Bakery Rye Brownies image

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.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 256 milligrams, Sugar 47 grams, TransFat 0 grams

Ingredients

11 tablespoons/156 grams unsalted butter, cut into 1/2-inch cubes, more for greasing pan
10 1/2 ounces/300 grams bittersweet chocolate (60 to 70 percent cocoa), chopped
1 1/2 cups/200 grams whole grain rye flour
1/2 cup/50 grams unsweetened Dutch-process cocoa powder
1/2 teaspoon/3 grams baking powder
1 teaspoon/5 grams fine sea salt
4 large eggs
1 cup/200 grams granulated sugar
1 cup/200 grams light brown sugar
1 tablespoon/15 milliliters vanilla extract
1 teaspoon/5 grams flaky sea salt, such as Maldon, for sprinkling on top

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