Rye chocolate brownies

rye brownies

Something needs to be done about the amount of brownie recipes I’ve published and the amount of brownies I bake. It is out of control. But this one is worth writing about, promise.

There’s something about brownies that makes me want to keep finding newer, better recipes and different ways of flavouring them. They’re one of the most satisfying baked goods – they’re easy to make and fancy enough to be a wonderful dessert but down to earth enough for a little something in the afternoon with a cup of tea. Most of the time I’m looking for brownie nirvana – crisp on the top and gooey in the middle but not too sweet. Other times I want to stuff them full of oreos or sticky toffee sauce. There was the time I put bacon in brownies, but my husband is a vegetarian now and I absolutely cannot eat a whole batch to myself.

After all that bacon and toffee craziness its time to go a little more sensible, and play with subtle flavours instead. I wanted to try out rye flour, because I heard that it gives brownies and unmistakable nutty taste and gorgeous text.

I’ve had this rye brownie recipe by Claire Ptak (who runs the Violet Bakery in London, I must go there) in my ‘to bake’ list for months now, its been written up about by so many other bloggers (hmm, what am I adding here?) and the results look amazing.

However, because I can’t help but fiddle around with recipes, and because I trust Deb fro Smitten Kitchen with any recipe, I amalgamated the excellent Smitten Kitchen ‘favourite brownie’ recipe with Claire’s rye flour brownie recipe, and they a match made in heaven.

I had one fresh from the oven, another warm with ice cream and the rest with cups of tea as an afternoon pick me up (not on the same day). See, brownies are versatile. That’s why you should bake them as often as possible.

Rye flour brownies

This is a double batch of Deb’s recipe, but closer to the quantities in one batch of Claire’s recipe, you’ll get around 12 chunky brownies or 18 smaller brownies.

adapted from Smitten Kitchen and the The Violet Bakery Cookbook

115 grams dark chocolate, roughly chopped
230 grams unsalted butter
400 grams caster sugar
3 large eggs
1 tsp salt
125g dark rye flour
1/2 tsp flaky sea salt, for topping

Preheat your oven to 170 Celsius, line a 25cm square cake tin with baking parchment.
Melt the chocolate and butter together in a glass bowl over a pan of gently simmering water.

Stir in the sugar until completely combined, and then add the eggs in one by one, beating them in well.

Fold in the salt and sugar, transfer to your cake tin, Sprinkle with the sea salt flakes.

Bake in the oven for 20-25 minutes until just cooked on the edge but still a little soft in the middle. Leave to cool in the tin, remove and cut into squares.

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