Violet Bakery Rye Brownies Food

VIOLET BAKERY RYE BROWNIES

Violet Bakery Rye Brownies image

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

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

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

SOURDOUGH RYE BROWNIES

Sourdough Rye Brownies image

Low-gluten rye flour is more forgiving than common wheat flour which can make brownies dry if overbaked. You will find these a fudgy, sweet and lightly fermented addition to your brownie repertoire

Provided by Michelle Eshkeri

Categories Dessert Brownie Sourdough Rye Chocolate Dark Chocolate Bake Soy Free Tree Nut Free Vegetarian

Yield Makes 12-16 brownies

Number Of Ingredients 17

Ingredients

Stage 1: Refreshment
72g (2¾ oz) wholegrain rye flour
57g (2¼ oz) water
36g (1½ oz) rye or wheat starter (8-12 hours after last refreshment)
Stage 2: First mix
194g (6¾ oz) wholegrain rye flour
250g (9 oz)/5 whole eggs,beaten
100g (3½ oz) sugar
Stage 3: Final mix
195g (6¾ oz) unsalted butter
475g (1lb ½ oz) dark chocolate, at least 66% cocoa solids
77g (3 oz) sugar
265g (9¼ oz) dark brown sugar
70g (2¾ oz) good quality cocoa powder
5g (⅛ oz) vanilla extract
3g (⅛ oz) baking soda
2g (⅛ oz) sea salt, plus extra for sprinkling (optional)

Steps:

Place all the stage 1 ingredients in a 300ml (½ pint) jar or container with a lid, mix, cover and leave at warm room temperature for 4-6 hours.
Place the stage 2 ingredients plus 125g (4 oz) of the starter in a large bowl, stir well with a whisk, cover and leave in a warm place for 1-2 hours or more time if it suits you. It won't rise much but you should see some bubbles as evidence of fermentation on the surface of the mix.
In the hour before you plan to do the final mix and bake, melt the butter and chocolate in a small heatproof bowl over a pan of simmering water. Set aside to cool for 30 minutes. Line a 25cm (10 in) square tin with baking parchment.
Preheat the oven to 160ºC/325ºF/gas mark 3.
Add the melted chocolate and butter plus the remaining stage 3 ingredients into the bowl with the batter. Whisk until well combined. Pour into the lined tin and smooth the top with the back of a spoon so it is evenly distributed.
Bake for 30-40 minutes until the top looks dry but it still has a slight wobble. It's difficult to overbake these. Sprinkle with additional sea salt, if liked, after they come out of the oven and leave to cool in the tin. When cool cut into squares to serve. The brownies can be stored in an airtight container for up to a week.

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