Our miller, Jill Brockman-Cummings, tasted these addictive brownies made by Rachel Bernier-Green, co-owner of 'Laine's Bake Shop, at an Artisan Grain Collaborative workshop in Chicago. Check out Rachel's Rye Brownie recipe below . . . you may never make brownies with wheat flour again!
Yield: Makes 12 brownies
- 300g dark bittersweet chocolate callets or bar (70-80% is good, but use whatever's handy!), broken into pieces
- 150g unsalted butter, cut into small pieces, plus more for greasing the pan
- 200g Janie’s Mill Rye Flour (Light Rye Flour results in brownies that are lighter in texture, while Dark Rye Flour gives you a deeper more robust taste)
- ½ cup (50g) dutch cocoa powder
- ½ tsp baking powder
- 1tsp salt
- 1 tbsp espresso powder
- 1 cup (200g) raw sugar
- 1 cup + 2 tbsps (200g) dark brown sugar
- 4 medium eggs
- 1 tbsp vanilla extract
- 1 tsp flaky sea salt (e.g. Maldon), for sprinkling on top
Preheat the oven to 355°F/180°C (convection: 320°F/160°C). Butter an 9” x 13” (20 x 30-cm) baking pan and line it with parchment paper.
In a heatproof bowl, melt together the butter and chocolate over a pot of water that has been brought to a boil and then removed from the heat. Allow the mixture to rest, stirring occasionally until it has melted completely.
In a separate bowl, whisk together the rye flour, cocoa powder, baking powder and salt.
In a third bowl (preferably of a stand mixer), whisk together the sugars, eggs and vanilla until light and fluffy.
Slowly add in the melted chocolate, followed by the dry ingredients from the second bowl. Mix just enough to combine, then pour contents into the prepared baking pan. Smooth the surface with an icing spatula or a rubber spatula and sprinkle with a teaspoon or so of nice, big flakes of sea salt.
Bake for 20–25 minutes, until the brownies are set but with a slight wobble. Leave to cool completely in the pan before cutting into squares.
Once you make Rachel Bernier-Green’s recipe, you’ll want to use rye in all your brownies!
Posted on November 03 2019