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Rye Brownies

Rye Brownies

By: Terra Brockman (Read Bio)

Rye Brownies
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

Ingredients

    • 300g dark chocolate callets or bar (broken into pieces)
    • 150g unsalted butter, cut into small pieces, plus more for greasing the pan
    • 200g Janie’s Mill Rye Flour (we recommend our sifted Light Rye Flour for brownies that are lighter in texture, but you may also use our Dark Rye Flour for a robust and wholesome 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

      Instructions

      1. 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.

      2. 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.

      3. In a separate bowl, whisk together the rye flour, cocoa powder, baking powder and salt.

      4. In a third bowl (preferably of a stand mixer), whisk together the sugars, eggs and vanilla until light and fluffy.

      5. 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.

      6. 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!

      Rachel is co-owner of 'Laine's Bake Shop, a family-operated artisan baking company with a mission to connect people through good food, as a way to revitalize urban communities beginning with the south side of Chicago. They ship their creations nationwide and also cater treats for local celebrations.

      Posted on November 03 2019