Violet Bakery Rye Brownies
Updated Dec. 9, 2022
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 11tablespoons/156 grams unsalted butter, cut into ½-inch cubes, more for greasing pan
- 10 ½ounces/300 grams bittersweet chocolate (60 to 70 percent cocoa), chopped
- 1½cups/200 grams whole grain rye flour
- ½cup/50 grams unsweetened Dutch-process cocoa powder
- ½teaspoon/3 grams baking powder
- 1teaspoon/5 grams fine sea salt
- 4large eggs
- 1cup/200 grams granulated sugar
- 1cup/200 grams light brown sugar
- 1tablespoon/15 milliliters vanilla extract
- 1teaspoon/5 grams flaky sea salt, such as Maldon, for sprinkling on top
Nutritional analysis per serving (12 servings)
435 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 47 grams sugars; 6 grams protein; 256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
- Step 2
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.
- Step 3
In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Almost 60 years old, and I've licked every batter beater I've ever used. I'll take my chances.
According to Slate:
Using data from the 1990s, the Centers for Disease Control and Prevention estimate that one in 20,000 eggs is internally contaminated with salmonella. Since salmonella prevention practices have improved since then, the egg contamination rate is probably even lower now—indeed, according to Patterson, in Pennsylvania only 0.012 percent of eggs from salmonella-infected flocks are contaminated.
The risk of being struck by lightning is higher than getting salmonella poisoning.
Add this, take away that, reduce here. Gawd, what are you people fixing? I've made brownies for decades and these are absolutely phenomenal! Followed recipe as written and will not change a thing. Used Droste Dutch cocoa (intense chocolate). Licked the beater, scrapped the bowl and will continue to. The flake sea salt really does pump up the taste regardless of the naysayers comments. Add nuts? Understand it's a personal taste but save yourself work and buy a box of mix. Pure heaven here!
This is a good, solid brownie recipe. I tweaked it for my own tastes as follows: Double Chocolate Rye Brownies with Walnuts and Dried Cherries in 9x9” inch pan: 78g butter, 150g bittersweet chocolate, 100g rye flour, 25g cocoa powder , ¼ tsp baking powder, cinnamon powder, 1 tsp Diamond kosher salt, chopped walnuts, chopped dried cherries, 2 eggs, 50g white sugar, 50g brown sugar, 2 tsp vanilla extract, splash of coffee liqueur, top with Maldon salt flakes
Dude, don’t make these brownies if you’re living in an apartment with no dishwasher. Everyone here is failing to mention: RYE FLOUR IS GLUE. I can’t imagine this will be worth it. Everything—my mixer, my kittens, my torso, my spatulas—were all covered in brownie batter. Don’t do it!!! Brownies are brownies!!!! Lord
Fantastic recipe for dense fudgey brownies. No joke about cooling completely before slicing into it. After cooling it in the baking pan, I tried slicing it and it was somewhat difficult. Gooey but delicious. After one night n the fridge, it was much easier to slice the next day.
Advertisement