This delicious Rye Brownie recipe comes to us from our employer partners at She Wolf Bakery.
Ingredients
- 3 large eggs
- dutch processed cocoa powder, sifted (1/2 cup)
- fine sea salt (1 tsp)
- baking powder, sifted (1/2 tsp)
- vanilla extract (2 tsp)
- grapeseed oil (1/3 cup)
- butter (6 tbsp)
- sugar (1 and 2/3 cups)
- dark chocolate (1/2 cup)
- all purpose flour, sifted (1/2 cup)
- whole rye flour (1/2 cup)
Directions:
- Preheat your oven to 350’F and grease a 7”x7” baking pan with neutral oil or butter.
- Combine eggs, cocoa powder, baking powder and salt – You can do this by hand or with a stand mixer fitted with the paddle attachment on low speed.
- Gently melt grapeseed oil (or other neutral oil), butter, sugar and dark chocolate.
- Add the melted mixture to the cocoa powder mixture while running the stand mixer on low speed or while stirring by hand until the ingredients are incorporated and smooth.
- Add the vanilla extract until combined.
- Add both flours and mix gently until all ingredients are combined – the batter will be pretty wet.
- Pour the batter into the prepared baking dish and bake at 350’ for about 12-15 minutes, until the middle is just set. All ovens are different, so keep a close watch and check them if you start to smell chocolate even if it’s before your timer goes off. We bake these brownies in commercial convection ovens, so the bake time may vary quite a bit. Don’t get nervous if your brownies take much longer than 15 minutes! And if you have convection you should totally use it!
Variations:
- Brownies are a great place for whole grains, so experiment with different flours, or use all whole rye flour and no ap!
- If you prefer a cakier brownie, add an egg and bake until it’s fully puffed up and set.
