Brownies for 2016

Rye Flour Brownies

Adapted from Violet Bakery by Blue Heron Kitchen

As 2016 approaches, here's a wonderful and different brownie recipe. Try something new. Bob’s Red Mill is a great resource for both dark and hard to find light rye flours. (This one calls for dark rye flour.) If you’re a bread baker, rye flour is probably in your pantry. If not, don't be grumpy about buying some rye (flour.) You’ll make good use of your bag, because I just baked a new Pain D’épices (I'd shared one a couple of years ago - Julia's, and this one's different than hers, but also calls for rye flour.) It'll be my next share with you. 

The earthy taste and rougher texture of rye flour provides great contrast and balances the high fat content of this remarkable treat.

A perfect foundation for a scoop of ice cream, a decadent sundae, or a superb base or layer in a composed dessert, this a brownie of strength and substance. 

I like the addition of pecans to the recipe (like Medrich.) Nuts weren't in the original recipe, but I think the addition is very good. As always, nuts (in recipes) are optional.

In our world that has become sad, disturbing, confusing and seemingly without sense, chocolate will always make sense. Eat more of it. Enjoy your life and have some fun. Lick the bowl (eggs schmeggs.) And speaking of rye, break out the Martini and Rossi sweet vermouth and make some Manhattans. 

Raise a glass to the conclusion of a globally forgettable year. 

Here’s to more chocolate and rye,
and
love
and peace,

jane

Rye Flour Brownies

Ingredients:

11 Tbsp./156 gr. unsalted butter, cut into 1/2-inch cubes, plus more for greasing pan

10.5 oz./300 gr.  bittersweet chocolate (60 to 75% cocoa), chopped

1 ½ c./200 gr. whole grain rye flour (Bob’s Red Mill, recommended)

½ c./50 gr. unsweetened cocoa powder (Valrhona or Guittard recommended)

½ tsp./3 gr. baking powder (without aluminum: try Rumford’s)

1 tsp./5 grams fine sea salt

4 eggs, size large, at room temperature

1 c.- scant/190 gr. granulated sugar (remove 10 grams)

1 c./200 gr. light brown sugar

1 Tbsp./15 milliliters pure vanilla extract (Buy Baldwin’s. You can find them online.)

1 c./118 g. pecans, toasted, cooled and chopped, medium/coarse (optional, but recommended)

1 tsp./5 grams flaky sea salt, such as Maldon, for sprinkling on top

Bob's is boss.

Buy Baldwin's in 2016

Procedure:

Heat oven to 350º F and prepare a 9-by-13-inch baking pan by melting the extra butter and using a pastry brush, coating the baking pan with the butter.

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.

Remove from the pan and set aside to cool.

While chocolate mixture is cooling (stir occasionally), mise-en-place dry ingredients and sugars: in medium-sized bowl, whisk together rye flour, cocoa, baking powder and sea salt. Set aside. Weigh or measure white and light brown sugars and set aside.

Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until lightened, about 2 minutes.

Beat in cooled melted chocolate mixture until smooth.

Add flour mixture, mixing until just incorporated. You might want to finish this procedure by hand, scraping down and folding through the batter.

Fold in chopped pecans.

Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt.

Bake until brownies are mostly firm, but with a very slight wobble in the center, about 15-25 minutes in the center of your oven. (A tester inserted in the center will not come out clean.) Let cool completely before cutting. I like to cut them into small bites (1"-1 ½"). 

Refrigerate in pan, uncut, wrapped well, to maintain fudge and moistness. Freeze to keep longer.