I'm so excited to finally share this brownie recipe with you!
These brownies are rich, chewy, fudge-y and they have this extra texture that has a je ne sais quoi that most brownies are lacking.
I found this recipe while reading the Wall Street Journal. Of course while reading headline news I'll inadvertently make my way to the "Life" section. There was an article in September on Claire Ptak, of Violet Cakes in London. She bakes with the flours of grains such as rye and buckwheat. Not only is it a healthier alternative to white flour, but it adds another dimension of textures to baked goods. Apparently I've been craving this additional texture and didn't even know it!
I was pleased to easily find this Westwind Milling Company Organic Rye Flour at the Argus Farm Stop a block away from my office. I expected this 'fancy' flour to be really expensive too and it wasn't at all.
Now I'm hooked and I have The Violet Bakery Cookbook on my Christmas list this year!
If you (dinner) party with me, I'm sure I'll make these for us soon in the future. I cannot wait to share them!
I like to set the double boiler on a clean dish towel after I'm done melting chocolate/butter so I don't drip the excess water into my batter. I like this pot and double boiler - both are on sale right now!
^^ Whipped sugar and eggs until it is light and airy with bubbles!
Then slowly pour in the melted chocolate and butter, using a spatula to temper the sugar-egg mixture. If you pour too fast you'll risk creating scrambled eggs :-[
Doesn't that look velvety and luxurious? Yummy! Next add the dry ingredients...
A few turns of the paddle will do the trick. I always err on the side of under mixing because I can always do the last bit by hand. Notice you can still see the dry mixture when I'm ready to pour the batter into my prepared pan.
Oooh and finally the cooled product! Look at those bits of rye peeking out between the layers of dense, fudge-y chocolate...
1 1/2 sticks unsalted butter, cut into medium-small pieces for melting
11 oz dark chocolate chips (I use Ghirardelli)
1/2 c cocoa powder (I use Ghirardelli on this too!)
1 1/3 c wholemeal rye flour
1/2 tsp baking powder
1 tsp salt
1 c sugar
1 c light brown sugar
1 tbsp pure vanilla extract
Kosher salt for sprinkling the top
Butter and then line with parchment paper 8 x 12 baking dish. In a medium size bowl, whisk cocoa, flour, baking powder and salt.
Melt the butter and chocolate chips in a double broiler, stirring occasionally, until butter and chocolate are almost melted. Set the double broiler on a clean dish towel while it finishes melting.
Meanwhile, in an electric mixer whisk sugars and eggs until light and fluffy with lots of bubbles (on high for a few minutes). Once they are nice and bubbly, slowly add melted chocolate into egg and sugar mixer, using a spatula to whisk/stir constantly.
Add dry mixture to the wet mixture and using the electric paddle, beat for less than a minute on slow to medium, just beating long enough to incorporate. Pour batter, folding in dry spots, into your prepared baking dish.
Bake for 35 to 40 minutes. The original recipe doesn't bake them long enough for my taste! Most of the time you'll want to be super careful not to over bake your brownies because they continue to cook while cooling. Although that is still true with this recipe, I think these brownies get better the more you bake them!
Let cool completely - I'm serious, it's hard but necessary. Using the parchment paper, lift from baking dish onto a cutting board, peeling off the parchment paper and use a sharp knife to slice into 2-inch bars.
Enjoy with a cold glass of milk! Or coffee if you're into that sort of thing :)