Rich and delicious salted rye brownies
Have we talked about how linear I am? I like to focus on one thing, see it through until completion and then I'm ready for the next project. Currently, I'm working on four different projects andddd...it's a lot. For me. It's all great...it's just an adjustment for my brain. And both of my kids have been sick for what feels like an eternity...which is actually a project in itself. So five, make that five projects.
Are you a good multi-tasker? Did I miss this elective in college?
So the above means two things. First, I'm not always going to get two recipes per week on the blog for the next month or so-ish. I think we're all cool with that. Second, I dusted off some recipes that I've wanted to make that are easy + less intensive. Never sad about that. I actually set aside time earlier this month and stacked up a bunch of easy-ish recipes so we didn't fall too out of sync with each other. This makes me feel incredibly organized. It'll pass...but for this moment, I'm feeling pretty smug.
So let's talk dark rye flour. The first time I made chocolate rye cookies my parents were like, uh, yeah, that sounds great. But their faces told another story. I could tell they didn't want any. I forced them and then they wanted more. They're really good. If you were here I'd force you to eat them too. You should make them. Really.
So here's what the rye does...it calms the chocolate a bit...which is why I think people that are lukewarm on chocolate, like chocolate rye stuff. It brings an earthiness to the sweet and cuts through said sweetness. I like to shower these with smoked salt flakes. My kids are having none of it, so I give them the usual sea salt flakes. Equally delicious.
These are quick. And easy. And my biggest tip for you is this: After they have chilled a spell on the counter, throw them in the fridge to finish cooling...it will make them extra ooey gooey. Did I mention they're already ooey gooey and this makes them even more so? I know it's really hard to wait for brownies to cool, but we're practicing inner strength this year. Did you forget?
Let's get our bake on...
Salted Rye Brownies
- 1 1/4 cups (just shy of 8 oz) semi-sweet chocolate, chopped
- 1 stick (4 ounces) unsalted butter, cut into 8 pieces
- ¼ cup sunflower seed oil (or other neutral veggie oil)
- 1/2 cup of brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon fresh-brewed espresso or strong coffee
- 3 large eggs
- 1 cup dark rye flour
- 2/3 cup of unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon smoked or regular sea salt flakes to sprinkle on top
- Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven.
- Butter or use nonstick spray on a 8X8 pan. If you're feeling it, put parchment paper in there...you'll need to cut it so that it fits nicely. Using parchment paper will make it easier to pull the brownies out of the pan when done.
- In a large, microwave-safe bowl add your chopped semi-sweet chocolate, butter and sunflower seed oil. Microwave on high for 1 minute. You could also use a double boiler for this step...I find that the microwave is quicker with less clean up. Microwave temperatures vary, so take care not to overheat your chocolate. Stir the chocolate-butter mixture until smooth and free of lumps.
- Add the brown sugar, granulated sugar and espresso to the chocolate and stir until completely blended.
- Add the three eggs to the chocolate mixture and stir until well mixed.
- Now you have two options at this point. You can either whisk your dry ingredients (rye flour, cocoa powder, salt and baking powder) in a separate bowl or you can sprinkle directly on top of the chocolate mixture. I do the latter which is totally baking sacriledge. But I have seriously tested this so many times and it works just fine. I do like to make sure that I sprinkle the baking powder all over so it's not just dumped in one spot. Let your conscious be your guide. You have to admit the idea of dirtying just one bowl is pretty exciting?
- Mix the brownie batter until it is JUST combined. Do not overmix.
- Pour the batter into your prepared 8X8 dish. Use the back of your spoon to even the top a bit. Additionally tap the dish on the counter a couple of times to release any air bubbles from the batter.
- Put the brownies in the oven on the middle rack for 25 minutes. When done, they will have a bit of jiggle in the middle and if you test with a toothpick a wee bit of batter will coat it. This is a good thing.
- Now here is the most challenging part of brownie making...letting them sit there for 1-2 hours (or more) to cool. It's brutal. If you put your brownies in the fridge to cool they will be extra chewy and fudge and expedite the cool down.
- When it's time to cut the brownies, use a very sharp knife (a bread knife works great), cut straight up and down and use a wet paper towel to clean off the knife and get as clean of a cut as possible. These are UBER fudgy...the longer you wait to cut them, the better they will look.
- These become even more seductive and forthcoming when topped with vanilla ice cream or a dollop of crème fraîche.
- Thanks so much for making these brownies!! Tag me @displacedhousewife #displacedhousewife so I can see your beautiful creations!!
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