Sunday, 24 January 2016

Rye Chocolate Brownies

Hello! Happy New Year! I am sorry I have been gone for so long. I have been busy and the only things I baked had been on the blog already.


We were accidentally given 10kg of rye flour which is why I made these brownies. We don't know what we are going to do with the rest of the flour. Let's hope we find some other recipes to use!

These brownies are very very nice. I didn't cook them for long enough so they were a bit on the gooey side but they were still amazing. 

These brownies are from Claire Ptak's Violet Bakery Cookbook


Ingredients:

150g unsalted butter
300g chocolate, broken into pieces (at least 60% cocoa solids)
50g cocoa powder
200g wholemeal rye flour
1/2 tsp baking powder
1 tsp salt
200g caster sugar
200g light brown sugar
200g eggs (a slightly annoying measurement...)
1 tbsp vanilla extract
1 tsp flaky sea salt, for sprinkling on the top


Method:

Preheat your oven to 180°C/160°C(fan)/gas 4. Butter and line a 20x30 cm baking tin. (I used a 20x20 tin).

In a heatproof bowl melt the butter and chocolate together oven a pan of hot water that has been brought to the boil. Mix occasionally.

In a separate bowl mix together the cocoa powder, flour, baking powder and salt.

In another bowl mix the eggs, vanilla and sugar together. Slowly pour in the chocolate and butter mixture and mix Add in the dry ingredients and mix until it is just combined. Pour into the prepared tin and smooth over with a palette knife that has been dipped in hot water. Sprinkle with salt an bake for 20-25 minutes until it is set but still wobbles a bit.

Leave to cool completely before cutting into squares.





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