Okay, I’ll admit it: I have a weakness for delicious, fudgy brownies. I probably owe a lot of the extra inches around my waistline to that particular weakness. Every time a new brownie recipe comes across my Pinterest dashboard, I find myself checking it out–and, probably too often, making it.
For the family, of course.
In my world, brownies are best just after they come out of the oven when they’re still slightly gooey and the chocolate is melty and perfect–but they’re also fantastic cold the next morning. Er, afternoon. Because no one eats brownies for breakfast, right?
Okay, fine. Sometimes, I eat brownies for breakfast. They have eggs! That’s breakfast food! And rye flour offers better blood sugar control than wheat flour, so you don’t even have to feel guilty.
The rye flour in these brownies offers a unique texture and a slightly different flavor that sets them apart from the crowd of other brownie recipes. Note: these brownies are not gluten-free! While they don’t use wheat flour, rye is one of the glutinous grains, which means that someone on a gluten-free diet shouldn’t indulge in this particular brownie recipe.
On the other hand, if you’re not on a gluten-free diet, what are you waiting for? These brownies are the perfect dessert for your next cookout. They’re great for taking along for potlucks: who can resist a fresh-baked brownie? They’re even the perfect easy dessert for a weeknight dinner because you can throw them together in just a few minutes and let them cook while you’re dealing with the rest of dinner.
The kids will be impressed. You get to quiet that chocolate craving. It’s a win/win situation! If you have some rye flour in your cabinets, head into the kitchen and try these brownies. You won’t be sorry! Don’t have rye flour on hand? Stop in at the grocery store so that you can come home and make the brownies.
Trust me. It’s worth it.
- 4 oz bittersweet chocolate (I’ve also made these brownies with dark chocolate, to great results, if you like your brownies a little sweeter)
- 5 tablespoons of butter, cut into small chunks
- 2 large eggs
- 2/3 cup sugar
- 3/4 cup light rye flour (dark rye gives a heavier taste and texture to the brownies–go with the light rye for best results)
- 1/4 cup unsweetened cocoa powder–go with Dutch cocoa powder for a richer, darker taste. The brownies are also fine with regular cocoa powder.
- 1/2 tsp sea salt
- 1/4 tsp baking powder
Preheat the oven to 350 degrees Fahrenheit.
Step One: Combine all dry ingredients in a large mixing bowl and set aside.
Step Two: Melt chocolate and butter together in a small pot over low heat; or, melt in the microwave in 15-second increments, stirring after every round of heating to avoid burning or sticking. Stir well until all butter and chocolate is melted together. Allow cooling slightly.
Step Three: Add eggs to dry ingredients, stirring well. Then, add the melted chocolate and butter.
Step Four: Bake at 350 degrees for 18-20 minutes.