Rye Brownies
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Rye Brownies
Chocolatey Rye Brownies topped with Maldon Sea Salt by baker Stephen Shami, adapted from Melissa Clark’s New York Times Olive Oil Sea Salt Brownies.
Ingredients
156g unsalted butter
300g bittersweet chocolate (70%), chopped
200g Milestone Mill Rye flour
50g unsweetened cocoa powder
3g baking powder
5g fine sea salt
4 large eggs
3/4 cup maple syrup
200g light brown sugar
1 tablespoon vanilla extract
5g Maldon Sea Salt
Instructions
- Preheat oven to 350F.
- Butter a 9×13 inch pan.
- Melt butter and chocolate over a double boiler, stirring with a heatproof spatula. Let cool.
- In a separate bowl, whisk together rye flour, cocoa, baking powder, and sea salt.
- In an electric mixer, beat eggs, maple syrup, sugar and vanilla until light and fluffy, 2-3 minutes.
- Beat in melted chocolate mixer until smooth. Mix in flour mixture.
- Pour batter into prepared pan and smooth the surface with a rubber spatula. Sprinkle the Maldon salt on top and bake in the oven for about 25 minutes, or the brownies are mostly firm and the center is still slightly wobbly.
- Allow to cool completely before cutting.