You will find that these delicious brownies are moist, with a complex and deeply chocolate taste. The complex flavor palate comes from the distinctive notes of the dark rye flour. Don’t omit the chocolate ganache glaze, which adds a delicious dimension to the cakey brownie.
Chocolate-Rye Brownies with Decadent Ganache Glaze
Makes 16 brownies
1/2 cup spelt flour (60 grams)
1/4 cup whole-grain dark rye flour (30 grams)
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces semi-sweet or bittersweet (60% cacao) chocolate, coarsely chopped (170 grams)
8 tablespoons (1 stick) unsalted butter (113 grams)
3/4 cup granulated sugar (150 grams)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Ganache Glaze
4 ounces semi-sweet or bittersweet (60% cacao) chocolate, finely chopped (113 grams)
1/4 cup plus 2 tablespoons heavy cream
Preheat oven to 350°F/180°C/Gas Mark 4. Line an 8- x 8-inch baking pan with aluminum foil, leaving a 2-inch overhang on two opposite edges. Cut a piece of parchment to fit the bottom.
In a medium bowl, sift together flours, baking powder, and salt. Set aside.
In the top of a double-boiler, over simmering water, melt chocolate and butter. Stir until melted and smooth. Set aside, and cool for 5 minutes.
In the large bowl of an electric mixer, with speed set to high, beat sugar, eggs, and vanilla, about 3 minutes, until light and fluffy. Turn off mixer. With a rubber spatula, fold in melted chocolate mixture in 2 to 3 batches. Fold in flour mixture. Pour evenly into prepared pan. Smooth top.
Bake for 20 to 25 minutes, until surface begins to crack and pull away from the sides. Transfer pan to a wire rack, and let cool for 1 to 1 1/2 hours, before glazing.
For glaze:
Place chopped chocolate in a small bowl. In a small saucepan, heat cream over low heat, until it simmers slightly. Remove from the heat, and pour cream over chocolate. Stir until smooth and mixture just starts to thicken. Spoon over brownies. Let stand at room temperature until glaze is set, about 1 hour. When ready to serve, using foil overhang, lift uncut brownies from pan. Cut into 16 servings.
Store brownies in an air tight container, at room temperature, for up to 5 days.
Baker’s Note: For the brownie base, you can use a mix of semi-sweet and bittersweet (60% cacao) chocolate, if you prefer a sweeter taste.