Make these delicious whole grain brownies when time is tight with ingredients you likely have on hand. One bowl makes clean up easy! We love adding chopped walnuts to our brownies, but pecans would be nice additions as well.
One Bowl Rye Brownies
~ Adapted from the New York Times
3 ounces unsweetened dark chocolate
1/2 cup (114g) unsalted butter
1 cup (214g) sugar
2 eggs
1/2 cup (62g) Flourist Whole Grain Rye Flour
1 cup chopped walnuts (optional)
pinch salt (omit if using salted butter)
1/2 tsp vanilla extract
Heat oven to 350 degrees and grease an 8 inch square or round baking pan (you can also line the pan with parchment if you prefer). Combine the chocolate and butter in a small saucepan and melt over very low heat, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until the mixture is smooth.
Transfer the butter and chocolate mixture into a bowl, and stir in the sugar. Beat in the eggs, one at a time. Add the Flourist Whole Grain Rye Flour, walnuts (we like to reserve some nuts for the top), vanilla and salt (if using), and stir to incorporate. Stir just until there are no bits of flour visible in the mixture.
Pour into the prepared pan and bake for 20-30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting and enjoying.
Comments
Hi Sarah, cocoa powder won’t produce the same results in this recipe unfortunately. Dates could possibly work if they were thoroughly puréed beforehand. If you give it a go, let us know how it works out!
Could this be made with cocoa powder if you do not have chocolate on hand
Could you substitute dates for some of the sugar
Hi Eric, you could likely use a flax egg here with good results. We’re not sure about adding sourdough culture in, but I don’t think it would hurt it. If you give it a try let us know how it goes!
Any recommendations/guidance for incorporating sourdough culture in the recipe along with omitting the eggs?
Hello! These are just in between cakey and chewy. If anything they probably a bit more on the cakey side.
Is this more cakey or chewy?
Hi Robin, Yes, you can definitely use spelt here in the same amounts!
Hi Philippa, I’m updating the recipe to say unsweetened chocolate. I have made them with 70% and lowered the sugar by 1/3 of a cup. Thank you!
Can I use your spelt flour instead- if so equal amounts ??