Rye brownies? You are probably thinking those sound awful! Like a sort of sourdough style brownie. But they are not, they are actually very good. The rye flour is somehow able to hide perfectly behind the cocoa, and gives additional flavor. In a good way. : )
Like the Cayenne Pepper Crunchies, this is another unlikely trendy recipe that my mother has developed. She must be a channeler or something because I guarantee you that she does not sit on the internet recipe hunting.
Let me describe these brownies to you quickly, so that you can get an idea of their texture and taste. Firstly, this recipe calls for a lot of cocoa. Which I love, because I strongly feel that a brownie is the perfect opportunity to pack in a proper punch of cocoa.
The 8 tablespoons of cocoa leave this brownie very dark and chocolaty. However the sugar is reduced from the original recipe from my Granny, so the texture is not very sticky. The brownies also do not have that kind sugary “cracked look” top that the very soft brownie recipes have. I am not sure if this is because of the reduced sugar, or the rye flour. It is probably both. Anyway, if you want to recreate that kind of a brownie top, then begone! Its awful to make a recipe which does not come out how you planned.
While we are on texture and what not, although you can of course skip out the nuts, I recommend that you do not. They add that more-ish factor, where you just want to take another bite and find a bit of nut.
One more important element. DO NOT OVERBAKE. This is crucial. If you allow the brownies to overbake, then they will become dry and lose their soft moist beautifulness.
The reason why I called the this the easy brownie recipe is because of two things. It is virtually fail safe if you follow the directions and do not allow it to overbake. The other is that all you will need in terms of baking paraphernalia is a pot, and a baking pan, and something to mix with. It could almost be called a 1 pot recipe!
Easy Brownies with Rye and Pecan NutsPrint This
- 250 grams butter
- 9 tablespoons cocoa
- 1/2 teaspoon baking soda
- 5 eggs
- 3/4 cup sugar
- 2/3 cup chopped pecan nuts
- 1/2 cup rye flour
- 1 pot
- 1 greased and lined baking pan
- Stick blender, cake beater or whisk
- Place the butter in your saucepan. Melt the butter gently and turn off heat.
- Mix in the baking soda.
- Mix in the cocoa to a smooth consistency.
- Mix in sugar and eggs with a stick blender for 1-2 minutes.
- Add pecan nuts and flour.
- Place mixture in a greased and floured baking pan.
- Bake in a medium oven for 15 minutes and then turn down the heat to medium-low for a further 10-15 minutes, or until firm.
- Do not overbake.
- Cut into squares when cool.