Rye brownie in three shapes
Brownie is so simple and quick to make, I tried various recipes and this one is my favorite! A strong chocolate taste and a fudgy texture… I like to add a ganache on top of it to make it look nicer and also because I’m a chocolate lover.
I keep the brownie it the fridge and like to reheat it for a few seconds in the microwave oven, serving it with a vanilla ice cream or some whipped cream – both?!
With this recipe, I used three pans, just because I wanted to show you how to customize your brownie in three different styles : a 12 mini muffin pan, a 8×4 inches pan and a 6.5 inches ring. But you can simply use a regular 9×13 inches pan!
- ⅔ cup unsalted butter 156 g
- 1⅔ cup bittersweet chocolate 300 g
- 1½ cup rye flour 200 g
- ½ cup unsweetened cocoa powder 50 g
- 1 tsp baking powder 3 g
- 1 tsp sea salt 5 g
- 4 eggs 200 g
- 1 cup sugar 200 g
- 1 cup light brown sugar 200 g
- ½ cup heavy cream 120 ml
- ⅓ cup dark chocolate 60 g
- ⅓ cup milk chocolate 60 g
- ½ cup pecans 60 g
Preheat the oven at 350°F.
Start by melting the butter and the chocolate over a double boiler.
Mix the rye flour, cocoa powder and salt together.
In a stand up mixer, beat the eggs and the sugars until light and fluffy.
Add the chocolate and butter mixture, whisk slowly. Finally add the dry ingredients and mix until just combined.
Pour in a pan lined with parchment paper and bake for about 15 minutes for the bites and 20 to 25 minutes for the bigger sizes. If you’re using the mini muffin pans, simply grease with butter.
Wait for a few minutes to de-mold the bites by tapping the pan upside down on a wooden board. Allow the bigger ones to cool down before de-molding.
You can do the ganache while the brownie is baking. Heat up the cream and pour over the chocolate, let sit for a minute and stir with a whisk or a spatula. If you have trouble mixing the ganache properly, use a hand blender. Try not to create bubbles by always keeping the tool you’re using in the ganache. Leave out with some plastic wrap directly on the surface of it.
Once the brownie is cold, turn it upside down to have a nice flat surface, remove the crumbs on the edges and spread the ganache on top of it. Place some pecans and, using a piping bag, drizzle some ganache.
For the squares, I simply drizzled some ganache and put some crushed pecans on top.
For the bites, use a piping bag to do a nice drop of ganache and place a pecan on top.