Rye Brownie Bites
This adaptation of The Violet Bakery's famous chocolate rye brownies uses less sugar and salt, and a little more egg and vanilla extract. Bake the batter in a muffin tin for individual servings with delectable edges and gooey centers or use a traditional 9x9 square pan.
- Prep time
- 25 min
- Cook time
- 14 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 grams unsalted butter (7 Tbsp)
- 200 grams dark or semisweet chocolate chips (1/2-2/3 cup) *
- 125 grams rye whole grain flour (1 cup)
- 35 grams Dutch process cocoa (1/3 cup) **
- 1/2 tsp baking powder (2.4 grams)
- 1/2 tsp salt (2.75 grams)
- 3 eggs
- 100 grams sugar (1/2 cup)
- 100 grams brown sugar (1/2 cup)
- 1 1/2 Tbsp vanilla extract (21 grams)
- optional 80 grams toasted walnuts (3/4 cup) ***
- optional 1/2 tsp salt for the top of the brownies
Instructions
- 1
Preheat your oven to 350°F and grease a muffin tin or 9x9 inch pan with oil or butter.
- 2
In a glass bowl or pyrex, melt the butter and chocolate chips in the microwave by heating for 20 seconds then stirring. Repeat until smooth (2-3 rounds). Set aside to cool.
- 3
Whisk the flour, cocoa powder, baking powder, and salt in a small bowl.
- 4
Using an electric beater or stand mixer, whisk the eggs, sugars, and vanilla extract until pale and frothy.
- 5
With the mixer on low speed or with a spatula, add the chocolate-butter mixture followed by the flour mixture. Fold in the optional nuts last.
- 6
Spoon the brownie batter into the muffin cups, filling them a little more than halfway. Or pour and then smooth the batter in the 9x9 pan. Sprinkle on the optional salt. (This can also be done after baking.)
- 7
For muffin-bites, bake 13-14 minutes and for the 9x9 pan, bake 20-22 minutes. Remove from the oven while the center of the batter still has a little wiggle-shine.
- 8
Let cool at least 10 minutes before removing from the pan. Serve warm or cool and store covered or in a closed container.