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No, not rye whiskey, although that might be an interesting addition to these treats. They’re made with rye flour, which works beautifully with chocolate. The combination is the brainchild of pastry chef Claire Ptak, who worked at Chez Panisse before opening Violet in East London. As a lifelong brownie devotee, I had to try them. There’s no noticeably “rye” flavor, but the flour imparts richness and a unique texture.

Store these in the freezer and eat one a day. You’ll be so glad you did.
Now, brownie lovers are a group divided. Some want a cake-like brownie, only slightly dense. Some desire it moist (almost wet) and ultra dark, but still with a noticeable crumb. And some (like me) insist on a chewy, fudgy brownie. With a shiny, crackly top. This rye brownie recipe definitely falls into the latter group.
Alternative flours seem to be all the rage these days. Buckwheat brownies are also being advertised as the best you’ll ever taste. But for now, I am in love with rye.

Violet Bakery makes cupcakes, whoopie pies with rosewater and pistachio, and other Treats I’d Like To Try. Photo by coolplaces.co.uk.
Now I’ve got a serious brownie craving and am also wondering what a whoopie pie is 🙂
Haha! A whoopie pie is a southern American thing–a sandwich of two soft round cookies (biscuits) and a filling of sweet cream or ganache.
Sounds like something I could get on board with!
Making whoopie is always fun 🙂
Ah, never a truer word spoken! 🙂
These sound like my perfect brownies, just the way i like them. I try to ignore tempting recipes for desserts but I think I will be picking up some rye flour soon!
I was very happy with these, but I’m a sucker for brownies anyway. I might experiment with nuts or the addition of bourbon 🙂
This sounds amazing. I’ve never used rye flour for anything, now that I think of it. I might have to give this a shot!
It was a very unexpected idea, but it works. It helps if you enjoy rye flour, though. I can only get it in a large package, so I have to find other uses for it.
I wonder if Sprouts has it in their bulk section? They used to have that sort of thing.
I agree with you on brownie texture. These look delicious.
Thanks! I would like to experiment with a larger pan, so that they come out thinner.
when we swing by on a vizzit, we’re going to Violet Bakery for breakfast, eh?
I wish I could go there for breakfast. It’s in London.
itsa date !
Yay! The land of tea and cakes and finger sandwiches 🙂 I am ready to go.
ah these look pretty delicious to me and not too slim, i like them with a bit of consistency and height, curious about how they would taste with rye, might try it 🙂
They are fun for a change 🙂 BTW I have send you an email about Carmen!
Oh i am getting back on that today, has been an exhausting week, worked all last night until morning to finish some documentation and brain feels fuzzy right now but still have half a day’s work to get through!
Yeah, I have a mountain of work which I am neglecting at the moment!
Oh, they look delish LM. I am trying to a avoid such things at the moment so will just lick the screen instead. But will file the recipe link away for another day.
I am trying to avoid such things too. LOL
I want one!!
Your brownies look delicious. I’m for chewy, not too sweet.
Thanks, that’s definitely my favorite combination too.