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.
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.