Surprisingly Good Fresh Milled Rye Brownies Recipe

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I’ll be honest, when I was searching for ways to use a bag of rye berries, desserts weren’t even on my radar. Brownies? Never would have crossed my mind! But these homemade brownies made with fresh-milled rye flour will wow you! These brownies are rich, deeply chocolatey, and perfectly fudgy. This surprisingly good, fresh-milled rye brownies recipe proves that baking with whole grains not only adds nutrients to your baked goods, but also adds a depth of flavor that you won’t find using all-purpose flour. If you’re looking to wow your friends and let rye really shine, these might just become your new favorite whole grain brownies.

Why Use Fresh Milled Rye Flour?

Rye often gets a bad rap when it comes to flavor. Too often, the flavor of rye is associated with the pungent aroma and taste of caraway included in traditional rye bread. Rye itself has a unique, slightly tangy flavor often described as “nutty, earthy, and slightly malty”. The grassy flavor can have a floral tone. 

While rye and chocolate might be a surprising combination for most Americans, it’s a popular combination in Danish culture. Danes enjoy a chocolate sandwich of rye bread and a thin layer of chocolate called pålægschokolade. It’s been a cultural staple for over 60 years!

Rye is lower in gluten, most similar to soft wheat. It has a higher moisture content than most wheat, which creates baked goods that are moist and tender.  When it comes to the best brownies, rye creates a more dense texture that is tender and fudgy. I think we can all agree that brownies with a fudgy texture are absolute perfection! 

How to Make Fresh Milled Rye Brownies

Step 1: Measure and mill 145 grams of rye berries. Add baking powder and salt, stir until mixed. Set aside. 

Step 2: Melt two sticks of butter just until melted. Add to a heatproof bowl or the bowl of a stand mixer. 

Step 3: Add 2 cups of sugar. I like to use raw sugar. Using a whisk attachment, cream the butter and sugar. Add vanilla extract and mix. 

Step 4: Add the eggs one at a time, beating well after each addition.

Step 5: Add cocoa powder and mix well. 

Step 6: Add fresh milled flour mixture to the wet ingredients, stir just until mixed. 

Step 7: If using, fold chopped nuts into the batter. 

Step 8: Using a rubber spatula, pour brownie batter in an even layer into a prepared baking pan. I like to line an 8″ cast-iron skillet with parchment paper. 

Step 9: Bake at 350 degrees in a preheated oven for 30-40 minutes (depends on the thickness of the brownies). Bake until the center is set, and the brownies begin to pull away from the edge of the pan.  Use a cake tester or toothpick; insert it into the center. For a fudgier texture, it should come out mostly clean. There may be some moist crumbs, but no wet batter. For cake-like brownies, the toothpick will be clean. 

Step 10: Allow to cool in the pan for at least 15 minutes. Then use the edges of the parchment paper to carefully lift it out of the cast-iron skillet and cool on a wire rack. Please note: If using a cast iron skillet, the brownies will continue to cook in the hot pan after removing from the oven. Cool enough to set and remove promptly.

Store brownies in an airtight container.

Tips for Perfect Rye Brownies

Whole Grain Brownies Done Right

The rich, fudgy, and deeply chocolaty flavor of these fresh milled rye brownies has made me a believer! The more I experiment with fresh-milled grains, the more I discover the richness that whole grains bring to my baking.  With generations of cooks relying on store-bought flour, I realize we have been missing out on the complex flavors that wholesome ingredients were always meant to bring to our table. Don’t be surprised if no one guesses you’re baking with whole grain rye. Instead, enjoy the compliments while serving up this decadent dessert and spreading the word about the difference whole grains make.

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