Whole-grain rye flour brownies, with creamy peanut butter, between layers of dark chocolate ganache, and a sprinkling of sea salt make these brownies fancy enough for your holiday gatherings.
The Food: Dark Chocolate Rye Flour Brownies
Dark Chocolate, a swirl of creamy peanut butter, and a generous sprinkling of sea salt check all the boxes for comforting flavors (much like these cookies), but these rye flour brownies are whole grain and layered, so they feel fancy enough for sharing this holiday season.
The Personal: Simple & Sweet
A lot is going on, a lot is shifting, and I’m looking forward to taking some time to lean into the wintery nights and reflect. By design, I’ve been busy soaking up this season. There have been snowy walks with dogs, neighborhood tours to peep holiday lights, lots of baking, hot peppermint drinks, and festive decorating sessions with my chosen family.
In the spirit of spending as much time in the moment, I’m keeping my posts short and sweet lately. This is also so I get these recipes to YOU in time for your last round(s) of holiday baking.
Happy holidays, my friends! Thanks for spending time with me in this corner of the web. <3
You Might Also Like: Black & Gold Cheesecake Bars
If you like the idea of fancy brownies, you might like this recipe from my book, The Gluten-Free Grains Cookbook. These Black & Gold Cheesecake Bars are a dorky play on words. “Black and Gold” is an ode to my city, Pittsburgh, the rustbelt city of bridges (many of which are in fact quite yellow). Gold also references the spices in the cheesecake layer that are reminiscent of golden milk. Think ginger, orange, colorful turmeric, and the warming notes of cardamom and cloves.
Julep’s Corner:
Be sure to pull out all the plaids, all the warm blankets, and that special someone you love to help you be extra cozy this time of year.
Dark Chocolate Rye Flour Brownies with Salted Peanut Butter & Ganache
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 1/2 cups dark chocolate chips, divided
- 1 cup coconut sugar
- 1 tablespoon coffee liquor
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee (optional)
- 3 large eggs, at room temperature
- 1/3 cup dark rye flour
- 1/3 cup raw cacao powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Toppings/Layers
- 2 3.5 oz dark chocolate bars, chopped
- 1 stick butter
- 1/3 cup creamy peanut butter
- Coarse sea salt
Directions
- Preheat the oven to 350° F. Line a 9x9 inch square pan with parchment paper.
- Using a double boiler method, melt together the butter and 1 cup of the dark chocolate chips.
- Stir in the coconut sugar, coffee liquor, vanilla, and instant coffee.
- Beat the eggs in the bowl of a stand mixer for 1 minute, until bubbly on top, then add the chocolate mixture to the eggs.
- Add the rye flour, raw cacao, baking powder, and salt. Beat until just combined.
- Fold in the remaining 1/2 cup chocolate chips. Spread the mixture evenly into the prepared baking pan.
- Bake for 28-30 minutes or until the brownies are just set. Transfer to a wire rack to cool.
- While the brownies cool, melt the chopped dark chocolate and butter in a saucepan over medium heat until smooth. Pour half of the chocolate ganache over the brownies and smooth it out until it reaches the edges.
- Swirl in the peanut butter, then place the brownies in the freezer for 15 minutes to set. Once set, pour the remaining ganache over the surface.
- Allow the ganache to set slightly, then sprinkle with coarse sea salt.
