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Dark Chocolate Rye Brownies

CHOCOLATE!!! I seriously can't go a day without it, but not candy bar chocolate, the real thing. This is my guilty pleasure and I love it. We all have one of those kinds of foods.

What is yours? 

It is nothing to be ashamed of. Embrace the foods you love and enjoy them. BUT we have to enjoy them in moderation. That is the key to enjoying them and not overeating. A helpful tip to enjoy the foods we love in moderation is to serve it in a smaller serving size. When we have just a little we know that is all we are going to get so we savor it and actually end up enjoying it more. If it is one bit or 4, we savor each and every bite knowing that there will not be anymore after we finish it. This way we are not eliminating it from our diet and we still get to enjoy it, but the key is moderation. 

Here is a helpful chocolate tip! 

To save time melt the chocolate in the microwave, but only 30 seconds at a time. If you microwave it longer than that the chocolate will seize. NOT GOOD! When that occurs it can become very difficult to work with and can change the flavor of the chocolate as well. Also if after a total of 1 minute of microwaving the chocolate chips haven't melted, use a spatula and stir vigorously. The heat from the chocolate will melt the other chips. If you still have a few stragglers after that microwave it for about 10-15 seconds and stir again. This is a very easy way to melt chocolate and still get the same consistency you would get from melting it over a double boiler. 

Now if you are no rush you would melt the chocolate over a double boiler. Make sure to not boil the water and not have it touch the bottom of the bowl where the chocolate is, because what can happen is the chocolate will burn. Again, NOT GOOD! Chocolate is a delicate ingredient and needs to be used in a careful manner. The more care you put into melting chocolate the better it will taste, trust me.

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RECIPE:

Yields 20-24 small servings 

Time: 4 hours 

INGREDIENTS:

1 cup dark chocolate chips - melted 

3 large eggs

10 TBSP unsalted butter 

1/2 cup cane sugar

1 teaspoon vanilla extract 

1/4 cup unsweetened cocoa powder

1 cup all purpose flour 

1/2 cup rye flour 

1/2 teaspoon sea salt 

1/2 cup semi sweet chocolate chips 

1 tablespoon of milk

Coarse Sea Salt to garnish (about 1 teaspoon)

METHOD:

1. Preheat the oven to 350 degrees. Grease an 8x8 baking pan.

2. Melt the dark chocolate over a double boiler or in the microwave. Set aside for it to cool slightly.  In a large bowl add all the dry ingredients (AP flour, rye flour, unsweetened cocoa powder, and sea salt).

3. Place 8 tablespoons of butter in a stand mixer. Leave the other 2 for the ganache later. Add the sugar in the stand mixer and cream together until it is well combined. 

4. Add the 3 eggs, vanilla extract, and melted dark chocolate. Mix until you break the egg yolk. 

5. Then with the mixer on low add the mixture of the dry ingredients. Pour this brownie mixture into the greased pan. Spread the mixture to the corners of the pan and smooth the top. Bake in the oven for 18-20 minutes. Remove from the oven and allow it to cool for 20-30 minutes. 

6. Once the brownies have cooled at room temperature place it in the fridge for 1-2 hours. 

7. Once the brownies have cooled, melt the semi sweet chocolate chips. Add the 2 remaining tablespoons of butter, mix until the butter melts and the chocolate should become thicker. Then add the tablespoon of milk and this will loosen up the chocolate creating the ganache. Pour it over the cooled brownies. Using a spatula spread the ganache over evenly. Sprinkle the ganache with the coarse or rock salt. Place this back in the fridge for another 1-2 hours for the ganache to set. 

8. Once the ganache is set gently flip the brownies out of the pan. With a very sharp knife cut the brownies into squares. 

Enjoy! 

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