Rye chocolate brownies from The Violet Bakery Cookbook (page 153) by Claire Ptak

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abrownb1 on January 24, 2022

    My fave local bakery has a rye brownie that I love so decided to try this out and it's a winner! I used locally milled rye, TJs pound plus 72%, and Cacao Barry Extra Brute cocoa. I made half a batch in an 8x8 pan and 2 large US eggs was perfect. Followed the weight amounts and it was perfect so must be the cup conversions that are off. These are very rich so I cut into 16 squares and it's the perfect sweet treat. Don't skip out on the salt on top - helps offset the richness.

  • tarae1204 on March 26, 2021

    Delicious! I love these brownies. Since of the 8 comments on this recipe, reviews are mixed, here is what I did. I used metric measurements entirely. Four large eggs came out to 200g eggs. Ptak doesn’t specify what type of cocoa powder; I used organic natural. I used 72% cocoa chocolate from Trader Joe’s for the solid chocolate and combined salted and unsalted butter (just using what I had). I sprinkled a healthy teaspoon Maldon salt on top and I think this is another very important step to balance the sweetness. I baked them on the convection setting in the specified pan.

  • Lepa on March 31, 2019

    These were too rich and much too sweet for us. We ate 1/2 and threw the rest away.

  • TrishaCP on March 30, 2018

    I liked the combination of rye and chocolate, but I wouldn't make them again. Maybe I found them too rich also, I'm not sure, but something was offputting about them to me. My husband liked them a lot though. I baked them for 25 minutes because they were still liquidy at 20, and they had really dried out by then, so that may be coloring my opinion.

  • MmeFleiss on March 07, 2018

    I made this using the metric amounts and it worked perfectly. The rye was not noticeable to the brownie purist in my household.

  • e_ballad on July 21, 2017

    Very good & absolutely decadent. The rye & dark chocolate is a fantastic combination.

  • sosayi on April 14, 2017

    These are incredibly rich, but also incredibly good. The rye flour adds a great undertone to the brownies... it marries perfectly with the dark chocolate flavors. Love these!

  • DKennedy on March 04, 2017

    I made a batch of these for Super Bowl this year and I am sorry to say they were too rich for my tastes.

  • Astrid5555 on March 12, 2016

    As mentioned in the recipe headnote "... (these are) a chewy, rich, gooey, nutty chocolate treat" - actually the best brownies I have baked in a very long time!!!

  • Zosia on November 11, 2015

    Inspired by Chad Robertson's Salted Chocolate Rye Cookies (which are fantastic), these brownies are decadent, fudgy, intensely chocolatey squares that capture the essence of those cookies. I used 60% cacao chocolate and I thought they could be less sweet. Next time I'll use 70% or perhaps reduce one of the sugars by 100g. With no 8x12 pan available, I baked these in a 9X13". They were gooey at 20 minutes and fudgy - my preference - at 24 minutes. I weighed my ingredients but checked the conversions as I went and again noticed problems in the North American edition: 200g rye flour is closer to 1-3/4 cups (dip and sweep method); 200g eggs are 4 "large" Canadian eggs.

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