Violet Bakery rye brownies from The New York Times Cooking by Melissa Clark and Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

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

  • amandabeck on March 31, 2022

    Wow, these were really good. They were dense and rich. The recipe said to eat them within 24 hours of baking; these got gobbled up during game night so I stashed the two remaining in the fridge overnight. I thought the rye flavor deepened even more overnight. Tasty!

  • babyfork on October 01, 2020

    These are dense, rich, and delicious.

  • babyfork on May 10, 2020

    Bittersweet chocolate (60 to 70 percent cocoa). Droste is not specified but that's all that came up when I entered "bittersweet chocolate" into the ingredient field.

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