Double Chocolate Rye Brownies with Sea Salt

ryebrownie

—> Watch me make these on my YouTube channel! <—

Double Chocolate Rye Brownies with Sea Salt

Yields: 1 (9×13-inch) pan of brownies

 

Nonstick spray, for greasing the pan

12-ounces good quality dark chocolate, 70% cocoa solids

1 cup unsalted butter (2 sticks), cut into 1 tablespoon pieces

5 large whole eggs

1½ cups granulated sugar

½ cup dark brown sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

1½ cups dark rye flour

½ cup cocoa powder (Dutched or natural)

¼ teaspoon Maldon sea salt, for sprinkling over top

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Create a foil sling (for easy removal of the brownies) to fit into a 9x13x2-inch pan. Lightly spray the foil with nonstick spray.

Melt the chocolate and butter in a heatproof glass or metal bowl, set over a saucepan of simmering water, stirring slowly to combine. The simmering water should not touch the bottom of the bowl. Once melted, remove from the heat to cool.

Add the eggs, sugars, vanilla extract and salt to the bowl of a stand mixer (you can also use an electric mixer and a medium bowl) and whisk on medium-high until light and fluffy, approximately 7 minutes.

Add the flour and cocoa powder to a medium bowl. Whisk to combine. Set aside.

Slowly stream in the cooled chocolate to the whisked eggs and sugar, while whisking on low, until combined, approximately 1 to 2 minutes.

Add the dry ingredients, one spoonful at a time, to chocolatey bowl, whisking on low until combined.

Pour the brownie batter into the prepared pan. Smooth the top with a spatula. Sprinkle Maldon sea salt over top.

Bake for 22-24 minutes, until the brownies are mostly firm. (Note that a toothpick inserted in the brownies will not come out clean.)

Let brownies cool to room temperature before cutting.

Store any excess brownies in the refrigerator or freezer.

Spiced Carrot Almond Bites

A few months ago, I had an excess of carrots (and by excess I mean about a 20 pound surplus) and a bit of a sweet tooth. Well, what to do? Throw some carrots, fruit, nuts, spice and cocoa in my food processor and minutes later, my sweet tooth problem was resolved! Hooray! As far as my surplus of carrots, well, I made a very small dent with this dessert snack, but I can say that I did enjoy a lot of carrot juice that week. Win-Win! (Did I mention these are raw, gluten free, vegan and DELICIOUS?)

P.S. You can see a video of me making these on my Facebook Page.

 

Spiced Carrot Almond Bites

 

 

Spiced Carrot Almond Bites

Yield: approximately 16 balls

 

3 small carrots, peeled and chopped into the size of whole almonds

1 teaspoon orange zest

15 deglet noor dates, pitted

5 dried black mission figs, chopped roughly

1 tablespoon old fashioned rolled oats

1 cup toasted almonds

1 teaspoon cocoa powder

1 tablespoon grade B maple syrup

2 teaspoons pumpkin pie spice

1-ounce good quality dark chocolate, 65-70% cocoa solids, chopped roughly

¾ cup unsweetened shredded coconut

 

Place all ingredients, except coconut, in a food processor and process until well combined and the ingredients stop moving about in the bowl.

Place shredded coconut on a large plate.

Using your hands, roll dough into 1-inch balls and roll balls in the coconut to coat.

Refrigerate 30 to 45 minutes to firm up before serving.