Rosemary Rye Brownies
February 12, 2015
As if the world needs yet another brownie recipe, right??
Of course I'm a bit biased, since I specifically honed and tweaked this recipe until I arrived at the brownie of my dreams (during a blissful era marked by multiple revolving pans of brownies on my counter), but I think I can safely say you will love this brownie too. It has received the all-telling moan of approval from several friends.
I'm always looking for new ways to use rye since we grow it and mill it ourselves. Last summer, my friend Ladleah had the brilliant idea to make brownies with our rye for Maine Fare and that's what first put the bug in my ear.
Rye has a robust flavour that pairs beautifully with dark chocolate, and I have a little theory that because it contains less gluten than wheat, it creates a less doughy, and more chewy brownie. Either way, I believe it makes a brownie that has much more personality and je-ne-sais quoi than one made with plain white flour.
Add the fragrant earthy tones of fresh rosemary (inspired by my mom's basil chocolate cake) and you've just taken this brownie to a whole other level. There. Have I sold you on it? I hope so! And I hope you have a wonderful Valentine's Day.
You'll find my recipe on PBS Food.
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