Rye Brownies

Sprouted rye flour is great to use in a brownie recipe, as it has a powerhouse of nutrients, and naturally low in gluten.  If you don’t mention it, no one will know!  I used coconut sugar as a sweetener, but you can add sucanat, or any other crystallized sugar of choice.  A liquid sweetener will cause the brownies to be too dense.

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½ cup butter

1 Tbsp. olive oil

1/3 cup coconut sugar

2 eggs

2tsp vanilla extract

1 tsp espresso powder

½ tsp salt

¼ tsp baking powder

1/2 cup Summers Sprouted Rye Flour

½ cup unsweetened cocoa powder1 oz semi-sweet chocolate

Melt butter, along with semi-sweet chocolate in double broiler, or over very low heat in pan.

Blend eggs, coconut sugar, olive oil and vanilla extract, then add butter/chocolate mixture and mix.

Combine flour, espresso powder, baking powder, salt and cocoa powder in separate bowl.

Add flour mixture to egg mixture and slowly combine.

Butter and line a 6 X 10 pan with parchment paper and pour brownie mixture into pan.

Bake at 350 degrees for 25-30 minutes, depending on your personal preference.

Cool and cut.

Rye Brownies

Soft and full of chocolate!

Ingredients
  

  • 1/2 c butter
  • 1 tbsp olive oil
  • 1/3 c coconut sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp espresso powder
  • 1/2 tsp salt
  • 1/8 tsp baking powder
  • 1/2 c Summers Sprouted Rye flour
  • 1/2 c unsweetened cocoa powder
  • 1 oz semi sweet chocolate

Instructions
 

  • Melt butter, along with semi-sweet chocolate in double broiler, or over very low heat in pan.
  • Blend eggs, coconut sugar, olive oil and vanilla extract, then add butter/chocolate mixture and mix.
  • Combine flour, espresso powder, baking powder, salt and cocoa powder in separate bowl.
  • Add flour mixture to egg mixture and slowly combine.
  • Butter and line a 6 X 10 pan with parchment paper and pour brownie mixture into pan.
  • Bake at 350 degrees for 25-30 minutes, depending on your personal preference. Cool and cut.

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