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.
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!
- 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
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.
