I stumbled upon this recipe a while back and was eager to give it a go. The combination of rye flour and bay leaf piqued my curiosity and so, I decided I would make it. As with always, I took the recipe and gave it a little spin of my own. Nothing too out there though since I wanted to maintain the basic flavours of this bake.

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I loved the density of these brownies because that made them very fudgy. I found it very much easier to cut after a night in the fridge, especially with the whole almonds which tend to break into the brownie if you cut it at room temperature. Of course, if, like me, you relish having your brownies warm, then dig right into them because seriously, the mess makes these babies all the more pleasurable to eat. Nothing like a hot mess they say!

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Bay Leaf, Almonds, and Rye Brownies (9×9″ Square)

200g Dark Chocolate (72% Cocoa and up preferably)
180g butter
2 tsp fine sea salt
4 Eggs
80g Sugar
75g Brown Sugar
150g Dark Rye Flour

90g Toasted Almonds
1/2 Grapefruit, Zested
30g Sugar

6-8 Fresh Bay Leaves

  1. Preheat oven to 170 deg C and line a 9×9″ baking tin.
  2. Take one egg, separate its yolk from the whites. Then take half the egg white and set aside. The remaining egg white and yolk will be used in the main batter along with the other 3 eggs.
  3. Melt dark chocolate, butter and 1 tsp of sea salt together over a bain marie. Then sat aside to cool
  4. In a clean mixing bowl, whisk eggs and both sugars together until light and fluffy.
  5. Slowly pour dark chocolate mixture into the egg mixture until well combined.
  6. Fold in rye flour until just incorporated.
  7. Pour mixture into prepared tin.
  8. In a small bowl, whisk egg white until white and frothy. Then fold in almonds, grapefruit zest, remaining teaspoon of salt and 30g of sugar.
  9. Pour mixture over brownie batter and spread nicely and as evenly as possible.
  10. Top with bay leaves. Press them into the batter lightly – they can be removed after baking.
  11. Bake for 20-25min until just set. Allow to cool before cutting – I realise that chilling it overnight makes cutting through the almonds even easier.

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So I reduced the amount of sugar used from the original recipe. For me, the brownies had the perfect sweetness level. The grapefruit zest was particularly refreshing but I couldn’t detect much of the bay leaf. If I were to make this recipe again, and I probably will, I’d infuse the bay leaves into the butter-chocolate mixture first, then remove them. For decorative purposes, they do look quite pretty sat on top of the brownie but sadly, they don’t leave much of their aroma behind.

Nevertheless, this recipe is quite a delightful one even with the extra trouble of using half the white of one egg to create the sugar crust. What can I say? I’m always partial to a batch of rich, fudgy, squidgy, chocolatey, brownies. As long as there’s chocolate, I’m in! And I am so in with these!!

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