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Baking Mix
Chocolate Rye Brownie Mix
Rated 5.0 out of 5 stars, 1 review$15.99
A fudgy, deeply chocolate brownie built on whole spelt and whole rye. Sized for an 8x8 pan.
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Rates and timing are shown at checkout.
Allergens: Wheat
You add
Butter and eggs
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About this product
A fudgy, deeply chocolate brownie built on whole spelt and whole rye. Rye and dark chocolate belong together: the grain's quiet earthiness makes the cocoa taste darker and rounder, and a little espresso and flaky sea salt sharpen everything. Dutch cocoa, Raaka dark chocolate wafers, ground vanilla bean, and stone-milled Northeast spelt and rye, all in the bag.
You add: butter and eggs. Sized for an 8x8 pan. Written for every baking background: no starter, no special equipment.
Contains wheat.
Ingredients
Organic dark chocolate wafers (Raaka), organic dark brown sugar, organic raw cane sugar, organic stone-milled spelt flour, organic stone-milled rye flour, organic Dutch-process cocoa, organic espresso powder, single origin ground vanilla bean, sea salt, baking powder.
Allergens: Wheat
Preparation
You add: 5 Tbsp (75 g) butter, 2 eggs.
1. Heat the oven to 350°F (180°C). Butter an 8x8 pan and line it with parchment.
2. Melt the butter with the chocolate wafers over barely simmering water, or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
3. Whisk the eggs into the melted chocolate. Add the rest of the mix and stir just until no dry streaks remain. Do not overmix.
4. Spread into the pan and smooth the top. Sprinkle with flaky sea salt if you like.
5. Bake 20 to 25 minutes, until the edges are set and the center still has a slight wobble. Cool completely in the pan before cutting.
1. Heat the oven to 350°F (180°C). Butter an 8x8 pan and line it with parchment.
2. Melt the butter with the chocolate wafers over barely simmering water, or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
3. Whisk the eggs into the melted chocolate. Add the rest of the mix and stir just until no dry streaks remain. Do not overmix.
4. Spread into the pan and smooth the top. Sprinkle with flaky sea salt if you like.
5. Bake 20 to 25 minutes, until the edges are set and the center still has a slight wobble. Cool completely in the pan before cutting.
Weight and storage
Storage: Store the mix in a cool, dry place away from heat; the chocolate wafers soften above 75°F. Best within 3 to 6 months. Once baked: airtight at room temperature up to 4 days, or freeze up to 2 months.
Shipping and delivery
Nationwide shipping. Rates and timing are shown at checkout.
Why these grains
Rye and dark chocolate belong together. Whole rye's quiet earthiness makes the cocoa taste darker and rounder, and whole spelt keeps the brownie dense and fudgy. Both are organic, grown with regenerative practices, and stone-milled in the Northeast.
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Reviews
From home kitchens.
Tell us how your bake turned out. A star rating takes a few seconds, and photos are welcome.
R
The brownie mix was not only easy to make but DELICIOUS! Directions were simple and straightforward too. The chocolate was clearly so fresh and rich. Once the brownies baked they were gone in minutes. Airy enough but perfectly moist and just enough chocolate!!! Ready for my next batch!
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