Violet Bakery Rye Brownies Recipe (2024)

Almost 60 years old, and I've licked every batter beater I've ever used. I'll take my chances.

According to Slate:
Using data from the 1990s, the Centers for Disease Control and Prevention estimate that one in 20,000 eggs is internally contaminated with salmonella. Since salmonella prevention practices have improved since then, the egg contamination rate is probably even lower now—indeed, according to Patterson, in Pennsylvania only 0.012 percent of eggs from salmonella-infected flocks are contaminated.
The risk of being struck by lightning is higher than getting salmonella poisoning.

Add this, take away that, reduce here. Gawd, what are you people fixing? I've made brownies for decades and these are absolutely phenomenal! Followed recipe as written and will not change a thing. Used Droste Dutch cocoa (intense chocolate). Licked the beater, scrapped the bowl and will continue to. The flake sea salt really does pump up the taste regardless of the naysayers comments. Add nuts? Understand it's a personal taste but save yourself work and buy a box of mix. Pure heaven here!

I like the rye, but I'm not a fan of the salting fad. Next time, I'd add a slug or two of whiskey or some other alcohol to add a flavor dimension; some coffee liqueur or espresso powder mixed in hot water couldn't hurt either. I would also decrease the sugar to 3/4 a cup for each kind. That said, these are brownies. . . you can't go too far wrong.

I'd wager a tray of brownies that she's using good, farm-fresh eggs from a local producer, which greatly reduces the risks. It's the industrialized eggs you have to worry about.

I loved this recipe! It's so hard to find dessert recipes using just whole grain flours. I also decreased the sugars to 3/4 c. each.

On recommendation of earlier commenters, reduced the sugars to 3/4, added walnuts and a shot of Laphroaig. Smokey, adult deliciousness. Huge hit in my house.

I dissent from that position. I made them for family and friends, and these brownies were met with universal acclaim. In the next batch, I will add walnuts.

Life is compromise. Try Bob's Red Mill LIGHT Rye Flour from which most of the rye berry's bran and germ have been removed. It's not as nutritious, or gut-challenging, and the flavor is mild, but it's lighter and offers more volume. Hodgson Mill's All Natural Stone-Ground, absent preservatives, artificial coloring, flavoring, BHA or BHT is a more nutritious alternative as is Bob's DARK Rye. Try baking for 20 min. instead of 25, or just don't fret the margins.

Hi. To anyone making these brownies who lives at a high altitude as I do at 6,000 ft above sea level - I made them according to the recipe without any changes to account for high altitude and they came out fine and delicious.

Cant wait to try, however way too much sugar. With 70 % dark chocolate, will cut the cup of white sugar totally and use the brown sugar cup only. May add a bit of dark cane syrup for complexity.

The finished batter was thicker than what was shown in the video, but the finished product turned out perfectly - moist and rich. I cooked these for about 5 minutes less than suggested. I think a full 25 minutes would have dried them out.

What is "der ger"?

I think she said "de rigueur." Literally, French for "of rigor." If something is de rigueur, it's a must. As put by my dictionary app, de rigueur means "required by etiquette or current fashion."

These brownies are delicious. I wouldn’t change a thing. Yes it’s a lot of sugar, but I don’t like changing things are kind when baking. Melissa Clarke knows what she is doing, and these brownies are spot on as is. I love the flavor added by the rye flour and the flaky sea salt on top. I will absolutely be making these again.

Fudgey and lovely. 3/4 of the sugar and still great.

I only had unsweetened chocolate on hand and subbed it for the bittersweet. I didn’t add any additional sugar and I’m very glad I didn’t - they were just sweet enough.

These brownies are incredible, and I used pumpernickel flour instead of regular rye flour. What depth of flavor! I didn't have 4 eggs, but used two eggs and two chia seeds "eggs", and also used semisweet chocolate instead of bittersweet. They came out fudgy and gooey, and they're just what my sweet tooth ordered! Great recipe, even with tweaks.

Tried using 3/4 cups for both sugars and baking 25 minutes. Toothpick didn’t come out clean and baked 3 extra minutes.

I made these with buckwheat flour for a gluten free friend. I subbed the flour 1 to 1. I also halved the sugar. Everyone I shared them with wanted more. The buckwheat flour's distinctly nutty taste shone through but was balanced by the richness of a good dark baking chocolate. 100% will make again!

This is my go-to brownie recipe. The only modification I make is reducing overall sugar to 1.5 cups - 2 cups total is much too sweet.

Oh how I love these. Following the advice of many others, I reduced the sugar to 3/4 c. (150 g.) of each and found this perfect to my my preference for dark chocolate. The less-glutenous rye flour makes for a more crumbly texture, but such a delicious one. I normally stop with one reasonable taste of a treat, but these keep calling my name to come back and find the crumbs in the pan, well maybe just one more small slice, well, 2 small slices isn't really an entire serving is it?

Reduce sugar to 175 grams

I tried using weight measures for the first time which meant a lot more butter and chocolate. Not sure i ended up with the right proportions in the end. But hey, its hard to screw up brownies, so we enjoyed them.

Delicious! Agree with others that halving the sugars (200 g total) is fine. Mine were plenty sweet. I ended up baking them for 40 minutes at 350 F, in a glass casserole dish, and they stayed very very gooey. They are not really edible by hand until the next morning after being refrigerated. This could be for a couple reasons: I substituted 10 oz. mini semi sweet chocolate chips for the baking chocolate, but kept the butter proportion the same and added a tablespoon of coffee. Still good!

These were dense, fudgey, and quite tasty. They were gobbled up by my party guests. Ate one out of the fridge the next day and it was even more fantastic, the subtle rye flavor came through.

-based on other comments, i reduced the total sugar to 1/2 cups instead of 2 and used all white sugar with a bit of molasses since i didn't have brown sugar-mixed it all by hand with a whisk then a rubber spatula-went with the crowd and licked the spatula-went with the sea salt, cause i like that trend-they are a perfect brownie, kind of between fudgey and cakey

There was a lot of hype about these, but they did nothing for me. I think boxed brownies are better.

Followed the recipe to the gram but added some bourbon soaked cherries (dried sour cherries), and some dark chocolate chips from the freezer so they'd stay in tact. These are incredible on their own, of course, but with the cherries and chips? Next level.