Brownies with wholemeal rye flour
Source: https://www.meranermuehle.it/rcp_recipe/brownies-with-wholemeal-rye-flour
Total time
20 Minutes
Baking/cooking time
20-25 Minutes
Difficulty
easy
Ingredients
For 1 baking tray (38x26)
| 200 | g | Whole grain rye flour |
| 150 | g | Butter |
| 300 | g | Dark Valrhona chocolate (66%) |
| 50 | g | Unsweetened cocoa powder |
| 200 | g | Sugar |
| 4 | Eggs | |
| 2 | tablespoons | Baking powder |
| 1 | package | Vanilla sugar |
| 1 | pinch | Salt |
| q.s. | Powdered sugar | |
| q.s. | Strawberries |
Preparation
- Melt the butter with the dark chocolate in a hot water bath, then leave to cool slightly. Beat the eggs with the sugar and vanilla sugar until they form a homogeneous mass. Add the melted chocolate mixture.
- Fold the sifted flour mixed with the baking powder, the pinch of salt and the cocoa powder into the egg mixture with a wooden spoon. Pour the batter into the tray and smooth it out.
- Bake in the preheated oven for about 20-25 minutes - they should still be a little soft in the middle. Leave the brownies to cool in the baking tray, then cut into small squares and garnish with icing sugar and strawberries.
Whole grain rye flour
La farina integrale di segale del Molino Merano è particolarmente indicata per prodotti da forno salati e genuini, come ad esempio il pane di cereali misti con pasta acida. La farina di segale integrale è particolarmente preziosa perché contiene tutti i componenti del grano, compreso il germe.
750 g
€1.40
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