One-Bowl-Wonders: Rye Brownies with Lavender Whipped Cream
This recipe is part of the One-Bowl-Wonders series. Recipes is this series are simple, quick, and can be made with just one bowl. They are designed to be ready to eat in about an hour without wrecking your whole kitchen! Easy recipes. Easy clean-up. Big reward!
Inviting more spontaneity into an already busy schedule is tricky for me. I live by my i-phone calendar. If it doesn’t exist on my calendar, it doesn’t exist in my life. But, this methodology makes my life feel very regimented. I find myself struggling with “last minute” in a way that I never used to. I like plans, especially plans that get entered into my i-phone calendar.
But life isn’t about my plans. Things come up. People come up. Unplanned nights eating brownies with friends while laughing about chickens, gardens and, strategies for keeping the squirrels away from both, come up. And I am so glad things like this come up. These nights breathe a little life into a regimented life. They keep life from becoming stale.
This is the spirit behind the one-bowl-wonders series. Recipes that are quick and easy to make, without a big mess to clean-up. These are recipes with last minute gatherings in mind.
One-bowl-wonders are your back-pocket recipes – the ones that you can whip up for unexpected company or movie night-in….
Or, you know, late-night extra-fudgy brownie cravings.
These rye brownies are super gooey, dense earthy and chocolately. The mixture of all-purpose and rye flour adds an earthiness to the flavor and the lower gluten content in rye flour lends to an overall gooey texture. These brownies really need no accompaniment… however if you are serving them warm, I certainly wouldn’t complain about a generous scoop of ice-cream. And if you really want to give them an extra something special, try steeping lavender in your cream before whipping it up. The slight earthiness from rye flour pairs perfectly with the florals of the lavender.
On a side note, infusing cream with lavender is always a good idea. Anytime you want to add some light floral notes to your whipped topping, Lavender is your answer.
These brownies are unbelievably gooey and delicious. With the lavender whip, they are elevated to a whole new level. With ice-cream I feel like I’m indulging in some sort of sinfully delicious treat. And with the whip, I feel the exact same way, but fancier. Ya’ll, I am not fancy. So one-bowl-wonder recipes that feel fancy are my happy place.
- 3/4 cup dutch process cocoa
- 4 tbsp. canola oil (or other flavorless oil)
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs, room temperature
- 1 tbsp. vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup rye flour
- 1/4 tsp. salt
- 1 1/4 tsp. dried organic lavender (food grade), divided
- 1/2 cup heavy cream
- 1 tbsp. sifted powdered sugar
Preheat oven to 350 degrees.
In a medium sauce pan, melt butter. Remove from heat once melted. Whisk in cocoa and oil until combined. Stir in both sugars. Then mix in eggs and vanilla, just until combined. Stir in both flours and salt until just combined. Pour batter into lightly greased 9x13" glass baking dish. Bake for 18-20 minutes until set throughout. Do not over bake!! The result should be very fudgy. When in doubt, air on the side of slightly under-baked vs. slightly over baked.
If eating brownies warm, allow them to cool for at least 10-15 minutes before slicing and serving. If serving warm, I suggest a scoop of ice-cream;)
If making the lavender whipped cream, place cream and 1 tsp. lavender in a bowl. Refrigerate overnight or up to 24 hours to allow the lavender flavor to infuse the cream. Strain lavender from cream and discard solids Whip the cream in a stand mixer or with electric beaters until it forms soft peaks. Then add in the powdered sugar and mix a few more seconds. Do not over-mix. Serve a dollop of lavender whip as desired with a brownie. Garnish with remaining lavender as desired.