Sourdough Rye Brownies

Rye has an affinity with chocolate, evidenced by various bakeries across the world making incredibly delicious brownies and cookies using both of these ingredients. The first time I came across the combination was in Claire Ptak’s Violet Bakery cookbook some years ago, which is the basis for this recipe, and what struck me about using rye flour was that the danger of failure was vastly reduced; it was a dislike of dry brownies that had more or less put me off making them at all.

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