Peppermint Brownie Bites made with Rye Flour

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Gooey and rich bites of mint chocolate made with freshly milled rye flour. Dark and decadent with notes of malt and sprinkled with peppermint candy. For those people who can't get enough deep chocolate, these peppermint brownie bites will have you coming back for more.

Rye is higher in protein and nutrients than regular wheat but has less gluten forming properties. Which means it makes great treats. Plus, if someone is gluten sensitive and wants to try adding in freshly milled flour, rye is a good choice.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Preheat oven to 350 degrees.

Crush 2 peppermint candy canes into small pieces and set aside.

Measure out 125 grams of rye berries. Or substitute with soft white wheat berries.

Mill rye on the finest setting into a large bowl.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Add 35 grams of Dutched cocoa powder, 1/2 teaspoon of salt and 1/2 teaspoon of baking powder into a medium mixing bowl. I use a glass anchor bowl that came in a set. Stir together with a whisk to blend well. Dutched cocoa will give that fudgy flavor. Regular cocoa powder tends to dry out the brownie but can still be used in a pinch.

Measure out 200 grams of semi-sweet chocolate chips and 7 tablespoons (100 grams) of butter.

Pour chocolate chips and butter into a small sauce pan.

Heat on low and stir constantly until the chocolate is completely melted and glossy. Remove from heat.

In a large mixing bowl, combine 100 grams of cane sugar and 100 grams of brown cane sugar.

Add 3 eggs, 1 & 1/2 tablespoons of vanilla exact, and 1/8th of a teaspoon of peppermint extract.

Using a hand mixer, blend egg mixture until light and frothy.

Add chocolate sauce mixture into the frothy eggs first. Make sure sauce is cooled slightly before, it could scramble the eggs if too hot.

Stir until smooth and combined.

Add the flour cocoa powder to the chocolate batter.

Mix until combined but not over mixed.

Grease or line muffin pan with parchment paper liners. I like using these muffin liners from Amazon. They are dye free and hold up nicely.

Pour brownie batter into muffin tins about half way up. The batter will start to firm up fairly quickly, so try to work fast.

Sprinkle the top of the batter with the candy cane pieces.

Bake for 13-14 minutes.

Edges should be crisp and center should be puffed up. I try to look for a slight gooeyness in the middle. If not over baked, the filling will be cooked but warm and moist.

Allow brownies to cool for at least 10 minutes before removing from the muffin pan. This allows to center to firm up slightly.

Store in an air-tight container for up to 1 week or freeze for up to 3 weeks for freshest brownies.

Yield: 12

Peppermint Brownie Bites with rye flour

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Gooey and rich bites of mint chocolate made with freshly milled rye flour. Dark and decadent with notes of malt and sprinkled with peppermint candy pieces. For those people who can't get enough deep chocolate.

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Ingredients

• 125 grams (about 1 cup) of rye grain berries
• 35 grams of Dutched cocoa powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 200 grams of semi-sweet chocolate chips
• 100 grams (7 tablespoons) of butter
• 100 grams of cane sugar
• 100 grams of brown cane sugar
• 3 eggs
• 1 & 1/2 tablespoons of vanilla extract
• 1/8 teaspoon of peppermint extract
• 2 peppermint candy canes crushed

Instructions

1. Preheat oven to 350 degrees.
2. Crush peppermint candy canes into small pieces. Set aside.
3. Measure out 125 grams of rye berries.
4. Mill rye on the finest setting into a large bowl.
5. Add 35 grams of cocoa powder, 1/2 teaspoon of salt and 1/2 teaspoon of baking powder and stir with a whisk.
6. Measure out 200 grams of semi-sweet chocolate chips and 7 tablespoons (100 grams) of butter.
7. Pour chocolate chips and butter into a small sauce pan.
8. Heat on low and stir constantly until the chocolate is completely melted and glossy.
9. Remove from heat.
10. In a large mixing bowl, combine 100 grams of cane sugar and 100 grams of brown cane sugar.
11. Add 3 eggs, 1 & 1/2 tablespoon of vanilla exact, and 1/8 teaspoon of peppermint extract.
12. Using a hand mixer, blend egg mixture until light and frothy.
13. Add chocolate sauce mixture into the frothy eggs first.
14. Stir until smooth and combined.
15. Add the flour cocoa powder to the chocolate batter.
16. Mix until combined but not over mixed.
17. Grease or line muffin pan with parchment paper liners.
18. Pour brownie batter into muffin tins about half way up.
19. Sprinkle the top of the batter with peppermint candy cane pieces.
20. Bake for 13-14 minutes.
21. Edges should be crisp and center should be puffed up. I try to look for a slight gooeyness in the middle. If not over baked, the filling will be cooked but warm and moist.
22. Allow brownies to cool for at least 10 minutes before removing from the muffin pan.
23. Store in an air tight container.

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