A health(ier) brownie?
Dark chocolate, rye, and pecan nuts
Although the sugar ratio prevents them ever qualifying for full health food status, in the spirit of making everything we eat ever so slightly more wholesome, these lockdown brownies got an upgrade this week with rye flour and pecans.
Besides being super simple to make, they have a pleasing fudgy middle, thanks to a few squares of dark chocolate, and a surface with cracks and a slight sheen that looks as if a layer of chestnut-brown rice paper has been gingerly laid on top.
They were based on Katharine Hepburn’s recipe for brownies, shared in an essay by Laurie Colwin1. ‘If there were no other reason to admire Katharine Hepburn,’ she writes, ‘this pan of brownies would be enough to make you worship her.’