Embracing the indugent season with dark chocolate treats, Melbourne-based bakery Q le Baker added some ancient grains to the mix this winter. The result is a rich and textured rye millet brownie to be savoured.
About Quentin Berthonneau
Quentin began his love affair with dough at age 15, in his homeland of France.
Soon his passion turned into a career, and he found himself in Melbourne at Vue de Monde. Quentin’s skills caught the attention of the owners of South Melbourne’s Chez Dre, and he joined the team to develop its bakery section with his inventiveness and skills capturing the imagination of Melbourne’s gourmands, Vue de Monde became a destination bakery.
Throughout this period of success Quentin’s longing to return to the fundamentals never went away, and when a space opened up at Melbourne’s iconic Prahran Market, Quentin and the Q Le BAKER team saw an opportunity too good to pass up.
Q Le BAKER gives Quentin the space and independence needed to implement a world-first baking program centered on high quality products, simplicity and principle.
Q Le BAKER is a must-visit artisan bakery that will change how you think about sourdough bread.
Rye Millet Brownie
WHAT YOU NEED
230g dark chocolate
25g cocoa powder
190g white sugar
190g brown sugar
50g wholemeal rye flour
1 tsp salt
65g dark chocolate chips
WHAT TO DO
1. Preheat oven to 160°C. Grease a 33×23 cm baking tray and line with baking paper.
2. Fill half a saucepan with water and bring to a simmer, then place a metal mixing bowl over the saucepan, making sure that the bowl doesn’t touch the water. Melt the butter and dark chocolate in the bowl, mixing occasionally with a spoon to combine thoroughly. Once well combined, remove from heat and leave until ready to use.
3. In a seperate bowl, whisk eggs, brown sugar and white sugar. Once doubled in volume, slowly add the chocolate mix to the egg/sugar mixture. If the chocolate mixture has set, gently heat it over the saucepan until it is just melted again.
4. In another bowl, sift together the rye flour, cocoa powder and salt. Gently fold in the flour mixture to the egg mixture and finally add the chocolate chips and millet.
5. Bake at 160°C for 25 minutes. The top should be shiny with a few cracks. Cool for 30 minutes keeping in tray, then transfer to a wire rack to cool completely. Cut the brownies once completely cool.