Rye–Aronia Brownies with Black Currant Jam Thumbprint

Rye–Aronia Brownies

with Black Currant Jam Thumbprint

Version 2

By Odessa Piper
Prepared at the 2024 Perennial Farm Conference, Madison, Wisconsin

Dense, chewy rye brownies with a concentrated aronia depth and a jewel-like black currant center.

This recipe reflects Chef Piper’s long-standing devotion to regenerative agriculture and her gift for translating land-based ingredients into deeply satisfying, memorable food. It was an absolute joy to collaborate on—thoughtful, grounded, and utterly splendid from first bite to last. Dense and delightful.

Yield

20 brownies (1 ounce each)

Ingredients

Brownie Dough

• ¾ cup whole-grain rye flour (3 oz)

• ½ teaspoon sea salt

• ¼ cup cocoa powder (0.75 oz)

• 2 large eggs (3.75 oz), warmed in shells

• ¾ cup granulated sugar (5 oz)

• 1 stick unsalted butter (4 oz)

• ½ cup semi-sweet chocolate chips (3 oz)

• ½ cup dried aronia berries (2 oz)
  (from juiced aronia pomace, Viroqua)

• 1 teaspoon vanilla extract

Thumbprint Filling

• ¼ cup black currant jam (2.5 oz), plus extra as needed

Method

1. Warm the Eggs
   Place eggs (in their shells) in a small bowl and cover with hot tap water. Set aside while preparing the remaining components.

2. Melt Chocolate & Aronia
   In a heavy-bottomed saucepan over very low heat, combine the butter, chocolate chips, and dried aronia berries.
   Heat gently, stirring occasionally, until melted and cohesive. Do not rush this step.

3. Flavor the Base
   Remove from heat and stir in vanilla extract until fully incorporated. Set aside.

4. Prepare Dry Ingredients
   In a medium bowl, whisk together rye flour, cocoa powder, and salt. Set aside.

5. Whip Eggs & Sugar
   In a stand mixer fitted with the whisk (or using a hand mixer), whip the warmed eggs for 30 seconds.
   Add sugar and continue whipping on high speed for approximately 3 minutes, until the mixture is pale, thick, and nearly tripled in volume.

6. Temper the Eggs
   Stop the mixer. Using a rubber spatula, gently fold in half of the warm chocolate-butter-aronia mixture to temper the eggs.
   Fold in the remaining half until just combined.

7. Incorporate Dry Ingredients
   Sprinkle the rye-cocoa mixture over the batter and fold gently until no dry streaks remain.

8. Chill the Dough
   Cover and refrigerate for at least 1½ hours, until the dough is firm enough to portion cleanly.

9. Portion
   Scoop dough into 1-ounce balls and set aside.

10. Preheat Oven
    Preheat oven to 350°F (175°C).

11. Prepare Baking Sheet
    Line a baking sheet with parchment paper or a silicone baking mat.

12. Shape
    Place dough balls 2 inches apart. Press a deep indentation into the center of each.

13. Fill
    Spoon approximately ¼ teaspoon black currant jam into each indentation.

14. Bake
    Bake for 10 minutes, removing from the oven while centers remain slightly molten.

15. Chill Before Serving
    Allow brownies to cool, then refrigerate before serving for optimal texture and structure.

Chef’s Notes

• Aronia is intentionally used with restraint here—its role is to deepen rather than dominate.

• Rye flour brings earthiness and structure, grounding the chocolate and fruit.

• These brownies improve with rest; refrigeration allows the flavors to settle and the crumb to become beautifully dense.

About This Collaboration

Chef Odessa Piper’s work exemplifies the rare intersection of culinary excellence and agricultural integrity. Her commitment to regenerative farming and ingredient-forward cooking made this collaboration not just successful, but genuinely meaningful. This dish—created and shared at the Perennial Farm Conference—was a memorable, nourishing experience in every sense.    

Odessa at the 2024 Perennial Farm Conference, Madison, Wisconsin