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25 August 2023

DARK CHOCOLATE RYE BROWNIES

If you're craving a brownie like our editor Gillian Nelis, then this indulgent version from Stephen Chisholm is perfect to try this weekend.

"There’s very little gluten in rye flour, so this recipe makes for extra gooey brownies," explains Chisholm. "You want these to fall apart. The nuts are optional but they add extra crunch and the chunks of white chocolate add decadence."

80g blanched almonds, optional
80g blanched hazelnuts, optional
300g unsalted butter, chopped
450g 70% dark chocolate
5 eggs
500g caster sugar
125g rye flour
1 pinch sea salt
100g white chocolate, broken into chunks

Step 1. Preheat the oven to 180C/gas mark 4. Line and grease a 36cmx36cm baking tray.

Step 2. If including the nuts, roast them in the oven for 15 minutes, turning once. Leave to cool before chopping roughly.
Step 3. Put all of the butter and 400g of the chocolate (roughly chop the remaining 50g and set aside with the white chocolate) into a heatproof bowl over a pan of simmering water and leave to melt slowly, stirring every so often. Leave to cool slightly before using.
Step 4. In a large bowl, beat the eggs and sugar with a wooden spoon or spatula until just mixed together. Stir in the chocolate mixture before adding the rest of the ingredients, holding back a third of the dark and white chocolate.
Step 5. Pour the mixture into the prepared tin and sprinkle the remaining chocolate over the surface. Bake for 30 minutes, then remove from the oven, at which point it will look wobbly and underbaked but as it cools it will firm up. Leave on a cooling rack for at least one hour or in the fridge overnight.

TIP: You can replace the rye flour with plain flour or the white chocolate with milk chocolate.

Recipe by Stephen Chisholm and photography by Harry Weir, assisted by Brian Clarke

Makes 12 brownies|Difficulty: Easy|

Time: About an an hour, plus chilling time

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