Rye Chocolate Brownies
My brownies are an absolute favourite at home and are effortlessly made using the new KitchenAid® Artisan® Mini Mixer; a convenient size for my London kitchen and very versatile, it is an essential piece of my kitchen. These brownies have a flaky sugary top, chewy corners and gooey centre that so many recipes don’t deliver; the rye gives them an even richer depth.
- 200 gram Dark Chocolate- 72%
- 140 gram Butter
- 3 Medium Eggs- Room Temperature
- 100 gram Caster Sugar
- 125 gram Soft Brown Sugar
- 1 tbsps Carob or Hazelnut Spread
- 55 gram Dark Rye Flour- Finely Ground
- 2 tbsps Plain Flour
- Pinch Of Salt
Preheat the oven to 150°C fan and line a 4cm deep 15 x 25 cm baking tray.
Break up the dark chocolate into a heatproof bowl. Add the butter and set the bowl over a pan of simmering water, making sure it doesn’t touch the water. Stir to combine then remove from the heat and leave to cool slightly.
In your KitchenAid® Artisan® Mini Mixer, whisk the eggs with the sugar until combined but not yet pale or fluffy.
Pour the chocolate mixture over the eggs and sugar and stir to incorporate. Stir in the carob or hazelnut spread. Fold through the flour with a pinch of salt.
Scrape the batter into the tray and bake for 15 minutes; the top should look flaky and cracked and have turned lighter brown, the edges should be wrinkly and the brownie shouldn’t be wobbly in the tray. Take it out as soon as it looks like this, as it will keep cooking in the tray as it cools.
Leave to cool in the tin then cut into squares.