Rye Chocolate Brownies

Fresh flour recipe

Dense chocolate brownies where freshly milled rye adds a rounded, slightly malty depth.

45 minutes
Makes 12 squares

Milling note

Mill rye fine. Rye absorbs slowly, so rest the batter for 10 minutes before baking.

Ingredients

  • 90 g freshly milled rye flour
  • 180 g dark chocolate
  • 140 g butter
  • 160 g light brown sugar
  • 2 eggs
  • 25 g cocoa powder
  • 1/2 tsp baking powder
  • Pinch of salt

Method

  1. Heat the oven to 175 C and line a 20 cm square tin.
  2. Melt chocolate and butter together, then cool for 5 minutes.
  3. Whisk in sugar and eggs.
  4. Fold in rye flour, cocoa, baking powder and salt.
  5. Rest the batter for 10 minutes, then scrape into the tin.
  6. Bake for 22 to 26 minutes. The centre should still look slightly soft.
  7. Cool completely before cutting.

Fresh flour starts at the mill

For consistent home baking, use a stone mill you enjoy keeping on the worktop.

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