Salted Rye Brownie
Salted Rye Brownie

Salted Rye Brownie

British grains are having a bit of a moment, and this recipe uses a rye flour. Elsewhere, a high-quality chocolate, with a decent level of acidity and bitterness, gives the cake an almost savoury edge and cacao nibs add a bit of crunch – but you can always use nuts instead. To really enhance the flavour, try some smoked sea salt sprinkled on top.

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15-20 slices
Total Time
45 Minutes
550g of good dark chocolate
200g of butter
200g of rye flour
4g of baking powder
2g of fine sea salt
6 eggs
350g of soft light brown sugar
40g of raw cacao nibs
5g of sea salt flakes (smoked is a fun addition)
Step 1

Preheat the oven to 180°C/160°C Fan.

Step 2

Melt the chocolate, butter in a bowl over a saucepan of simmering water. Be careful the bowl doesn’t get too hot by removing from the heat if necessary. Once melted leave to cool a little.

Step 3

Beat the eggs with an electric whisk for about 6 minutes adding the sugar a little at a time. The egg and sugar mixture should become frothy.

Step 4

Slowly pour in the melted chocolate and butter mixture so it all become emulsified. Then add the rye, baking powder and fine sea salt and mix until it all combines.

Step 5

Weigh out the mixture into a lined baking tray. Sprinkle with the cocoa nibs. Place in the oven for 30 minutes until the brownies puff up, but still wobbly. Allow to cool, and sprinkle with flaked sea salt.

Recipe courtesy of Tom Oxford and Oliver Coysh, founders of The Exploding Bakery.

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