Salted Rye Brownies
A sweet celebration of heritage grains, finished with smoked sea salt.
Brownies, Cake, Chocolate, Rye
The Exploding Bakery
Good dark chocolate
fine sea salt
soft light brown sugar
raw cacao nibs
sea salt flakes
smoked is a fun addition
Preheat the oven to 180C/160C fan/Gas 4.
Melt the chocolate and 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.
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.
Slowly pour in the melted chocolate and butter mixture so it all becomes emulsified. Then add the rye, baking powder and fine sea salt and mix until it all combines.
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 are still wobbly.
Allow to cool, sprinkle with flaked sea salt.
Keeps for a few weeks in an airtight container.
Tried this recipe?
Let us know
how it was!
Recipe by The London Economic, thelondoneconomic.com