A beautiful take on the classic Chocolate Brownie.
Recipe by @adventureswithsugar
Facebook: Adventures with Sugar
Blog: www.adventureswithsugar.com
SIDENOTE! *this recipe can be made with normal cake flour instead of rye flour and plain brown sugar instead of demerara. The results will be slightly more cakey than fudgy.
Preheat the oven to 180 degrees celcius. Grease and line a 20cm square cake tin. Make sure there is enough overhang of the baking paper, so it is easier to lift out. In a medium saucepan, brown the butter. Melt the butter until it begins to bubble and turn a brown colour, with the milk solids settling at the bottom. Be careful not to burn the butter. Then add in the coffee granules and chocolate and mix well, until all the coffee is melted. Set aside to cool slightly. Sift the rye flour, cocoa powder, salt and bicarbonate of soda and set it aside. With a stand or hand-held mixer, beat the eggs and sugars for around 5 minutes until the mixture has tripled in volume and looks pale. Gradually pour in the melted chocolate mixture, followed by the dry ingredients. Fold in the cocoa nibs and pecans. Set the batter aside to rest for 5 minutes. Then pour into your lined pan and bake for 40 – 45 minutes, until the brownie has risen and set, and the edges begin to crack a bit. A skewer inserted WILL NOT come out clean, as you want the brownie to be fudgy. Wait a few hours for the brownie to cool before cutting into it.
*this recipe can be made with normal cake flour instead of rye flour and plain brown sugar instead of demerara. The results will be slightly more cakey than fudgy.
Ingredients
Instructions
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