Rye is not the typical flour I would use for baking, particularly not for sweet baking, so when the lovely folks at Talgarth Mill (you know them, they have a traditional water mill and provide us our wholemeal, rye and spelt flours) gave us this recipe I had to give it a go myself. And…I can honestly say it was a pleasant surprise. The rye works really well with the chocolate in these brownies. I did use less chocolate than the original recipe and it turned out great.
Here is my modified recipe. The original is available on little cards in store if you would like to give it a go.
200g dark chocolate (I used Green & Blacks 70%)
200g unsalted butter
Preheat the oven to 180 degrees.
Melt the chocolate and butter together in a bowl over a pan of boiling water.
Whisk the eggs and butter together until thick. Add the melted chocolate and butter followed by the rest of the ingredients.
Pour into your brownie tin (I used two small baking trays) and bake for 20-25 minutes until completely cooked.
Cool in the tin before cutting.
Enjoy! I had to cut these into quite small brownies as I would have eaten the whole thing in no time otherwise.