Rye Chocolate Brownies


This lovely recipe was adapted from Nigella. They’re perfect for rainy days. And sunny days. And all the days. You could add some walnuts for extra tastiness!


  • 200g soft unsalted butter
  • 200g dark chocolate
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 250g brown sugar
  • 115g wholegrain rye flour
  • pinch of salt


  1. Preheat the oven to 180°C.
  2. Line your your baking tray (approximately 20 x 15cm) with baking paper.
  3. Melt the butter and 3/4 of the chocolate together in a saucepan.
  4. In a bowl beat the eggs with the sugar and vanilla.
  5. Roughly chop the remaining chocolate.
  6. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the flour, salt and chopped chocolate.
  7. Combine the mixture and then scrape out of the saucepan into the lined tray.
  8. Bake for around 25 minutes.
  9. When its’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
  10. Keep checking the brownies as they cook; remember that they will continue to cook as they cool.