Recipe: The Exploding Bakery’s Salted Rye Brownie

Looking for baking recipes to try this lockdown? Try this salted rye brownie from The Exploding Bakery.

Recipe: The Exploding Bakery’s Salted Rye Brownie

British grains are slowing getting the limelight they deserve. Our windswept little island gets more than it’s fair share of rain which makes growing conditions rather difficult. But they say the proof is in the pudding and home grown grains make up for their lack of gluten, by packing a punch in the flavour department. Heritage grains, are popping up all over the UK and reclaiming the soil from where they once grew, with small scale growers and millers getting more and more support from big name chefs, it’s really helping the ancient grains find a new home in household kitchens too, as many farm shops are now stocking smaller retail bags.

This recipe uses a rye flour – we use some from Gilchesters Organics, as we love the nutty flavour it brings – but other heritage grains can be used such as Emmer or Einkorn. A high quality chocolate with a decent level of acidity and bitterness adds deep layers of complexity to give the cake an almost savoury edge. Cacao nibs bring a crunch to the party, but you can always use nuts instead. To really delve in at the deep end of the flavour pool, try some smoked sea salt sprinkled on top.

Makes 1 large tray bake with 15 to 20 slices. Keeps for a few weeks in an airtight container.

Ingredients

• 550g good dark chocolate
• 200g butter
• 200g rye flour
• 4g baking powder
• 2g fine sea salt
• 6 eggs
• 350g soft light brown sugar
• 40g raw cacao nibs
• 5g sea salt flakes (smoked is a fun addition)

Method

1. Preheat the oven to 180/160c fan.
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.
3. Beat the eggs with an electric whisk for about 6 minutes adding the Sugar a little at a time. The egg & sugar mixture should become frothy.
4. Slowly pour in the melted chocolate and butter mixture so it all become emulsified.
5. Then add the rye, baking powder and fine sea salt and mix until it all combines.
6. weigh out the mixture into a lined baking tray.
7. Sprinkle with the cocoa nibs.
8. Place in the oven for 30 minutes until the brownies puff up, but still wobbly.
9. Allow to cool, sprinkle with flaked sea salt.

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Tahini Date Fudge / Almond Butter Cookies