Rye hazelnut brownies

Makes 16 brownies

125g

Unsalted butter


75ml

Olive oil


300g

Dark chocolate, chopped


275g

Soft light brown sugar


75ml

Strong black coffee


200g

Gilchesters organic rye flour


3/4 tsp

Baking powder


100g

Hazelnuts, skinned and chopped or buy chopped nuts


3

Large eggs


Method

Melt the butter in a large saucepan, then add the oil and chocolate, and stir over a low heat until melted. Beat in the sugar and eggs, then the coffee. Beat in the rye flour and baking powder until smooth, then stir in the hazelnuts. Spoon into a deep, 20 x 25 cm square cake tin lined with baking paper and bake at 180°C/160°C fan for 25 minutes, for gooey brownies a bit of crumb should come out on the skewer. Remove from the oven and leave until the brownie is completely cold before cutting.

This recipe has been adapted from Dan Lepard’s original recipe. Dan is a well known baker and author of multiple cook books, he also writes a weekly column in the Guardian.

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