Rye hazelnut brownies
Makes 16 brownies
Dark chocolate, chopped
Soft light brown sugar
Strong black coffee
Gilchesters organic rye flour
Hazelnuts, skinned and chopped or buy chopped nuts
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.