"ESPRESSO, RYE, CHOCOLATE CHUNK, SEA SALT BROWNIES - flavours that go so well together and you won’t believe how easy they are to make!"
Rye Espresso Chocolate Chunk Brownies
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
These decadent chocolate chunk brownies are layered with flavor. They are not overly sweet, thanks to the bitterness from the dark chocolate and espresso, while rye flour balances the flavor with a nutty and malty taste. This brownie is gooey, chewy, and irresistibly delicious!
Find similar recipes on our Brownies feed edited by @Now_forager, featuring this delicious Espresso Hazelnut Brownies by @bakingwiththegoodhair and these Thick Fudgy Brownies by @peanutbutterpluschocolate.
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 1 1/2 cup rye flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup unsalted butter
- 1 1/2 cup dark chocolate
- 3/4 cup light brown sugar
- 3 tablespoons instant coffee powder
- 1 cup caster sugar
- 3 large eggs, plus 1 egg yolk
- 1 teaspoon vanilla extract
- Flakey sea salt
- 1/2 dark chocolate chunks, to top
Method
Step 1
Preheat oven to 160oC Fan & line a 23x23cm square baking tin Sieve flour, cocoa powder, salt and baking powder - set aside
Step 2
In a heatproof bowl set over a saucepan of simmering water (don’t let the water and bowl touch!), melt together butter, chocolate and instant coffee. Set aside to cook for a few minutes
Step 3
Best eggs, sugars & vanilla together for a few minutes until light and fluffy
Step 4
Slowly add in your melted chocolate mixture, then fold in dry ingredients until just combined. Pour into your baking tin
Step 5
Top with chocolate and sprinkle over some flaked sea salt
Step 6
Bake at 160oC Fan for 25 minutes. Let cool completely in the tin. Tips for cutting into fudgy, dense brownies - use a sharp knife and if you’re extra like me, clean your knife between each slice for the perfect edges!