Here are complete recipe for chocolate rye brownies with bay and almonds.
- INGREDIENTS- dark chocolate 200g, good quality, at least 70% cocoa solids, broken in pieces
- unsalted butter 180g, cubed and chilled, plus extra for greasing
- fine sea salt 2 pinches
- eggs 4
- golden caster sugar 100g
- soft brown sugar 80g
- light rye flour 150g , plus extra for dusting
- almonds 100g whole, skin-on
- orange finely grated zest of ½
- golden granulated sugar 50g
- bay leaves 6-8
- Heat the oven to 160C/gas mark 2-3.
- Grease and lightly flour a medium baking tin (about 20 x 30cm). Melt the chocolate pieces and butter, with 1 pinch of the salt, in a large heatproof bowl set over a pan of very gently simmering water for 6-8 minutes, stirring once or twice, until the chocolate is smooth and delicious-looking. (Don’t let the bowl touch the water.) Remove the bowl from the heat and set aside.
- Separate 1 egg. Divide the white in half as best you can. In a large bowl, use an electric whisk to beat the remaining eggs, as well as the yolk and ½ egg white of the separated egg, with both the sugars until light, airy, pale and fluffy. Reserve the remaining ½ egg white.
- Beat the whisked egg into the melted chocolate mixture, then fold in the rye flour until the batter is fully combined. Pour the batter into the prepared tin.
- To make the topping, whisk the reserved egg white in a bowl until light and airy, then fold in the almonds, orange zest, granulated sugar and remaining pinch of salt. Tumble together until the almonds are well coated and the mixture is fully combined. Spoon the almond topping evenly over the brownies, then dot the bay leaves over the top, pushing the base of each leaf a little way into the batter.
- Bake the brownies for 20-25 minutes, until they are cracked and firm on top, but gooey in the middle. Remove from the oven and leave to cool completely in the tin, then cut into squares. Serve individually with cream, ice cream or thick, plain yogurt – or as they are with a cup of tea or coffee.
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