CHOCOLATE, RYE & WALNUT BROWNIES
500g dark chocolate, at least
70 per cent cocoa solids 210g unsalted butter 30ml espresso coffee
(or 1 tablespoon instant coffee) 150g wholegrain rye flour 15g cocoa powder ½ teaspoon sea salt 6 eggs, at room temperature 450g soft brown sugar 1 vanilla pod, seeds scraped,
or 1 teaspoon vanilla paste 250g walnuts, lightly toasted
and roughly chopped Preheat the oven to 180°C. Grease a 33×23cm slice tin and line with baking paper. Half fill a saucepan with water and bring to simmer, then place a metal mixing bowl over the pan, ensuring the bowl doesn’t touch the water. Melt the chocolate, butter and coffee in the bowl, mixing with a spatula to combine thoroughly. Turn off heat and leave until ready to use. If the chocolate mix starts to set, gently heat it over the pan until it is just melted again.