These Malt & Rye Chocolate Brownies are intensely rich and irresistibly moreish. Packed with dark melted chocolate, high-quality cocoa, white chocolate chips, and a touch of malt powder, they develop deep, fudgy flavour after setting overnight – making every bite perfectly indulgent.

Double Chocolate Malt + Rye Brownies

These Malt & Rye Extra Chocolate Brownies are deeply fudgy and full of flavour. Made with dark melted chocolate and cocoa powder for double the chocolate intensity, plus malt powder and a touch of rye for added depth, they set overnight into a rich, moreish, perfectly indulgent brownie.

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Prep Time 30

Cook Time 30

Servings: 16 people

Course: Dessert

Ingredients Equipment Method

Ingredients

200 g unsalted butter
275 g dark chocolate, roughly chopped, or chips I use 200g 60%, and 75g 72%
3 eggs
1 1/3 tbsp malt powder
200 g sugar
70 g rye flour
20 g cocoa powder
1 1/4 tsp baking powder
1/2 tsp salt
160 g white chocolate, roughly chopped, or chips

Equipment

1x 8" square tin 20x20cm square tin

Method

Preheat oven to 180℃/350℉ degrees. Grease and line an 8” (or 20x20cm) square tin.
Melt together the butter and dark chocolate in a bowl over simmering water, then allow to cool slightly.
In a large bowl, stir together the eggs and sugar. Stir the slightly cooled chocolate mix.
In a medium bowl, whisk the rye flour, cocoa powder, malt powder, baking powder and salt, then mix this into the chocolate/egg mix with a spatula.
Pour this into the baking tin and bake for 26-32 minutes. You’re aiming for the slightest wobble. A cake tester won’t come out completely clean, but the surface of the brownie will look baked. If you have a thermometer, take it out at around 170-180℉.
Allow to cool in the tin at room temperature, before transferring the brownies into the fridge to set overnight.
Cut into 16 pieces and enjoy cold or at room temperature.