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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 minutes
Cook Time 30 minutes
12 hours
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
 

  1. Preheat oven to 180℃/350℉ degrees. Grease and line an 8” (or 20x20cm) square tin.
  2. Melt together the butter and dark chocolate in a bowl over simmering water, then allow to cool slightly.
  3. In a large bowl, stir together the eggs and sugar. Stir the slightly cooled chocolate mix.
  4. 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.
  5. 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℉.
  6. Allow to cool in the tin at room temperature, before transferring the brownies into the fridge to set overnight.
  7. Cut into 16 pieces and enjoy cold or at room temperature.