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Description
My brownies are an absolute favourite at home and are effortlessly made using a new KitchenAid Artisan ® Mini Mixer; a convenient size for my London kitchen and very versatile, it is an essential piece of kit. These brownies a flaky sugary top, chewy corners and gooey centre that so many recipes don’t deliver; the rye gives them an even richer depth.
Ingredients
US|METRIC
8 SERVINGS
- 200 grams dark chocolate
- 140 grams butter
- 3 medium eggs
- 100 grams caster sugar
- 125 grams soft brown sugar
- 1 Tbsp. carob spread (or Nutella)
- 55 grams dark fine ground rye flour
- 2 Tbsp. plain flour
- 1 pinch salt
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Directions
- Preheat the oven to 150°C fan and line a 4 cm deep 15 x 25 cm baking tray.
- Break up the dark chocolate into a heatproof bowl. Add the butter and set the bowl over a pan of simmering water, making sure it doesn’t touch the water. Stir to combine then remove from the heat and leave to cool slightly.
- In your KitchenAid Artisan® Mini Mixer, whisk the eggs with the sugar until combined but not yet pale or fluffy.
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