I love the flavour that rye flour gives these brownies and while I don’t usually put nuts in brownies, the pecans seem to really work well here.  Pecan nuts can be expensive but keep a look out at your local grocer for ‘pecan pieces’. These are often cheaper as the nut has been damaged during processing but they taste the same, they just aren’t so good for decorative purposes but that doesn’t matter here.

It is a good idea to wait until your brownies are cool before cutting them, they are often a bit fragile while still warm. If you want super clean cut lines have a glass of hot water handy and dip / wipe your knife into the hot water before each cut.

250 g unsalted butter, cubed
200 g milk chocolate, chopped
340 g caster sugar
60 g whole rye flour
1 tsp baking powder
1 tsp salt
90 g Dutch process cocoa
4 eggs, lightly beaten
100 g pecans, roughly chopped

1. Pre-heat your oven to 160C. Grease and line a 23cm square cake tin.
2. In a bowl set over saucepan of simmering water melt the butter and chocolate.
3. While the butter and chocolate are melting place the caster sugar, flour and baking powder and salt into a large bowl. Sift in the cocoa.
4. Add the melted chocolate mixture to the dry ingredients and stir to combine. Then add the beaten eggs and pecan nuts  and stir until you have a uniformed batter. I usually use a sturdy hand held whisk for this task.
5. Pour the batter into the prepared tin and bake for about 50 – 55 minutes.
6. Remove from the oven and allow to sit in the tin for 10 minutes before removing and allowing to cool completely.
7. Once cooled cut the brownies into your desired sized shapes.

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