Try this delicious Chocolate Rye Brownies with Bay and Almonds recipe. It substitutes plain flour for rye flour, bringing together a nutty flavour and a delicious chocolate bitterness.
Rye flour and good chocolate are extraordinarily delicious together. I often use rye in place of a plain flour in my baking – it brings its delicate roasted, nutty notes to chocolate cakes, fondants and biscuits, and plays off the bitter qualities of dark chocolate in a new and wonderful way.
These rye brownies also contain aromatic bay, which accentuates and permeates the chocolate and- rye marriage with its distinct perfume. A crunchy, sugary almond topping finishes off the brownies with an amazing extra texture.
This Chocolate Rye Brownies with Bay and Almonds recipe was originally published in the cookbook Gather: Simple, Seasonal Recipes from Gill Meller by Quadrille Publishing.