When it comes to brownies, there are no limits. Every now and then I stumble over a new recipe with a combination of ingredients I have never tried before. These here are made with rye flour which gives them a slightly different taste. I can't tell you how exactly, but it's different, delicious! As for the rest... these brownies are just the way they should be: chocolatey, moist and sticky.
125g unsalted butter 75g hazelnut oil (walnut oil works, too) 300g dark chocolate, chopped 275g light soft brown sugar 3 large eggs 75ml strong black coffee 250g rye flour (you could, of course also use plain flour) ¾ tsp baking powder 150g toasted hazelnuts, skinned
Melt the butter in a large saucepan, then add the oil and chocolate, and stir over a low heat until melted. Beat in the sugar and eggs, then the coffee. Beat in the rye flour and baking powder until smooth, then stir in the hazelnuts.
Spoon the batter into a deep, 20cm-25cm square cake tin lined with parchment paper (I used my 18x23 cm brownie tin), Bake at 180°C for 30 minutes; check it five minutes before the end, just in case the oven cooks it too quickly - it's always better slightly to underbake a brownie. Just stick a toothpick in the centre - if it comes out with barely cooked and sticky crumb on it, it's done. Remove from the oven and leave until the brownie is completely cold before cutting