Cocoa brownies by Alice Medrich: https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies
Salted caramel brownies by Jane Hornby: https://www.bbcgoodfood.com/recipes/salted-caramel-brownies
Wholemeal rye brownies by Edd Kimber: https://www.theboywhobakes.co.uk/recipes/2019/3/14/best-ever-rye-chocolate-brownies
Rye and walnut brownies by Claire Ptak: https://cooking.nytimes.com/recipes/1017852-violet-bakery-rye-brownies
Claire Burnet’s perfect brownies: https://www.bbc.co.uk/programmes/articles/3yn2PTXYk5Td4ZGmHqBRP2d/chocolate-brownies
Edd Kimber’s turtle brownies (pecan and caramel): https://www.theguardian.com/food/2020/jun/27/edd-kimber-recipes-for-one-tin-desserts-and-cakes
Two-ingredient Nutella brownies by Nigella Lawson: https://i.stuff.co.nz/life-style/food-wine/75863776/recipe-nigella-lawsons-nutella-brownies
Chocolate olive oil cake by Nigella Lawson (dairy free): https://www.nigella.com/recipes/chocolate-olive-oil-cake
Vegan brownies on The Sweetest Menu: https://www.sweetestmenu.com/vegan-brownies/
Rukmini Iyer’s Salted Peanut Brownies aren’t available online. Buy her books if you can because they are amazing! This recipe is from The Quick Roasting Tin.
Dark Chocolate, Rye and Walnut Brownies (adapted from Edd Kimber)
Pre-roast 100g walnut halves in a low oven for 10-15 minutes until toasty. Melt 300g dark chocolate and 250g salted butter gently together, stirring intermittently. When completely liquid, set aside to cool. Preheat your oven to 180C/ 160 fan/ gas 4/ 350F.
Whisk 4 UK large (US extra large/240g) room temperature eggs with 150g caster sugar and 150g light brown sugar to ribbon consistency. Weigh 175g wholemeal rye flour separately and fork through to ensure there are no lumps.
Fold the chocolate mixture into the egg mixture with a spatula. Fold the flour into this. (Optional: stir in a shot of strong coffee, around 25ml.) Pour into a lightly greased, lined 20cm x 30cm / 9×12 in pan/ dish.
Bake for c. 25-30 minutes. The centre should still be wobbly but it should be set around the sides.
Salted Caramel and Hazelnut Brownies (adapted from Jane Hornby)
Pre-roast (if necessary) 200g hazelnuts. If they have skins, remove these as best you can by rubbing the cooled hazelnuts in a clean tea towel. Chop the hazelnuts or leave whole – up to you!
Melt 300g dark chocolate and 250g unsalted butter together gently, stirring intermittently, until completely liquid. Set aside to cool. Preheat oven to 180C/ 160 fan/ gas 4/ 350F. Lightly grease and line a 20 x 30cm / 9x12in dish.
Whisk 4 UK large (240g) room temperature eggs with 200g caster sugar. In a smaller bowl, measure 100g plain flour and fork through to ensure there aren’t any lumps.
Pour the chocolate mixture into the egg mixture and fold until combined. Fold in the flour. Stir in a shot of strong coffee (25ml). (You could mix 1 tsp espresso powder with 2tsp water, if you don’t generally make strong coffee!)
Spread just under half the brownie mixture into the pan. Mix a 397g tin of dulche de leche (I used Nestle Carnation Caramel) with 1 1/2 tsp flaky sea salt (e.g. Maldon). Spread this over the brownie layer. Scatter the hazelnuts over this. Then dollop and spread over the remaining brownie mixture.
Bake for around 35 minutes, until still wobbly in the middle but set around the edges.