The Secrets of Cakes at Aston Pottery: Best Ever Chocolate Brownies in 4 Easy Steps

Chocolate Brownies on an Aston Pottery Cake Stand

Recipes handed down through families and across generations are a great thing. It’s a shame then that so many special recipes are lost to the dramatic sweep of history, or simply because they’re just never recorded. Sadly, like even the most slowly eaten piece of cake, eventually unrecorded recipes are gone.

For that reason it can be a great thing to share recipes we love. While at times businesses like to hold secrets back when it comes to recipes, like with anything in life, it’s always more fun to share.

Especially when people visiting the cafe have taken the time to ask us: what’s the recipe?

So now it’s time to share the recipes that people love, starting here with our rye brownies. It’s a special bake, we developed through careful trial and tribulation.

Please enjoy responsibly or in secret...

Recipe: Best Ever Chocolate Brownies with Wholemeal Rye Flour

Makes 12 Chocolate Brownies.

150g unsalted butter, cut into pieces, plus extra for greasing the tin.
300g dark chocolate, broken into pieces.
50g cocoa powder.
200g wholemeal rye flour.
½ teaspoon baking powder.
1 teaspoon salt.
200g demerara sugar.
200g light brown sugar.
200g eggs.
1 teaspoon of vanilla extract.


1. Melt the butter and chocolate in a bowl over a pan of hot water (not boiling).
2. Mix together the cocoa, rye flour baking powder and salt in a separate bowl.
3. In a third bowl using a hand or electric whisk combine the sugars, eggs and vanilla. Now add the chocolate melted in stage 1, followed by the other mixed ingredients from stage 2. Mix together just enough to incorporate the different ingredients then pour into a pre-greased tin, lined with parchment paper.
Bake at 165 in a preheated oven on the 2nd shelf for 26 minutes, or until satisfyingly crisp on top and still soft and sticky in the middle.
4. Leave in the tin to cool, then cut into squares.

Your brownies are now ready to eat.

More recipes?

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Where to from here?

Next post we’ll be featuring our gardens, with some free tips and information on when this resource for visitors will be at it’s peak. In the meantime why not have a look at the gardens here, or check out Val Bourne’s article on us in the Telegraph.