Author's Notes: These brownies, adapted from Violet Bakery's recipe, strike the perfect balance of fudgy, chewy and moist. Subbing rye flour for all-purpose gives the brownies an earthy, nutty flavor (without sacrificing texture) and removes the need to add nuts if you prefer your brownies nut-free.
Rye Brownies Print Recipe
Makes 16 brownies.
- 10 Tbsp unsalted butter, cut in small cubes
- 8 oz bittersweet chocolate, chopped or in chips
- 1 1/2 cups whole grain rye flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 1 Tbsp vanilla extract
- Flaky sea salt
- 1/2 cup walnut pieces (optional)
- Heat oven to 350 degrees. Butter a 9" square baking pan.
- Set a small metal bowl set over a saucepan filled with about an inch of simmering water. Add butter pieces and chocolate to metal bowl and stir with a silicone spatula until melted. Remove the bowl from the sauce and cool.
- In a medium bowl, sift together rye flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer, beat eggs, both sugars and vanilla until light and fluffy, about 3 minutes. Slowly beat in melted chocolate mixture until smooth. Gently mix in flour mixture. Do not overmix.
- Pour batter into prepared pan and smooth the top. Sprinkle with sea salt and walnut pieces. Bake until brownies are mostly firm, but still a little soft in the center, about 30 minutes. Do not overbake (a toothpick inserted in the center will not come out clean). Let cool completely before cutting.