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)


  1. Heat oven to 350 degrees. Butter a 9" square baking pan.
  2. 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.
  3. In a medium bowl, sift together rye flour, cocoa powder, baking powder and salt.
  4. 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.
  5. 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.