Rye chocolate brownies are thick and fudgy in texture with a bold and subtle earthy, nutty flavor from the rye flour. If these brownies could be summed up in one word, I would choose decadent. These are definitely sophisticated brownies with bittersweet chocolate, dark cocoa, and a generous sprinkle of flaky sea salt. Dare I say these rye chocolate brownies ended up being the best batch of brownies I have ever made. I wasn’t sure these would be kid friendly, but the girls loved them and bounded down this morning at 6:30 begging for a brownie breakfast.
I have been cleaning house for the big move to Madison, Wisconsin. And when I say that, I mean I am getting rid of years worth of junk we have accumulated. While I have always been on top of donating baby goods as the girls grew, I never imagined the odd things hiding in storage. I unearthed a never opened badminton set, a new miniature air hockey table, seven candelabra wine bottle toppers, and a dozen still wrapped up yet broken picture frames. That gives you an idea of what I am dealing with. I am anxiously awaiting the arrival of our driveway dumpster today.
Rye Flour
But with clearing out crap comes some good stuff too! Like my collection of alternative flours, including dark rye flour. Anyone who reads this blog knows that my love of rye flour runs deep. So I was excited to use up the last of it and my bittersweet callebaut on these phenomenal chocolate rye brownies. While baking these brownies last night I realized that while I shared the recipe on Instagram, I never shared my rye brownie recipe with you here. These are literally the best brownies ever so I can’t wait for you to make them!
Side note, if you love rye flour in baking be sure to check out my Rye Chocolate Chip Cookies. And if you want another insane brownie recipe, make my popular Dark Chocolate Meringue Brownies With Almond Flour. That post also includes tips for making the best brownies imaginable.
Rye Flour is an ancient grain. It comes in different varieties that include light, medium, and dark. For the best flavor in baking I always use dark rye flour.
Rye Chocolate Brownies
Rye chocolate brownies are the best brownies. Period. They have every element that makes a perfect brownie. There’s the crackly and shiny top that crisps down into a dense and fudgy center. The bittersweet flavor of the chocolate is rounded out by the rye flour so it’s bitterness is actually toned down while allowing all the chocolate to shine. That touch of earthiness and barely there nuttiness adds a smooth depth to these brownies.
Notice that the recipe below calls for a combination of salted butter and olive oil. Whenever I make brownies I add a touch of oil. It amplifies that shiny top and adds an undertone of oomph. You will know what I mean after you eat your first chocolate rye brownie. And flaky sea salt, well, that’s just what I do! Check out my midnight bittersweet crinkle cookies for why flaky sea salt is everything when it comes to chocolate bakes.
This is a quick brownie recipe that is simple to make and oh so crowd pleasing!
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Rye Chocolate Brownies
Rye chocolate brownies are thick and fudgy in texture with a bold and subtle earthy, nutty flavor from the rye flour.
Ingredients
- 7 tablespoons salted butter
- 1 tablespoon olive oil
- 5.25 ounces bittersweet chocolate 60-70% and chopped
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tablespoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder dutch processed
- 1/2 cup dark rye flour
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- flaky sea salt for topping
Instructions
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Preheat oven to 350 degrees F. Line a 9 inch square baking sheet with parchment, leaving overhang on sides.
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Chop chocolate. In a double boiler over low heat, melt up the butter and chocolate, stirring occasionally until smooth.
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Meanwhile, Whisk eggs, olive oil, and sugars for a couple of minutes. Then whisk in the melted chocolate and butter and whisk until smooth.
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Sift together dry ingredients. Then fold them in.
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Pour into pan. Sprinkle with flaky sea salt. Bake 24-25 minutes. Cool at least an hour before cutting.
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