Rye chocolate brownies are thick and fudgy in texture with a bold and subtle earthy, nutty flavor from the rye flour.
Preheat oven to 350 degrees F. Line a 9 inch square baking sheet with parchment, leaving overhang on sides.
Chop chocolate. In a double boiler over low heat, melt up the butter and chocolate, stirring occasionally until smooth.
Meanwhile, Whisk eggs, olive oil, and sugars for a couple of minutes. Then whisk in the melted chocolate and butter and whisk until smooth.
Sift together dry ingredients. Then fold them in.
Pour into pan. Sprinkle with flaky sea salt. Bake 24-25 minutes. Cool at least an hour before cutting.