If you are looking for a decadent Fudgy Salted Rye Flour Chocolate Brownies Recipe, you just found it. Brownies are one of my favorite desserts and I have worked hard to create some amazing recipes that I know my readers are going to love. This recipe is a labor of love and hope you enjoy them as much as we have!! Rye flour adds such a delicious, nutty flavor to classic brownies.
I have a few other brownie recipes you might like as well. Spelt brownies are another delicious brownie made with whole grain flour. My whole wheat brownies are blended brownies made with both whole wheat flour and all-purpose flour. My dark chocolate and orange brownies recipe is amazing!! The citrus undertones in these brownies are so good.
Keys to making the best fudgy crinkly brownies
- Beat Eggs and Sugar: Whip the eggs and sugar vigorously until they become pale and fluffy. This step incorporates air into the mixture, which helps create that crinkly top everyone wants on their brownies.
- Use Brown Sugar: Incorporate brown sugar into your recipe. Brown sugar contains molasses, which adds moisture and a chewy texture to the brownies. Its slightly acidic nature also contributes to the development of that sought-after crinkly top.
- Don't Overbake: Pay close attention to baking time. Fudgy brownies are best when slightly underbaked in the center. Overbaking can lead to a dry and cakey texture, rather than the dense and moist consistency you're aiming for. Keep a close eye on the brownies, and when a toothpick inserted into the center comes out with a few moist crumbs clinging to it, they're ready to be taken out of the oven.
- Use the Right Amount of Fat: Use an appropriate amount of fat in your brownie batter. While fat contributes to the fudgy texture, too much can lead to greasy brownies.
Ingredients
- Rye flour- I used 100% rye flour in this recipe and it is dark rye flour as I mill my own flour. You can also use light rye flour or medium rye flour.
- Eggs- they are crucial in this good brownie recipe, make sure they are at room temperature before starting.
- Sugar- As noted above, brown sugar makes for a really chewy brownie. I like to use both brown sugar and granulated sugar.
- Butter- I actually use salted butter in this recipe as we are going for a salted brownie flavor.
- Cocoa powder- Hershey's special dark is my go-to for a reasonably priced cocoa powder.
- Baking powder- I normally don't add any for brownies, but with the heavier whole grain flour, I feel we need just a touch.
- Chocolate- This recipe uses both cocoa powder and chocolate. I use bittersweet chocolate and this can be chopped from a bar or chocolate chips.
- Vanilla- It doesn't take much, but don't leave it out!
- Salt- I use kosher salt in the batter and flaky sea salt for sprinkling on top of the brownies.
- Milk- Only a few tablespoons are added to this recipe, but it is the extra hydration needed to keep these rye brownies moist.
How to make
- Melt your chocolate and butter. This can either be done in the microwave or a heatproof bowl over a double boiler. Mix until it is pretty smooth and set it aside.
- Combine the flour, cocoa powder, and salt. Mix them well and set them aside as well.
- Beat the eggs on medium speed with a hand mixer or stand mixer for about 3 minutes. They should be light and fluffy.
- To the egg mixture, add the granulated sugar and brown sugar. Mix for 1 minute on medium speed.
Pour the melted chocolate/butter mixture and the milk. Mix until it is combined.
Last are the dry ingredients. Mix this until it is combined.
Pour batter into your prepared baking pan (be sure to use a rubber spatula to get all the batter out) and sprinkle with the flake salt.
Move to the preheated oven and bake for about 45 minutes. Check for doneness- remember we don't want to overbake. In fact, the chocolatey brownies are the ones that are just slightly underbaked. There should be a very slight wobble in the brownies when they are done baking.
Remove and let it cool as long as you are able to resist.
Tips
- You can make this recipe by hand, it is a great arm workout. I prefer to use my hand mixer or stand mixer for beating the eggs. It takes some time to get them the consistency needed.
- Lining the baking pan with parchment paper makes it so much easier to remove the brownies and for cleanup.
- Light brown sugar can be used, but I prefer more depth of flavor with dark brown sugar.
- I used Maldon salt (I love the flaky salt), but you can sprinkle with any salt you like- I do not recommend regular table or iodized salt. The granules are so small, it does not have the same flavor or effect.
- Vanilla extract is great for this recipe as it is a baked recipe- no need to use the best.
- If you want to have brownies that hold together when you cut and serve them it is important to let the brownies cool for at least 45 minutes to 1 hour. This will allow them to set and make them easier to cut and remove. It is hard to resist brownies right from the oven, but they just aren't as pretty. I like to let them cool, remove them from the pan with the parchment paper and cut them on a cutting board. It is simple and gives the perfect cut.
- Taking the internal temperature of your brownies will give you a more exact reading on when they are done. I like to bake mine to 165 degrees.
Other rye recipes
- Cinnamon rye flour scones
- Crispy rye flour waffles with spiced walnuts
- Dense rye bread recipe
- Chocolate rye cookies
- Salted rye chocolate chip cookies
- Rye flour blueberry muffins
- Simple rye crackers
Fudgy Salted Rye Flour Chocolate Brownies Recipe
These are the ultimate brownies- fudgy, salted, and loaded with real chocolate flavor.
Ingredients
- 6 tablespoons butter
- 6 ounces chopped bittersweet chocolate
- 4 eggs
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla
- 2 tablespoons milk
- ¾ cup rye flour
- ⅓ cup cocoa powder
- ½ teaspoon salt plus more flake salt for topping.
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 325 degrees. Line a 8x8 or 9x9 pan with parchment paper. This step is optional, but it makes it so much easier to remove the brownies when they are baked.
- Melt your chocolate and butter. This can either be done in the microwave or a heatproof bowl over a double boiler. Mix until it is pretty smooth and set it aside.
- Combine the flour, cocoa powder, baking powder, and salt. Mix them well and set them aside as well.
- Beat the eggs on medium speed with a hand mixer or stand mixer for about 3 minutes. They should be light and fluffy.
- To the egg mixture, add the granulated sugar and brown sugar. Mix for 1 minute on medium speed.
- Pour the melted chocolate/butter mixture and the milk. Mix until it is combined.
- Last are the dry ingredients. Mix this until it is combined.
- Pour batter into your prepared baking pan (be sure to use a rubber spatula to get all the batter out) and sprinkle with the flake salt.
- Move to the preheated oven and bake for about 35-45 minutes. Check for doneness- remember we don't want to overbake. In fact, the chocolatey brownies are the ones that are just slightly underbaked. There should be a very slight wobble in the brownies when they are done baking.
Video
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