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Rye sea salt brownies

Rye & Sea Salt Brownies

Annaliese Eberle
Dense, chewy, chocolate brownies with a smattering of crunchy, bold sea salt on top! A splash of bourbon enhances the smokey quality of the rye flour, and do not omit the flakey sea salt on top. Make a big pan, share, or toss in the freezer for a treat down the road. Recipe adapted from The Boy Who Bakes.
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 16 small browies


  • 11 TB (156g) Unsalted Butter
  • 10 1/2 oz (300g) Bittersweet or semi-sweet chocolate, chopped
  • 1 1/2 cup (200g) Rye Flour Mine was quite fine, but a more coarse may work, too
  • 1/2 cup (50g) Cocoa Powder A mildly dutched/alkalized is best, but try any here
  • 1/2 tsp (3g) Baking Powder
  • 1 tsp (5g) Fine Sea Salt
  • 4 Large Eggs
  • scant 1 cup (185g) Granulated Sugar
  • scant 1 cup (185g) Light Brown Sugar
  • 1 TB vanilla and/or bourbon
  • Flakey Sea Salt Not optional! For sprinkling on top before baking!


  • Pre-heat oven to 350F. Line a 9"x13" metal baking pan with parchment. You can use a glass pan, but the brownies may be a touch drier.
  • Add butter and chocolate in a small sauce pan, and gently melt over low heat. Allow to cool for about 15 minutes. I tossed mine in the freezer and stirred a few times.
  • In a larger bowl, sift the rye flour, cocoa powder, baking powder and salt.
  • The the bowl of a stand mixer with the whip attachment (or use a hand-mixer or do this by hand for your upper body workout for the day), combine eggs, sugars, vanilla or bourbon. Mix for 3-4 minutes in a mixer, or about 5 minutes by hand, until very fluffy and light.
  • Add the melted chocolate mixture to the egg and sugar mixture, and mix to combine. Add the dry ingredients, and mix briefly with the mixer to combine. Finish mixing by hand with a rubber spatula, scraping the bottom of the bowl to make sure everything is mixed.
  • Pour and spread into pan. Sprinkle liberally with flakey sea salt. Bake 25-30 minutes (I baked mine for 30), until the edges of the brownies start to set. The center will still be a bit shiney, but the whole pan should have a crust formed on the top.
  • Remove from oven and cool completely before digging in. Brownies will keep at room temperature or the fridge for a few days in a covered container, or in the freezer for a few months as long as they are wrapped well. Enjoy at room temp, cold or reheat gently.
Keyword Brownie, Chocolate, Cocoa, Cookie Bar, Dark Chocolate, Rye, Rye Flour, Sea Salt