Bittersweet Salted Rye Brownies are bursting with dark chocolate notes, non-greasy, smooth, fudgy, and have a crinkled crust that makes you swoon. I dare you to eat just one.
COCOA POWDER AND RYE FLOUR. If you want to get rid of any lumps, sift the cocoa powder and rye flour into the wet ingredients. I’ve tested this recipe with sifted and unsifted flour and found a negligible difference in the texture between the two batches.
STORAGE. Store brownies in an air-tight container for up to 3 days. For longer storage, place brownies in an air-tight plastic freezer bag or an air-tight glass container and freeze for up to 2 months. Eat frozen or let thaw at room temperature.