Bittersweet Salted Rye Brownies

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. 


  • 1/3 cup plus 1 tablespoon (75g) white sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs
  • 1/4 teaspoon kosher salt, plus more for sprinkling
  • 5 ounces (150g) 65-75% dark chocolate, chopped into small pieces
  • 7 tablespoons (98g) unsalted butter
  • 1/4 cup (25g) cocoa powder*
  • 1/3 cup (80g) rye flour*


  1. Preheat the oven. Adjust the oven to the middle rack of the oven. Preheat oven to 350°F (180°C). Butter and line an 8-by-8 inch square pan with a sheet of parchment paper, extending up to two sides, forming a “sling” for your bars. The parchment paper makes it easy for you to remove the bars and slice them later.
  2. Beat the eggs and sugars. In the bowl of a stand mixer with a whisk attachment or a large bowl with a hand mixer, beat the eggs and granulated, brown sugars, and salt on medium-high speed until the mixture is light in color, doubled in volume, and has a frosting texture, about 5 minutes. 
  3. Melt the chocolate and butter. Place the chopped chocolate and butter in a double boiler (a glass or heatproof bowl set over a small pot of simmering water). Melt the chocolate and butter, stirring frequently, until the mixture is smooth and fluid. Remove the bowl from the pan.
  4. Combine the wet and dry ingredients.  Add the chocolate mixture to the egg mixture and mix at low speed until evenly combined. Add the rye flour and cocoa powder to the wet ingredients and use a rubber spatula to gently combine.
  5. Bake. Scrape the batter into the prepared baking pan and spread it into an even layer, smoothing the top. Sprinkle kosher salt on the top of the brownies. Bake until the surface wrinkles and looks glossy, the edges pull away from the sides of the pan, and the middle of the brownies has a slight jiggle, about 30 minutes. Let cool completely on a baking rack.
  6. Serve. Use the parchment sling to lift the brownies from the pan. Cut the brownies into 16 2×2″ square bars. Serve alone, sprinkled with powder sugar, or à la mode with ice cream.


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.