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You wouldn’t necessarily think adding rye flour to brownies would be a good idea, but it’s fabulous The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate A sprinkle of flaky sea salt on top makes it taste even more chocolaty
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You wouldn’t necessarily think adding rye flour to brownies would be a good idea, but it’s fabulous The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate A sprinkle of flaky sea salt on top makes it taste even more chocolaty

NYT Cooking

Violet Bakery Rye Brownies


clock
45 minutes
Ingredients
Vegetarian ∙ Makes 12 brownies
Refrigerated
  • 4 Eggs, large
Baking & Spices
  • 1/2 tsp Baking powder
  • 10 1/2 oz Bittersweet chocolate
  • 1 cup Brown sugar, light
  • 1/2 cup Cocoa powder, unsweetened Dutch-process
  • 1 cup Granulated sugar
  • 1 1/2 cups Rye flour, whole grain
  • 1 tsp Sea salt, fine
  • 1 tsp Sea salt, flaky
  • 1 tbsp Vanilla extract
Dairy
  • 11 tbsp Butter, unsalted

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