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+ servings
Brownies con farina di segale integrale

Chocolate rye brownies

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Americana
Servings 8 x12 inch baking pan


  • 2/3 cup unsalted butter cut into small pieces, plus more for the pan
  • 10 1/2 ounces dark chocolate
  • 1/2 cup cocoa powder
  • 1 1/3 cups whole grain rye flour
  • 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1 cup plus 2 tablespoons light brown sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 pinch flaky salt like Maldon, for sprinkling


  • Preheat the oven to 355 F.
  • Butter an 8x12 inch baking pan and line with parchment paper.
  • In a heatproof bowl, melt together the butter and the chocolate over a pan of water that’s been brought to a boil and then taken off the heat. Allow the mixture to rest, stirring occasionally as it melts.
  • In the bowl of a stand mixer, whisk together the sugars, eggs and vanilla until light and fluffy. Slowly add the melted chocolate, followed by the dry ingredients. Mix just enough to combine.
  • Pour into the prepared baking pan and smooth the top with an icing spatula or rubber spatula.
  • Bake for 20-25 minutes, until the brownies are set but with a slight wobble.
  • Sprinkle with a bit of flaky salt. Leave to cool completely in the pan before slicing into squares. These chocolate rye brownies keep well in an airtight container for a week or so.
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