Fudgy Brownies (Rye Flour)

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Okay, I’ll admit it: I have a weakness for delicious, fudgy brownies. I probably owe a lot of the extra inches around my waistline to that particular weakness. Every time a new brownie recipe comes across my Pinterest dashboard, I find myself checking it out–and, probably too often, making it.

For the family, of course.

In my world, brownies are best just after they come out of the oven when they’re still slightly gooey and the chocolate is melty and perfect–but they’re also fantastic cold the next morning. Er, afternoon. Because no one eats brownies for breakfast, right?

Okay, fine. Sometimes, I eat brownies for breakfast. They have eggs! That’s breakfast food! And rye flour offers better blood sugar control than wheat flour, so you don’t even have to feel guilty.

The rye flour in these brownies offers a unique texture and a slightly different flavor that sets them apart from the crowd of other brownie recipes. Note: these brownies are not gluten-free! While they don’t use wheat flour, rye is one of the glutinous grains, which means that someone on a gluten-free diet shouldn’t indulge in this particular brownie recipe.

On the other hand, if you’re not on a gluten-free diet, what are you waiting for? These brownies are the perfect dessert for your next cookout. They’re great for taking along for potlucks: who can resist a fresh-baked brownie? They’re even the perfect easy dessert for a weeknight dinner because you can throw them together in just a few minutes and let them cook while you’re dealing with the rest of dinner.

The kids will be impressed. You get to quiet that chocolate craving. It’s a win/win situation! If you have some rye flour in your cabinets, head into the kitchen and try these brownies. You won’t be sorry! Don’t have rye flour on hand? Stop in at the grocery store so that you can come home and make the brownies.

Trust me. It’s worth it.

How to Prepare Fudgy Brownies with Rye Flour and Cocoa Powder

Ingredients for Fudgy Brownies with Rye Flour and Cocoa Powder

  • 4 oz of your preferred bittersweet chocolate (dark chocolate also works well for a slightly sweeter touch)
  • 5 tablespoons of butter, segmented into smaller pieces
  • 2 sizeable, fresh eggs
  • 2/3 cup granulated sugar for the perfect sweetness
  • 3/4 cup light rye flour (dark rye can be intense, so sticking to light rye ensures a balanced flavor)
  • 1/4 cup unsweetened Dutch cocoa powder for that extra dark, rich texture
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder to make the brownies rise just right

Directions for Fudgy Brownies with Rye Flour and Cocoa Powder

  1. Warm the oven to a temperature of 350 degrees Fahrenheit, ensuring even heating.
  2. In a spacious mixing bowl, amalgamate all the dry ingredients and keep it aside for later.
  3. Using a small saucepan, gently melt the chocolate and butter. Alternatively, a microwave can be used by melting them in 15-second spans. Ensure thorough stirring after each interval to avoid any burning. Once blended, let it cool momentarily.
  4. Mix the eggs into the dry concoction thoroughly. Following this, introduce the slightly cooled mixture of butter and chocolate.
  5. Time to bake! Place the batter in a preheated oven and bake for about 18-20 minutes or until a tester comes out mostly clean with a few crumbs.

What makes these brownies “fudgy”?

The combination of melted chocolate, butter, and fewer leavening agents gives these brownies a dense, moist, and fudgy texture, distinct from the cake-like variety.

Why use rye flour in brownies?

Rye flour imparts a deeper, earthy flavor to the brownies, making them more robust in taste. Additionally, the texture becomes denser, enhancing the fudginess of the brownies.

Can I replace Dutch cocoa powder with regular cocoa powder?

Yes, you can! While Dutch cocoa powder offers a darker and richer taste, regular cocoa powder works well too, offering a slightly different but delicious flavor profile.

How do I store these brownies?

Store the brownies in an airtight container at room temperature. They can last up to 4 days, but ensure they’re protected from moisture to maintain their fudgy texture.

Can I add nuts or other add-ins to this recipe?

Absolutely! Feel free to get creative. Walnuts, pecans, or even white chocolate chips can be a delightful addition to this already scrumptious recipe.

Why is there sea salt in this brownie recipe?

Sea salt enhances the flavor of the chocolate, providing a balance to the sweetness and deepening the overall taste of the brownies.

What if I only have dark rye flour on hand?

Dark rye flour can be used, but it offers a heavier and stronger flavor profile. If you enjoy robust flavors, you can give it a try, but for a milder taste, light rye is recommended.

How do I know when my brownies are done baking?

Insert a toothpick or a skewer into the center. If it comes out with a few moist crumbs, your brownies are ready. Remember, fudgy brownies will look slightly underdone, but they’ll continue cooking a bit after being removed from the oven.

Can I freeze these brownies for later?

Yes, these brownies freeze beautifully. Once cooled, slice them, wrap them individually in plastic wrap, and then place them in a freezer-safe bag. They can be stored in the freezer for up to three months.

Fudgy Brownies (Rye Flour)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Cake
Cuisine American
Servings 8


  • 4 oz bittersweet chocolate I've also made these brownies with dark chocolate, to great results, if you like your brownies a little sweeter
  • 5 tablespoons of butter cut into small chunks
  • 2 large eggs
  • 2/3 cup sugar
  • 3/4 cup light rye flour dark rye gives a heavier taste and texture to the brownies--go with the light rye for best results
  • 1/4 cup unsweetened cocoa powder--go with Dutch cocoa powder for a richer darker taste. The brownies are also fine with regular cocoa powder.
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder


  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine all dry ingredients in a large mixing bowl and set aside.
  • Melt chocolate and butter together in a small pot over low heat; or, melt in the microwave in 15-second increments, stirring after every round of heating to avoid burning or sticking. Stir well until all butter and chocolate is melted together. Allow cooling slightly.
  • Add eggs to dry ingredients, stirring well. Then, add the melted chocolate and butter.
  • Bake at 350 degrees for 18-20 minutes.
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