German Rye Chocolate Fudge Brownies

Chocolate fudge brownies made with German rye flour.
Chocolate sheet cake made with German rye flour, dark German chocolate and cocoa powder
Course Dessert
Servings 4 people


  • 7 tbsp salted butter
  • 1 tbsp olive oil
  • 5 oz. bittersweet chocolate 70% cocoa content
  • 1/2 cup dark brown sugar
  • 2 eggs large
  • 1/2 tbsp vanilla extract pure
  • 1/4 cup cocoa powder 100% Criollo, unsweetened,
  • 1/2 cup rye flour Type 1150
  • 1/4 tsp salt fine grain
  • 1/8 tsp. baking powder
  • 1 pinch sea salt flaky for topping


  • Preheat oven to 350°F. Line a 9 in baking sheet with parchment, leaving overhang on sides
  • Chop chocolate and melt in double boiler over low heat, together with butter, stirring frequently to blend until smooth
  • Whisk eggs, olive oil and sugar for 2-3 minutes, then add the molten chocolate/butter and whisk until smooth
  • Sift together all dry ingredients and fold them into the chocolate batter
  • Pour batter into pan. Sprinkle with sea salt (or walnuts, if desired). Bake for 25 minutes. Cool for 1 hour before cutting