One taste of these blondies and you'll see why using rye flour (yes, the same flour in rye bread) makes sense--the earthy grain dovetails well with the bittersweet chocolate chunks.

Alanna Lipson
Source: EatingWell Magazine, July / August 2020


Recipe Summary

15 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper, allowing it to overhang the edges. Coat the paper and pan sides with cooking spray.

  • Whisk brown sugar and oil in a large bowl until combined. Add eggs and vanilla and whisk until combined. Combine rye flour, all-purpose flour, baking powder and salt in a medium bowl. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in 1/2 cup chocolate. Scrape the mixture into the prepared pan and sprinkle with the remaining 1/4 cup chocolate and flaky salt.

  • Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into squares.


To make ahead: Store airtight for up to 3 days or freeze for up to 3 months.

Equipment: Parchment paper

Nutrition Facts

182 calories; protein 2g 4% DV; carbohydrates 22g 7% DV; dietary fiber 1g 4% DV; sugars 16g; fat 10g 15% DV; saturated fat 2g 10% DV; cholesterol 24mg 8% DV; potassium 78mg 2% DV; sodium 98mg 4% DV; added sugar 16g.