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

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Recipe Summary

active:
15 mins
total:
1 hr 45 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; carbohydrates 22g; dietary fiber 1g; sugars 16g; fat 10g; saturated fat 2g; cholesterol 24mg; potassium 78mg; sodium 98mg; added sugar 16g.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2020
I was intrigued by the ingredients, and "won over" by the taste. I was hesitant to use all olive oil, but I'm glad that I did. The subtle flavor is wonderful. These blondies were very easy to make, and they taste delicious. I made just two changes. (I combined the rye and white flours and "toasted" them for about 30 seconds in a skillet. I also used a combination of Splenda and brown sugar.) This recipe is definitely a repeat performance! Read More
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