Recipe By: Alanna Lipson
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.
Serving Size: one 2-inch square
- 1 cup packed light brown sugar
- ½ cup Opus Black
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup rye flour
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup coarsely chopped dark chocolate, divided
- ¼ teaspoon flaky sea salt, such as Maldon
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.
Tips : To make ahead: Store airtight for up to 3 days or freeze for up to 3 months.