Fudgy Hazelnut Rye Brownies

Fudgy Hazelnut Rye Brownies

Course: Dessert


  • ½ lb (2 sticks) of unsalted butter

  • ½ lb chopped dark chocolate (mix of bittersweet and semi-sweet)

  • 1 cup Maine Grains Rye Flour

  • ¼ cup unsweetened dutch processed cocoa powder

  • 1 teaspoon baking power

  • 1 teaspoon kosher salt

  • 4 large eggs

  • 1 cup natural cane sugar

  • 2 teaspoons vanilla extract

  • 1/4 cup strong brewed coffee or espresso

  • 1 cup toasted and skinned hazelnuts coarsely chopped


  • Preheat the oven to 350°F. Butter a 8- to 10-inch square pan and set aside.
  • Melt the butter and chocolate together in a medium saucepan over low heat.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In the bowl of a standing mixer (or using a large bowl and a hand mixer), beat the eggs with the sugar until pale in color and thicker in texture, about 4 minutes.
  • Beat in the vanilla extract and coffee.
  • Slowly add the flour mixture and mix just until combined. Then fold in the melted chocolate and hazelnuts.
  • Scrape the brownie batter out into the prepared baking dish.
  • Transfer to the oven and bake for about 45 minutes, or until the top becomes a bit cracked and — with any luck — slightly shiny. The center of the pan of brownies should still be a touch jiggly — they firm up a good bit as they cool. Let cool completely before slicing.


  • If covered and stored at room temperature, these brownies should keep for 3 to 4 days. Recipe adapted from thekitchn.com

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