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Prep Time:15 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 45 minsServings:16Yield:16 squaresJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 45 minsServings:16Yield:16 squares
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:16
Servings:
16
Yield:16 squares
Yield:
16 squares
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cuppacked light brown sugar½cupextra-virgin olive oil2large eggs1tablespoonvanilla extract½cuprye flour⅓cupall-purpose flour½teaspoonbaking powder¼teaspoonsalt¾cupcoarsely chopped dark chocolate, divided¼teaspoonflaky sea salt, such as Maldon
Cook Mode(Keep screen awake)
Ingredients
1cuppacked light brown sugar
½cupextra-virgin olive oil
2large eggs
1tablespoonvanilla extract
½cuprye flour
⅓cupall-purpose flour
½teaspoonbaking powder
¼teaspoonsalt
¾cupcoarsely chopped dark chocolate, divided
¼teaspoonflaky sea salt, such as Maldon
DirectionsPreheat 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.TipsTo make ahead: Store airtight for up to 3 days or freeze for up to 3 months.Equipment: Parchment paperOriginally appeared: EatingWell Magazine, July / August 2020
Directions
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.TipsTo make ahead: Store airtight for up to 3 days or freeze for up to 3 months.Equipment: Parchment paper
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.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)182Calories10gFat22gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
