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Dark Chocolate Rye Flour Brownies with Salted Peanut Butter & Ganache

Course Dessert
Servings 1 9x9 pan
Author Quelcy Kogel


  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 1 1/2 cups dark chocolate chips, divided
  • 1 cup coconut sugar
  • 1 tablespoon coffee liquor
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee (optional)
  • 3 large eggs, at room temperature
  • 1/3 cup dark rye flour
  • 1/3 cup raw cacao powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt


  • 2 3.5 oz dark chocolate bars, chopped
  • 1 stick butter
  • 1/3 cup creamy peanut butter
  • Coarse sea salt


  • Preheat the oven to 350° F. Line a 9x9 inch square pan with parchment paper.
  • Using a double boiler method, melt together the butter and 1 cup of the dark chocolate chips.
  • Stir in the coconut sugar, coffee liquor, vanilla, and instant coffee.
  • Beat the eggs in the bowl of a stand mixer for 1 minute, until bubbly on top, then add the chocolate mixture to the eggs.
  • Add the rye flour, raw cacao, baking powder, and salt. Beat until just combined.
  • Fold in the remaining 1/2 cup chocolate chips. Spread the mixture evenly into the prepared baking pan.
  • Bake for 28-30 minutes or until the brownies are just set. Transfer to a wire rack to cool.
  • While the brownies cool, melt the chopped dark chocolate and butter in a saucepan over medium heat until smooth. Pour half of the chocolate ganache over the brownies and smooth it out until it reaches the edges.
  • Swirl in the peanut butter, then place the brownies in the freezer for 15 minutes to set. Once set, pour the remaining ganache over the surface.
  • Allow the ganache to set slightly, then sprinkle with coarse sea salt.