These are the BEST einkorn brownies! They're super fudgy, rich, and absolutely delicious. These easy, one-bowl brownies will be gone in a flash.
So you came here looking not just for the ultimate brownie recipe--one that is soft and fudgy, with a chew and a beautifully crackly top, and ultra chocolatey in flavor--but for the best fudgy brownie recipe that's ALSO made with einkorn flour.
You've certainly arrived at the right place. I'm happy you're here and I've got you covered with my absolute favorite double chocolate einkorn brownies.
And not only are these ooey-gooey, einkorn flour brownies truly the absolute best, they're also very easy to make--using simple, yet quality ingredients.
And these are one-bowl brownies, so you can easily make them if you have a sudden craving for fudgy brownies on a weeknight. Dirty one bowl, one whisk (no need for an electric mixer), and have a quick and easy cleanup while the best einkorn brownies from scratch are happily baking away in the oven.
This recipe was inspired by my perfect fudgy brownie recipe that's made with regular, all-purpose flour.
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What is Einkorn?
Einkorn is the most ancient variety of wheat. In fact, it is the oldest grain known to man.
Einkorn wheat is the only non-hybridized form of wheat that exists and one of the very first plants to be cultivated. While it's a low-yielding wheat, it can thrive in dry, less than ideal conditions, that other forms of wheat cannot.
Einkorn is comprised of weaker gluten than modern varieties of wheat, but contains more protein.
Traditionally, einkorn is boiled and eaten in porridges. Einkorn is becoming more popular in our modern culture in baking and einkorn dessert recipes.
Why Use Einkorn Flour?
Einkorn is nutritionally superior to modern wheat. In addition to having 40% more protein than modern varieties of wheat, einkorn also has higher ratios of fat, phosphorous, potassium, pyridoxine, riboflavin, and beta-carotene.
Higher percentages of protein and fat mean that einkorn wheat is more satiating, keeping you full for longer, than "regular" wheat.
Because of the weaker gluten strands in einkorn compared to other wheat varieties, people who are gluten intolerant or sensitive tend to do well with einkorn wheat. Einkorn is easier on the digestive system than other forms of wheat. However, those with celiac should still steer clear.
When it comes to baking, einkorn flour gives a more tender crumb, which yield a denser, yet at the same time, a softer dessert. So for the ultimate, fudgy brownie texture, I think einkorn flour is ideal and it works perfectly.
What Does Einkorn Flour Taste Like?
For the most part, einkorn flour tastes very similar to modern wheat flour, but with more complexity and depth, as well as a mild nuttiness.
Honestly, everyone in my family prefers the taste of einkorn flour to "regular" flour when I prepare recipes where you can easily taste the difference.
When it comes to these divine einkorn brownies, you really can't tell the difference between the nuanced flavors of einkorn flour vs "regular" flour. Obviously, the fudgy chocolate flavor overpowers the flavor of the wheat when you make a good brownie--as it should.
How to Use Einkorn Flour
While some people may argue that you cannot easily swap out modern wheat flour for einkorn flour in recipes, in my experience, you can almost always use them interchangeably.
It's true that einkorn flour absorbs liquid slower than modern red wheat, so some recommend reducing the liquid in some recipes by up to 20%. Some others recommend allowing the batter/mixture to sit for 10-15 minutes to allow the flour to fully absorb the liquid. This is not an issue when it comes to brownies.
I always swap the flours 1:1 and have had no issues in any recipes except for a cake I used to make with modern wheat flour. I decided to make it with einkorn flour and it either could've used a little less water in the recipe or could've used a rest after mixing in the flour to fully absorb the water.
In the end, it really didn't make a big difference. It just took a while longer for the einkorn to absorb the liquid and bake through.
For these einkorn brownies, you can use einkorn flour the same way you would use regular, modern wheat flour.
Pro Tips and Tricks for Making Einkorn Brownies
- Many brownie recipes claim that that a toothpick poked into the center should come out mostly clean. However, a fudgy brownie should by definition have some moist, fudgy crumbs attached and so, the toothpick should come out looking kind of dirty, actually.
- It's better to pull brownies out of the oven earlier rather than later so as to not over-bake them. But you have more wiggle room with einkorn as it's naturally got a moister crumb.
- Once the brownies are set and don't jiggle in the center when you move the pan around, they're done. If you prefer a chewier brownie, give them another 2 minutes and they will be perfectly chewy, yet fudgy.
- Wait 1 ½ hours for the einkorn brownies to cool at room temperature before cutting into them. They will firm up a bit, become super fudgy, and slice better this way.
- Chocolate chunks versus chocolate chips doesn't matter. Just use quality chocolate because it makes a difference in the texture and flavor of these double chocolate einkorn brownies.
- Crumple up the parchment paper prior to flattening it out and placing it into the baking dish. This keeps its shape better so it's easier to pour the batter into the parchment-lined dish.
- If you want to ensure a crackly top to your einkorn brownies, it is critical to make sure the butter is hot when you whisk the sugar into it and that the butter, sugar, and eggs are whisked well.
- Either clean a sharp knife between slicing or use a plastic knife to slice the einkorn brownies to avoid crumbs sticking. The crumbs don't stick to the plastic.
Ingredients
- Butter - I prefer grassfed butter for its higher nutrient density. It is key to make sure your butter is hot in order to melt the sugar and incorporate the eggs. This is what makes the meringue-like shiny, crackly top for brownies. I like to swirl the butter as it melts to ensure it heats evenly and there are no hot spots that burn the butter.
- Sugar - You may use whatever sugar you please, but the finer the texture the easier it'll melt into the hot butter. I prefer using organic raw cane sugar.
- Eggs - Having room temperature eggs will help to easily homogenize the butter, sugar, egg mixture. I always prefer soy-free, pasture-raised eggs.
- Vanilla Extract - The vanilla helps round out the flavor profile of the brownies. Always use high quality vanilla extract. There is no use for imitation vanilla, ever, in my strong opinion.
- Einkorn Flour - Either all-purpose or whole-grain works equally well for this recipe. The taste will be the same but with whole grain you'll end up with a slight bite to the texture. You can buy from Jovial or Ancient Grains for high quality flour or wheat berries.
- Cocoa Powder - You can use natural, dutch-processed, or raw cacao. I always prefer using a high quality, organic cocoa or cacao powder.
- Sea Salt - I typically use Redmond's and I buy it in bulk. But any salt without additives will work just fine.
- Chocolate Chips - You can use any kind (semisweet, milk, dark, or even white) but I highly recommend a good quality one with minimal additives for optimal texture and flavor for the best einkorn brownies.
How to Make the Best Einkorn Brownies
This is such a simple and straightforward recipe and makes the most perfectly fudgy einkorn brownies!
First, you will prepare your baking dish by crumpling up unbleached parchment paper and placing it, opened back up, into the dish.
Then you need to melt your butter over the stove. You may use the double-broiler method or go super easy like me and just use your heat-safe stainless steel mixing bowl (or just a stainless steel pot) right on the stovetop. You don't want to burn your butter, but you do need to get it hot.
Once the butter is nice and hot, add your sugar and whisk periodically it until it melts. The texture will change after one minute and appear softer, and less grainy. Granulated white sugar melts faster than the larger crystals in organic raw cane sugar.
Then remove the bowl from the heat and add the eggs, whisking very well until the eggs are fully incorporated. Don't rush this step, as the combining of the butter, sugar, and eggs will make for a shiny brownie top.
Next, add in the rest of the ingredients, except for the chocolate chips. Give it a good whisking to break up any clumps. Don't worry about overmixing this batter, since we're working with einkorn flour.
Finally, mix in the chocolate chips, pour the batter into the baking dish, and pop it into a 350º F oven for about 30 minutes. The batter will be set, and no longer jiggly in the center when it's done. It takes 29 minutes in my oven. I like to leave it for another minute or 2 when I want to give more of a chew to my brownies. They're still ultra fudgy, just with an added chew.
That's it! So quick and simple and you will have the most delicious, homemade einkorn brownies!
Easy Swaps
This recipe uses organic raw cane sugar but if you prefer sucanat (dehydrated pure cane juice), turbinado, coconut sugar, or maple syrup, you can use those. Just keep in mind that the recipe may come out slightly different, albeit still delicious.
If you choose to use a sugar that isn't as fine as granulated sugar or organic raw cane sugar, then I recommend you give it a blitz in a grinder/food processor/blender to get it finer so that it melts better into the butter, helping you achieve that crackly top.
If you want to substitute coconut sugar, because it's not as sweet as cane sugar, you'll need to account for that difference when adding it. I would recommend adding ¼ cup extra of the coconut sugar.
You're welcome to use coconut oil, olive oil, or avocado oil in place of the butter at a 1:1 even swap. But again, keep in mind that it may differ a bit in flavor and even in texture. Again, it'll still be a great einkorn brownie, just different.
Flavor Variations
My personal favorite variation of the best einkorn brownies is to add ½ of a cup of walnuts to the batter. It's just such a classic and you cannot go wrong, especially if served up with a scoop of some good vanilla ice cream.
That being said, can you even go wrong with any of these recipe variations?
- marshmallows and almond pieces (rocky road)
- cookies and cream brownies
- candy-coated chocolates
- peanut butter swirl
- avocado oil potato chips baked on top
- dried cherries mixed into the batter
- orange flavored chocolate brownies (made with real orange zest)
FAQs
Yes, you can easily substitute it 1:1 if you like, in place of einkorn flour.
You can use all-purpose or whole grain einkorn flour. It's completely up to you and will give a great end result, either way. I have used both for this recipe and don't notice a difference in taste. However, the whole grain will give it a little bit more texture, as it includes the germ and bran.
In general, einkorn flour absorbs liquid slowly, so some people recommend decreasing the amount of liquid in any given recipe by 15-20% to account for that, or rather, simply allowing a resting period after mixing to give the flour time to absorb liquid.
However, I almost always treat einkorn flour the same as regular flour in my bakes, with the main difference being that there's no need for concern about over-mixing einkorn-based batters because the gluten doesn't strengthen to the same extent as modern wheats. So it won't be tough after baking.
For these einkorn brownies, you can use the einkorn flour in the same way you would "regular" flour.
You can use a glass baking dish (what I tend to go for when baking brownies), a stainless steel pan, aluminum pan, or a ceramic dish. It doesn't really matter.
But if you use a stainless steel or aluminum pan then your brownies may be done a few minutes sooner since they're better conductors of heat and are typically thinner than glass or ceramic dishes. I would keep an eye on the brownies after 20 minutes in that case.
There's much debate over what the best pan is for brownies, but I believe the answer is whichever pan you've got. You'll get delicious brownies no matter.
For this recipe, I bake in a 8x8 inch baking dish. It will give you 8 regular-sized pieces.
I frequently double the recipe and bake in a 9x13 inch baking dish as well. It's great for a crowd. The baking time doesn't change.
Some websites claim that brown sugar makes brownies chewier, but I've tried making this recipe with and without added brown sugar and it made no difference to the texture for me. Therefore, I opted for a simpler recipe with organic raw cane sugar. If you want a chewier brownie, simply bake them for 2 extra minutes and they'll be chewy and fudgy.
A fudgy brownie has a higher ratio of fat to flour. A cakey brownie has more flour in proportion to butter. Also, when brownie batter is overbaked or if baked at too high a heat, this may result in a cakey texture as the moisture has evaporated out.
You need a proper ratio of butter to flour for a fudgy brownie and you need to make sure you don't overbake the batter. Using oil as opposed to butter will result in a chewier brownie as opposed to a moist brownie. Einkorn flour holds moisture very well and makes for a super moist and fudgy brownie.
I wouldn't recommend substituting out the eggs because these brownies need the eggs to build its structure. Otherwise, they would end up too dense and lacking strength and stability.
I know some people use yogurt or applesauce to replace eggs in brownie recipes but I would think you may need to up the flour a tiny bit to give it a little more substance in that case. Leave a comment below if you try it though.
The chocolate chips give the einkorn brownies a touch more chocolatey flavor and fudgier bites. However, you can certainly leave out the chocolate chips and you'll still get a wonderfully fudgy, soft brownie.
Ancient Grains and Jovial are both great options. When I buy einkorn wheat berries and mill them in my grain mill, I prefer buying in bulk from Ancient Grains as it's less expensive.
They're shelf-stable at room temperature for up to 4 days, and should be kept in an air-tight container to preserve the soft texture.
They can be wrapped thoroughly with plastic wrap and then aluminum foil and frozen for up to 3 months. It's better not to cut them into pieces until after thawing, in order to preserve their texture and flavor. Just thaw them the night before you plan on eating them.
If you reheat them, they will surely be extra delicious. Just don't overdo it or else they'll over-bake.
You can also keep them in an airtight container in the fridge for up to a week.
If you try this recipe, I'd love it if you'd come back and give it a 5 star rating. Ask any question you may have or leave a comment and I'll get back to you!
Tag me on Instagram @honestandtasty
Recipe
The Best Einkorn Brownies
Equipment
- 1 medium stainless steel mixing bowl Alternatively, you can use a medium stainless steel pot
- 1 whisk or spatula
- 1 8x8 inch baking dish
- unbleached parchment paper
Ingredients
- ½ cup butter 1 stick, preferably grassfed
- 1 cup sugar preferably organic raw cane sugar
- 2 eggs room temperature, preferably pasture-raised
- 1 teaspoon vanilla extract
- ½ cup einkorn flour either all-purpose or whole grain
- ½ cup unsweetened cocoa powder or raw cacao powder
- 1 teaspoon sea salt
- ½ cup chocolate chips* 4 oz
Instructions
- Preheat your oven to 350º F (175º C).
- Crumple up a sheet of parchment paper that you will then flatten out and fit into a 8"x8" baking pan with some overhang for easy brownie removal.**
- In a medium heat-safe metal mixing bowl, add the butter and melt it on the stove over medium-low heat. If you don't have a heat-safe mixing bowl, you can also use a medium-sized stainless steel pot for this recipe.½ cup butter
- Once butter is melted and hot, add the sugar and whisk it periodically for about a minute or until it melts into the butter. The texture will become softer and less grainy.1 cup sugar
- Remove the bowl from the heat and add the eggs. Whisk very well.2 eggs
- Add vanilla extract, einkorn flour, cocoa powder, sea salt. Mix it all in.1 teaspoon vanilla extract, ½ cup einkorn flour, ½ cup unsweetened cocoa powder, 1 teaspoon sea salt
- Mix in chocolate chips. Optional: Save some for the top right before it goes into the oven.½ cup chocolate chips*
- Pour batter into the parchment-lined dish, top with some reserved chocolate chips if you choose to, and bake for 30 minutes or until the brownies don't jiggle anymore when you move the dish. A toothpick poked into the center should come out with some moist, fudgy crumbs. Allow to cool before cutting into it so that brownies can set properly.
Shahin says
The Best Brownies, so good
Bita Cyrus says
Thank you! 🙂 🙂
Daria says
I can’t wait to try this, it looks delicious but also love how everything is contained in one bowl. Also I had no idea you could just heat a stainless steel bowl on the stove…. Genius!
Bita Cyrus says
I can't wait for you to try it and tell me how you like it! Yes, one-bowl recipes are so great because minimal cleanup! It also makes it so that I make these brownies all the time! And yeah, stainless steel bowls are awesome for so many reasons! 🙂
Mr beast says
the best recipe ever👍
Bita Cyrus says
Thank you!! I agree haha!
Monica says
Recipe states at the beginning 8 x 8 then first step is says to us a 9 x 13.? I am going with the 8X 8 but might be good to clarify why 2 different pans?
Bita Cyrus says
Thank you for bringing it to my attention! Fixed the typo! 8x8 is correct.
Grace says
Hi, the flavor of these are great, but as another commented mentioned, the pan size is incorrect - or at least unclear, if one skips straight to the recipe (like I did). I made a regular batch in a 9x13 and they were much too firm. Still edible and even yummy, but certainly not the ideal brownie texture. I’ll try again with the 8x8 size next time.
Bita Cyrus says
I had a typo in one spot that said 9x13, while the rest of the recipe had 8x8 throughout it. I went ahead and fixed that! Thank you!
sandra says
An easy recipe. One bowl. I'm so happy I found an einkorn flour recipe and it didn't use much flour which was great cuz einkorn is so pricey.
Delicious but something was missing. Maybe if i used an 8x8 pan? I read some of the comments and realized I used a 9x13 so I only cooked them for about 15 min and then let them cool. I wanted them to be chewier and crisper but I'd try this recipe again in a smaller pan.
Bita Cyrus says
8x8 is my preference but if you want chewy and crispier, bake for longer 🙂
Doamna says
I know they are brownies, but you could probably cut back the cup of sugar to a half cup and it would still be rich and delicious. I will try this the next time I make them. They are delicious.
Bita Cyrus says
Totally up to you--I wouldn't recommend it myself, but if you like a less rich brownie do try cutting the sugar and let me know how it turns out for you. The sugar is important for that signature brownie crackle top as well, so keep that in mind.