The Best Einkorn Brownies
Make the best einkorn brownies of your life using this super easy-to-follow one-bowl recipe. Using einkorn wheat flour as well as other quality ingredients makes these homemade ultra fudgy brownies a more nutrient dense option for dessert.
Servings: 9 servings
Calories: 277kcal
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
Makes: 8 x 8inch rectangle
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.
Video
Notes
*You can use your favorite chocolate chips or chunks, whether they're dark, semisweet, or milk. I prefer the Enjoy Life brand for chocolate chips because of the simple ingredients.
** Crumpling the parchment prior to placing it flat in the dish will make it sit neater and makes pouring the batter easier. Scroll up in the blog post to see how I do this.
Allow einkorn brownies to rest for at least 1.5 hours before slicing into them. They'll still be a little warm but will have set nicely and be perfectly fudgy. They'll also be much easier to cut if they're not hot.
If your stove burner runs hotter than average, then remove the bowl/pot of butter from the burner before adding in the sugar because if it's too hot then the eggs run the risk of scrambling.
Try my cookies n cream variation of this recipe. Just sub out the flour for einkorn flour (1:1) if you want.
Nutrition
Serving: 1pieces | Calories: 277kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 355mg | Potassium: 126mg | Fiber: 2g | Sugar: 28g | Vitamin A: 368IU | Calcium: 23mg | Iron: 1mg