Easy Double Chocolate Einkorn Brownies

Introduction

The night these brownies were born, my kitchen looked like a chocolate crime scene and smelled like a café that forgot to close. It was one of those evenings when dinner wrapped up late, everybody wanted “something sweet,” and my brain whispered the dangerous words: “Let’s just make brownies real quick.” I wanted a dessert that felt like healthy comfort food without pretending to be a salad. I also wanted a tiny nod to better ingredients—something that made sense for my best meal prep plans week and still thrilled the chocolate people (which, to be real, includes me).

Enter einkorn flour. I first baked with it after a friend raved about this ancient grain that behaves like a cozy, nutty cousin of all-purpose. The first batch? Oops. I overmixed. My brownies were more cake than fudge—still chocolatey, but not the deep-dish, dense situation I was chasing. The second batch, I whisked like I was holding a butterfly. Minimal strokes. Gentle fold. And then something magic happened: glossy batter, thick and velvety, with the scent of cocoa rising like a warm hug.

These Double Chocolate Einkorn Brownies deliver that bakery-window chew with a fudgy middle and shiny top. They are loaded with both cocoa powder and chocolate chips, which means pockets of melty goodness baked right in. The flavor is bold, bittersweet, and a tiny bit nutty thanks to the einkorn. They’re easy enough to throw together after easy weeknight dinners, yet decadent enough to end a birthday party. They also slip neatly into a protein eating plan week when you want a square of joy that doesn’t throw your rhythm off—slice them small, savor slowly, and balance with your high macro meals.

It’s a one-bowl recipe, friendly for budget-friendly recipes goals, and a chill way to explore an ancient grain without a full pantry makeover. I make them when friends stop by, when the weather turns moody, or when I need a dessert that pairs perfectly with movie night and leftovers from quick family meals. Honestly, the fudgy middle tastes like victory. And yes, there’s a tiny, proud shimmer on top that says, “I did that.”

Why You’ll Love This Recipe

They’re deeply chocolatey
Cocoa plus chocolate chips deliver layered chocolate flavor—dark, rich, and a little dramatic.

They’re fudgy with chew
That perfect brownie paradox: soft middle, chewy edges, glossy top.

They’re one-bowl easy
Melt butter, whisk everything together, bake. Minimal cleanup, maximal payoff.

They use an ancient grain
Einkorn adds a subtle nuttiness and a tender crumb that feels special and a bit more wholesome.

They’re weeknight-friendly
Ready fast, perfect for dessert after easy weeknight dinners, and great for sharing or stashing.

They’re flexible
Dairy-free swaps, flavor twists, and mix-ins play well here—from espresso to walnuts to peanut butter swirls.

What Makes This Recipe Special?

Einkorn’s personality. It has a lighter gluten structure than modern wheat, which gives brownies an almost truffle-like interior with a whisper of nuttiness. It absorbs liquid differently, so less mixing yields a denser, silkier crumb. That’s exactly what we want in brownies.

Double chocolate. Cocoa brings depth and structure; chocolate chips bring melty puddles and bursts of sweetness. Together, they create a “two-note” chocolate that stays interesting from first bite to last.

Shiny top without gymnastics. The combo of melted butter and sugar whisked well ensures that crinkly, shiny crust we all love. No complicated steps needed.

Easy prep for real life. This is dessert that belongs next to leftovers, no prep healthy lunches, and your best meals to prep lineup. The batter rests while the oven finishes preheating, you slide it in, and twenty-something minutes later—brownie bliss.

Halal-friendly by default. Use alcohol-free vanilla or vanilla bean paste, and choose halal-certified chocolate chips. No haram ingredients here.

Ingredients

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Einkorn flour
This ancient grain is the star. It gives a slightly nutty flavor and a naturally tender, fudgy crumb. Because einkorn hydrates differently, we use a modest amount and avoid overmixing to keep the texture chewy, not cakey. I love finely milled all-purpose einkorn for the most even bake.

Unsweetened cocoa powder
Think of cocoa as chocolate’s backbone. It adds intensity and helps structure the batter. Natural cocoa brings a classic brownie flavor; Dutch-process cocoa offers a deeper color and smoother, darker vibe. Either works—choose your mood.

Granulated sugar
For sweetness and that shiny top. Sugar dissolves into the warm butter and helps create that thin, crackly crust everyone fights over.

Brown sugar (optional but lovely)
A little brings moisture and whisper-caramel notes. It deepens flavor and keeps the center plush. If you’re after maximum gloss on top, keep brown sugar modest—too much can tone down the shine.

Butter, melted
Butter carries chocolate flavor like a pro. Melted butter also helps with fudginess. If you need dairy-free, use a plant-based butter with a high fat percentage for similar richness.

Eggs
They bind the batter and add that custardy middle. Room temperature eggs whisk in more smoothly, helping you avoid overmixing.

Vanilla extract
The aroma that says “bakery just opened.” For halal-friendly baking, use alcohol-free vanilla extract or vanilla bean paste.

Salt
A small pinch sharpens chocolate and balances sweetness. Never skip it in chocolate desserts.

Baking powder
Just a touch gives the brownies a tiny lift so they aren’t lead-dense. We want fudgy, not brick.

Semi-sweet or dark chocolate chips
Chocolate pockets that melt into rivers inside the crumb. Halal-certified chips are easy to find; choose your preferred cacao level.

Espresso powder (optional)
A half teaspoon intensifies chocolate flavor without making the brownies taste like coffee. It’s the secret “why are these so good?” ingredient.

Ingredient tips and warnings
Measure the einkorn flour lightly—fluff, spoon into the cup, and level. Packed flour leads to dry brownies. Sift your cocoa if it’s clumpy. And don’t overdo the baking time; einkorn brownies finish quickly, and a minute or two too long can push them toward cakey.

How to Make It Step-by-Step

Preheat and prep the pan
I set the oven to 350°F and line an 8×8-inch pan with parchment, letting the paper overhang two sides like handles. This makes it easy to lift the brownies out cleanly later. If parchment is playing hide-and-seek in your kitchen, grease the pan well, especially the corners.

Melt the butter
In a medium saucepan over low heat, I melt the butter until it’s liquid and fragrant but not sizzling. Off the heat, I let it stand for a minute so it’s warm, not scorching. If I’m using plant-based butter, I choose one with at least 75–80% fat for richer flavor.

Whisk in sugars
Still off the heat, I whisk in the granulated sugar (and brown sugar if I’m using it). The mixture turns glossy and thick, like caramel’s shy cousin. This step helps dissolve the sugar and contributes to that shiny top later.

Add eggs and vanilla
I whisk in the eggs one at a time, then the vanilla. The batter turns satiny and a little luxurious. If your eggs are straight from the fridge, give them a minute in warm water first so they incorporate smoothly. For halal baking, vanilla bean paste is wonderful—rich aroma, no alcohol.

Cocoa, salt, and leavening
In goes the cocoa powder, salt, baking powder, and the optional espresso powder. I whisk until just combined. If cocoa sits on top like a dust storm, I switch to a spatula and press it gently into the wet batter before stirring—less mess, faster blending.

Fold in einkorn flour
This part matters. I sprinkle the einkorn flour over the batter and fold gently with a spatula, turning the bowl and sweeping from the bottom up 8–10 times—max. The second it looks combined with no dry streaks, I stop. Overmixing wakes up einkorn’s gluten and tips the brownies toward cakey territory. We want fudgy, so restraint is key.

Add chips
I stir in the chocolate chips just until they’re evenly distributed. If I’m feeling chaotic (in the best way), I reserve a few and scatter them on top for a bakery look.

Bake
I scrape the batter into the pan, smoothing the top with the spatula. Into the oven it goes for 25–30 minutes. The edges should be set and slightly pulling from the sides; the center should look shiny and have a subtle wobble. A toothpick will come out with moist crumbs—not wet batter, not squeaky clean.

Cool like you mean it
This is the patience step. I let the brownies cool in the pan on a rack for at least 20–30 minutes, then lift them out by the parchment and cool completely before slicing. Warm brownies smell like a dream but slice like a chaos gremlin. Cooling sets the fudgy interior so every square has sharp edges and a soft middle.

Slice and enjoy
I use a long, sharp knife and wipe it between cuts for clean squares. The first bite is a soft thud of chocolate, the second is melty chip heaven, and the third is the chewy edge flexing its magic. Put on a rom-com, pour a glass of milk, and call it a night.

Tips for Best Results

Measure the flour lightly
Einkorn packs easily. Spoon and level instead of scooping straight from the bag.

Mix gently
Fold in the flour just until it disappears. Overmixing = more gluten activation = cakier brownies.

Watch the clock
Brownies keep cooking as they cool. Pull them when a toothpick returns moist crumbs. If it’s clean, you went a touch too far.

Use quality cocoa
Cocoa is a main flavor driver—choose one you love. Dutch-process gives a deeper chocolate tone; natural cocoa is more classic.

Espresso is optional but powerful
A little espresso powder makes chocolate taste more chocolatey. It won’t turn your brownies into coffee bars.

Mind the vanilla
Choose alcohol-free vanilla or vanilla bean paste for halal-friendly baking. The aroma is huge in brownies—don’t skip it.

Ingredient Substitutions & Variations

Dairy-free
Swap butter for a plant-based butter stick and use dairy-free chocolate chips. The texture stays fudgy, and the flavor remains intense.

Sweetener tweaks
Replace part of the granulated sugar with coconut sugar for a toasty note, or use maple sugar for caramel vibes. Avoid liquid sweeteners—they change the texture and bake time.

Nutty crunch
Add ½ cup chopped walnuts or pecans for texture. Toast them first for deeper flavor.

Peanut butter swirl
Warm ¼ cup natural peanut butter until pourable, dollop over the batter, and swirl with a knife. It’s a crowd-pleaser with a nostalgic, lunchbox energy that still fits a budget-friendly recipes mindset.

Chocolate contrasts
Try white chocolate chips or chopped halāl-friendly dark chocolate chunks for mixed pockets of sweetness.

Mocha brownies
Use the espresso powder and drizzle cooled brownies with a thin coffee glaze. Perfect after meal prep microwave lunches when you need a tiny pick-me-up.

Serving Suggestions

Slice small squares for dessert after quick family meals and add a dusting of cocoa or powdered sugar. Serve warm wedges with a scoop of vanilla or coconut ice cream and a drizzle of warm chocolate sauce for date night. For healthy meal plans for two, slice teeny bites, pair with fresh raspberries, and savor slowly.

Brownie sundaes are a forever favorite—top with ice cream, chopped pistachios, and a cheery swirl of chocolate syrup. Crumble leftovers over yogurt parfaits to sneak dessert into breakfast (no judgment). Or tuck a square into lunch boxes for a morale boost that still plays nicely with best meal prep healthy goals when the rest of your day is full of greens and high protein meals.

Pairing Ideas (Drinks, Sides, etc.)

Cold milk or almond milk for classic brownie nostalgia
Espresso or hot coffee to balance the sweetness
Peppermint tea or chai for cozy, spiced contrast
Fresh berries or orange segments for brightness
Lightly sweetened whipped cream or coconut whip for lift

How to Store and Reheat Leftovers

Store brownies at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days if your kitchen runs warm. To keep slices soft, place a piece of parchment between layers. They reheat beautifully—10 to 15 seconds in the microwave wakes up the chips and brings back that fresh-baked aroma.

For longer storage, wrap each square individually and freeze in a zip-top bag for up to 2 months. Pull a piece whenever you’re assembling best meal prep plans or arranging a dessert plate for friends. Thaw at room temperature or give it a quick, gentle warm-up in the microwave for fudgy perfection.

Make-Ahead and Freezer Tips

Bake the day before and let the pan cool fully, then cover tightly. Brownies actually slice cleaner on day two, and the chocolate flavor blooms. For hosting, bake two pans, freeze one (wrapped well), and you’ll always have a dessert ready for last-minute get-togethers inspired by your hello fresh low calorie menu dinner nights.

Frozen brownies are snack insurance. I wrap individual squares, so a sweet bite can ride along with premade lunch meals or sit next to your no prep healthy lunches in the fridge without drying out.

Common Mistakes to Avoid

Overbaking
The line between fudgy and cakey is minutes. Pull them when the center still looks slightly glossy and a toothpick shows moist crumbs.

Overmixing after flour
Einkorn’s delicate gluten structure means less stirring gives you a silkier crumb. Stop as soon as you see no dry streaks.

Skipping the salt
That tiny pinch matters. It sharpens chocolate and keeps sweetness in balance.

Cutting too soon
Warm brownies taste great but slice messy. Cool fully for sharp, bakery-style squares.

Using too small a pan
Crowded batter bakes tall and can dry around the edges. Stick to 8×8 for the quantities here, or scale for a 9×13.

Frequently Asked Questions (FAQ)

What is einkorn flour, and why use it?
Einkorn is an ancient grain with a gentler gluten structure and a light, nutty flavor. It creates a fudgy, tender crumb that feels luxurious without extra fuss.

Can I substitute regular all-purpose flour?
Yes. Use a scant ½ cup plus 2 tablespoons AP flour to replace ½ cup einkorn, and watch doneness closely; AP can bake a touch faster. Texture will be slightly different—still delicious.

Are these brownies gluten-free?
No. Einkorn contains gluten. It may be easier to digest for some, but it isn’t suitable for celiac disease.

How do I know when they’re done?
Edges set, center glossy with a gentle wobble, and a toothpick shows moist crumbs. Err on the side of underbaked—carryover heat finishes the job.

Can I make them dairy-free?
Yes. Use plant-based butter and dairy-free, halal-certified chocolate chips. The results are still fudgy and rich.

Can I reduce the sugar?
You can reduce by up to ¼ cup total with acceptable results, though the crust may be less shiny and the texture slightly less soft.

Do I need espresso powder?
No, but ½ teaspoon boosts chocolate flavor without tasting like coffee. It’s a background enhancer.

Can I double the recipe?
Absolutely. Use a 9×13-inch pan and bake about 35–40 minutes, checking early. Great for parties or gifting with your ready meals for 2 dinner nights.

Do they taste different with einkorn?
Slightly. Expect a gentle nutty note and a plush texture. The chocolate still stars.

What about halal considerations?
Use alcohol-free vanilla or vanilla bean paste and halal-certified chocolate chips. Everything else is naturally compliant.

Cooking Tools You’ll Need

8×8-inch baking pan
Parchment paper or nonstick spray
Medium saucepan (for melting butter) or heatproof bowl and microwave
Whisk and rubber spatula
Measuring cups and spoons
Cooling rack
Sharp knife for clean slices

Final Thoughts

These Double Chocolate Einkorn Brownies are the dessert I bake when the day feels tangled and I want something certain. They’re simple to make, wildly chocolatey, and just wholesome enough to feel at home alongside good meal prep plans, healthy eating for two, and even a protein meal plan week. The top is shiny, the middle is fudgy, and the edges are chewy—exactly how brownies should be.

Bake a pan for family night after easy weeknight dinners. Wrap a few for a friend who needs a chocolate hug. Freeze some for later so future-you has a treat to pair with high protein microwave meals or that late-night tea. To be real, this recipe is a little ritual: warm butter, a whisk, the scent of cocoa rising. It’s chocolate therapy that fits real life, and it never fails me.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!