The Best Easy Double Chocolate Einkorn Brownies

Introduction

I still remember the first time I baked with einkorn flour. It was one of those chaotic Tuesday nights after easy weeknight dinners when the sink was full, the dog was doing zoomies, and I was convinced brownies could fix the mood. To be real, my first batch looked like a chocolate brick. I overmixed. I overbaked. I overthought everything. But the smell—oh, that warm, cozy, bake-shop scent—wrapped around the kitchen like a blanket of healthy comfort food vibes, and I knew I wasn’t giving up.

Einkorn, if you’re new to it, has this soft nuttiness that makes chocolate sing a little louder. It’s an ancient grain with a different gluten structure, so it behaves like that friend who marches to their own beat but still shows up with snacks. Once I learned to stir gently, let the batter sit for a minute, and pull the pan at the “moist crumbs” stage (not clean!), these brownies became my midweek hero. They’re fudgy with chewy edges, crinkly-topped if you whisk the sugars right, and deep, deep chocolate thanks to both cocoa powder and melty chips. Hello, double trouble.

These are the brownies I bring to neighbors, to last-minute potlucks, to “I can’t even” days when I need a bite of joy after spreadsheet brain. They’re also wildly practical. One bowl. No mixer. Ingredients you probably have, even if you’re doing a protein meal plan or juggling good meal prep plans for the week. You can cut small squares for lunchboxes, stash them for meal prep microwave lunches dessert cups, or freeze for late-night cravings. They’re the sweet punctuation mark after quick family meals, the treat that says “we did our best today,” and the little nudge to save a square for tomorrow.

And because we’re friends here, let me confess a classic oops: I once forgot the vanilla. The brownies still vanished. The einkorn brings a mellow, toasty undertone that keeps the chocolate front and center. Add a pinch of espresso powder and it’s like turning up the bass. Pair a square with a glass of cold milk (or almond milk) and you’ve got comfort on demand—budget-friendly joy that slides perfectly next to your best meal prep healthy rhythm without stealing the spotlight.

Why You’ll Love This Recipe

• Big chocolate energy from both cocoa and chocolate chips—rich, fudgy, and satisfying.
• Simple one-bowl method with minimal dishes, ideal for budget-friendly recipes and busy weeknights.
• Made with einkorn flour for a subtle nuttiness and a texture that lands between chewy and gooey.
• Crowd-pleasing and kid-approved, perfect after high protein meals or Sunday roast.
• Scales easily for a 9×13 pan when you’re feeding a crew or planning best meals to prep for events.
• Freezer-friendly squares that reheat beautifully—great alongside ready made protein meals when you want a sweet finish.

What Makes This Recipe Special?

These brownies are unapologetically fudgy. The combo of melted butter, cocoa, and chocolate chips builds depth without fussy techniques. Einkorn is the quiet overachiever here. It adds gentle sweetness and a touch of chew you won’t get with standard flour. Because einkorn is more delicate, we stir just until combined and let the oven do the rest. A smidge of baking powder keeps the crumb from feeling dense, while a pinch of salt amps up the chocolate. Optional espresso powder is my fail-safe for that “wow, did you use fancy chocolate?” reaction. I also love that this recipe meets you where you are—lean into maple syrup for a less refined option, swap butter for a plant-based stick to keep things dairy-free, and slice small squares for healthy eating for two nights when you’re building your own dessert board.

Ingredients

Save

• Einkorn flour: The star ancient grain. It’s naturally a bit more tender and brings a nutty, sweet finish. Because it hydrates differently, we use slightly less than typical AP flour and avoid overmixing. I like Jovial einkorn, but any trusted brand works.
• Unsweetened cocoa powder: Choose natural cocoa for classic brownie flavor or Dutch-process for deeper color and taste. Sift if yours is clumpy. Cocoa plus chips equals double chocolate bliss.
• Granulated sugar: Provides sweetness and contributes to that shiny, crinkly top when whisked well with warm butter. You can sub part with coconut sugar for caramel notes.
• Brown sugar (optional): A little adds moisture and chew, thanks to molasses. I use it when I want extra fudgy centers.
• Butter, melted: Fat equals flavor and that luscious mouthfeel. Melt gently so you don’t scramble the eggs later. Plant-based butter works for a dairy-free path.
• Eggs: Structure, shine, and that classic brownie chew. Room temperature helps everything blend smoothly.
• Vanilla extract: Warm, round, bakery aroma. Don’t skip it (like I once did). Pure vanilla = better flavor payoff.
• Salt: Balances sweetness and sharpens chocolate notes. A tiny pinch on top after baking is chef’s kiss.
• Baking powder: Just enough lift to keep things from being dense bricks. Think gentle hover, not cake-rise.
• Semi-sweet or dark chocolate chips: The melty pops that make every bite feel like a dessert-party. Dark chips keep sweetness in check.
• Optional espresso powder: Coffee and chocolate are BFFs. This doesn’t make the brownies taste like coffee; it deepens the chocolate.

Personal tips and tiny warnings:
Use a digital scale if you can; einkorn benefits from accuracy. Don’t pack the flour—lightly spoon and level if measuring cups are your jam. Warm melted butter is fine, but not scorching; let it cool a minute before adding eggs to avoid accidental chocolate scrambled eggs (ask me how I know). And the big one: don’t overmix once the flour goes in. Stir just until you don’t see dry streaks. Overzealous mixing tightens einkorn’s delicate structure and can dry out the crumb. Finally, set a timer for the bake; overbaking turns fudgy into meh.

How to Make It Step-by-Step

1. Prep the pan and preheat. Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving a little overhang for easy lifting. You can grease instead, but parchment equals clean edges and less stress when you’re slicing Instagram-worthy squares.
2. Melt the butter. I use a small saucepan over low heat until just melted—no browning needed, though a faintly nutty browned butter version is chef-y and amazing if you’re feeling it. Let it cool for a minute so it doesn’t shock the eggs.
3. Whisk in sugars. In a large bowl, whisk the melted butter with granulated sugar (and brown sugar, if using) until glossy. This step helps build that shiny top. You’ll hear a soft, grainy swish as the sugar dissolves. It’s oddly soothing.
4. Add eggs and vanilla. Crack in the eggs and whisk until the batter is smooth and thick, about 30–45 seconds. Stir in the vanilla. The mixture should look cohesive and a little satiny. If it’s streaky, keep whisking gently.
5. Cocoa, salt, and leavening. Sift in the cocoa powder to avoid lumps. Add salt, baking powder, and optional espresso powder. Whisk just until the cocoa disappears into a dark, glossy ribbon. The aroma? Pure chocolate bakery vibes.
6. Fold in the einkorn flour. Switch to a spatula and sprinkle in the flour. Fold with light strokes—scoop under, turn, and repeat—until you barely see dry flour. Stop. Count to three. Stir once more to catch any pockets on the bottom. Overmixing is the villain of fudgy brownies.
7. Chocolate chips time. Stir in the chips (and nuts if you’re adding them). They’ll stud the batter like treasure. If you want extra melty tops, save a small handful to sprinkle over the surface before baking.
8. Pan and smooth. Scrape the batter into the prepared pan. It’ll be thick and shiny. Nudge it into the corners with an offset spatula. Tap the pan on the counter once to pop big air bubbles; we’re not making cake here.
9. Bake to moist crumbs. Slide the pan into the center of the oven. Bake 25–30 minutes, checking at 22 if your oven runs hot. When you insert a toothpick into the center, you want moist crumbs, not wet batter and not dry-clean. Set edges, slightly soft center—that’s your sweet spot. If you like extra fudgy, pull earlier; for firmer, go a minute or two longer.
10. Cool with patience (I struggle too). Let the brownies cool in the pan on a rack for at least 20–30 minutes. The smell will make you consider gnawing a corner; stay strong. Cooling helps the crumb set and gives you those tidy squares. Lift by parchment, slice with a warm knife, wipe between cuts, and admire the glossy tops and dense centers.
11. Oops recovery plan. Overbaked? Warm a piece in the microwave with a damp paper towel for 10 seconds—instant softness. Forgot the espresso powder? Dust the tops lightly after baking. Batter too thick? A teaspoon of milk can loosen it before it hits the pan. Dropped a chip bag? Same, friend. Scoop and carry on.

This whole dance takes less than an hour, even if you’re juggling meal planning chicken for tomorrow or boxing up best high protein frozen meals for the week. Brownies are the dessert that minds its own business while you finish dinner dishes, then shows up just when the table wants something sweet.

Tips for Best Results

• Measure lightly. Einkorn flour packs easily; spoon and level or use a scale. A little too much can turn fudgy into dry.
• Warm, not hot butter. If the butter is scorching, it can cook the eggs and dull the shine. A minute of cooling is your friend.
• Whisk sugars well. That glossy mix leads to a shiny top. Consider it the brownie glow-up.
• Underbake slightly. Pull at moist crumbs; they continue to set as they cool. Overbaking is the fastest way to lose fudginess.
• Let them rest. Cooling firms the center. If you slice hot, you’ll get delicious chaos. If chaos is the vibe, live your truth.
• Flavor boost. A pinch of flaky sea salt on warm brownies makes the chocolate pop like a bakery secret.

Ingredient Substitutions & Variations

• Dairy-free: Swap butter with a plant-based stick and use dairy-free chocolate chips. Texture stays wonderfully fudgy.
• Sweeteners: Replace up to half the granulated sugar with coconut sugar or use maple syrup for a portion (reduce by a tablespoon of butter to balance moisture).
• Chip party: Use dark, semi-sweet, or white chocolate. Peanut butter chips make a classic flavor throwback.
• Nutty crunch: Fold in chopped walnuts or pecans. Toast first for max flavor.
• Swirls: Dollop warmed peanut butter or sweetened cream cheese and marble with a knife before baking.
• Flavor boosters: Add orange zest, a splash of almond extract, or cinnamon for warmth.
• Bigger batch: Double for a 9×13 pan; bake about 35–40 minutes.

Serving Suggestions

Save

Serve warm squares with a scoop of vanilla ice cream or a dollop of whipped coconut cream for dairy-free fans. Crumble a brownie into Greek-style dairy-free yogurt for a parfait that sneaks into no prep healthy lunches as a happy surprise. For healthy meal plans for two, cut petite squares and pair with fresh berries after grilled dinners. Planning ready meals for 2 nights? Keep brownies in the freezer so dessert is always one defrost away. If you’re deep into a vegan meal prep plan for someone at home, make a dairy-free version and serve with almond-milk hot cocoa. A small square with espresso is afternoon perfection.

Pairing Ideas (Drinks, Sides, etc.)

• Drinks: Cold milk, almond milk, oat-milk latte, hot espresso, peppermint tea, or a cinnamon chai.
• Fruit: Strawberries, raspberries, orange segments, or poached pears.
• Crunch: Salted pistachios, cacao nibs, or crushed pretzels sprinkled on warm brownies.
• Ice cream: Vanilla, coffee, salted caramel, or dairy-free coconut vanilla.

How to Store and Reheat Leftovers

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days if your kitchen runs warm. For longer storage, wrap individual squares tightly and freeze for up to 2 months. To reheat, microwave a square for 10–15 seconds for that fresh-from-the-oven vibe. If you’re building premade lunch meals or best meal prep plans, stash a brownie in the same container as berries (separate compartments if you can) so dessert is always ready. Avoid storing with strong-smelling foods; chocolate loves to absorb aromas.

Make-Ahead and Freezer Tips

Bake a batch on Sunday, cool completely, and slice into tidy squares. Layer them with parchment in a freezer-safe container. When you need a little something after high carb high protein low fat meals, thaw a square at room temperature for 20 minutes or give it a fast 10-second zap. If you’re packing meals for 2 delivered style gift boxes for friends, frozen brownies travel like champs. Pro tip: include a tiny packet of flaky sea salt in the box. Fancy.

Common Mistakes to Avoid

• Overmixing after flour. Einkorn is delicate—stir just until you don’t see dry streaks.
• Baking too long. Dry brownies make everyone sad. Pull at moist crumb stage.
• Skipping salt. A small pinch makes chocolate taste more chocolatey.
• Not cooling before slicing. Patience = clean edges and correct fudgy set.
• Using old cocoa. Stale cocoa = muted flavor. Fresh cocoa, big payoff.

Frequently Asked Questions (FAQ)

What is einkorn flour, exactly?
It’s an ancient grain with a lighter gluten structure and a naturally sweet, nutty flavor. Many folks find it easier to digest, though it still contains gluten and isn’t suitable for celiac disease.

Can I substitute regular all-purpose flour?
Yes. Use a touch more AP flour by volume (about 2–3 extra tablespoons) or mix until just combined and check texture. Flavor and tenderness will differ slightly but still be delicious.

How do I know when they’re done?
Edges will look set and the center will no longer jiggle. A toothpick should come out with moist crumbs, not wet batter. Start checking a bit early—ovens vary.

Can I make them dairy-free?
Absolutely. Use plant-based butter and dairy-free chocolate chips. Texture remains fudgy and rich.

Can I reduce the sugar?
Yes, by about ¼ cup total without tanking the texture. Expect slightly less gloss on top and a denser crumb.

Do I need espresso powder?
No, but it deepens chocolate flavor without tasting like coffee. If you love mega chocolate, add it.

Will these fit into my weekly plan?
Cut smaller squares and pair with fruit for a sweet ending that still plays nice with a protein eating plan or low calorie high nutrition meals. They’re a treat, not a main course, and a happy companion to best dinner prep meals.

Cooking Tools You’ll Need

• 8×8-inch baking pan
• Parchment paper or nonstick spray
• Small saucepan for melting butter
• Large mixing bowl
• Whisk and rubber spatula
• Measuring cups and spoons (or a kitchen scale)
• Toothpick or cake tester for doneness checks
• Cooling rack and sharp knife for slicing

Final Thoughts

I love how these brownies turn a regular night into something a little sparkly. They’re the dessert equivalent of a wink—easy-going, deeply chocolatey, and always welcome after quick family meals or weekends when you’re juggling high macro meals and “don’t forget the soccer cleats.” They feel nostalgic without being fussy, modern without being complicated, and absolutely perfect with a glass of milk and a quiet minute to yourself. Bake them once, and you’ll start keeping a bag of chocolate chips purely for brownie emergencies. (Highly recommend.)

If you’re mapping out a week with best vegan meal prep for a friend, or comparing the hello fresh low calorie menu for dinners, these brownies can still have a place—a small square of joy you don’t have to overthink. That’s the magic. Simple ingredients, one bowl, big flavor, and a kitchen that smells like a bakery.

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