Double Chocolate Einkorn Brownies
Rich, fudgy brownies made with wholesome einkorn flour, deep cocoa, and melty chocolate chips. One bowl, glossy tops, chewy edges, and a slightly nutty finish—perfect for weeknights or celebrations.
Ingredients
- 1/2 cup unsalted butter, melted (or plant-based butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste or alcohol-free vanilla extract
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 cup einkorn flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (halal-friendly)
- 1/2 teaspoon espresso powder (optional, boosts chocolate)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang, or grease well.
- In a medium saucepan off heat (or a bowl), combine melted butter and sugar; whisk until glossy and smooth.
- Whisk in eggs one at a time, then add vanilla until fully combined.
- Whisk in cocoa powder, salt, baking powder, and espresso powder (if using) just until incorporated.
- Sprinkle in the einkorn flour and fold gently with a spatula until no dry streaks remain—do not overmix.
- Fold in chocolate chips and optional nuts. Scrape batter into prepared pan and smooth the top.
- Bake 25–30 minutes, until edges are set and a toothpick in the center returns moist crumbs (not wet batter).
- Cool in the pan on a rack 20–30 minutes, then lift out by parchment. Cool fully before slicing into 9 squares.
Nutrition
Serving: 1brownieCalories: 220kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 80mgFiber: 2gSugar: 18g
Tried this recipe?Let us know how it was!