These homemade einkorn brownies are crisp on the outside with a gooey, chocolatey center. With notes of maple syrup and the nutty flavor of einkorn, these are quick to become a family favorite dessert recipe.
Author’s note: I recently rephotographed this recipe, so you will see two different types of photos in this post. Which means, two ideas on how to serve these homemade einkorn brownies! You can cut them up like a traditional brownie, or sprinkle them with powdered sugar and more chocolate chips for a more rich, decadent treat. We like both!
PIN IT FOR LATER!
SNOW DAY!
In the past week we got our first snow storm! It came early this year, and although we weren’t quite ready for it (I hadn’t purchased Allison’s toddler snow boots and jacket yet), there’s not much you can do to prevent us from sledding every day when it snows at our house.
Coming inside after playing in the snow is one of the more magical feelings in life. I love how it feels walking inside with cold cheeks, frosty fingers and toes, and a warm heart after experiencing snowy adventures around the homestead.
Join me for a VLOG of our cold snowy day at the homestead.
PERFECTING THE BROWNIE RECIPE
After burning extra calories playing in the snow, it only makes sense to cook a high calorie dessert! Brownies are my favorite, but I don’t make them often.
This is because, up until now, I haven’t had a good recipe! I tried several and didn’t like them. I’m very picky about my brownies!
Usually I’ll make chocolate chip cookies, gingerbread cookies for the holidays, or homemade ice cream in the summer time.
This homemade brownie recipe is decadent and delicious, perfect to warm up after a snowy winter night. And, it uses einkorn flour, which is a favorite in our house!
WHY USE EINKORN FLOUR INSTEAD OF REGULAR?
If you’ve been a follower of mine for a while, you’ll know I prefer using Einkorn flour as often as I can. The health benefits of Einkorn far outweigh traditional flour, and yes – you can use it to make tasty Einkorn dessert recipes, too!
Einkorn flour is an ancient grain, and one that is non-hybridized unlike most of today’s modern wheat.
If you want to understand this process, I suggest watching this YouTube video about it. It was the first video I watched that got me started on understanding today’s wheat manufacturing process.
Basically, hybridization is the process of breeding different types of grain to create a grain that can withstand weather ailments and produce a higher yield crop.
This modern process allows people to get grain who may not be able to otherwise, but it also jeopardizes some of the original qualities of non-hybridized wheat.
In order to bring new recipes and techniques to you all, I like to read books like this one. I learn about new cooking methods and ingredients and then practice them in my kitchen before sharing them here on the blog. It’s a great book full of wonderful recipes, so I highly recommend it if you’re interested in einkorn flour!
This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon associate, I earn on qualifying purchases. See my full disclosure here.
MORE EINKORN RECIPES FROM THE HOMESTEAD
Cinnamon Raisin Einkorn Sourdough Bread
Sourdough Einkorn Peach Cobbler
Sourdough Discard Einkorn Chocolate Chip Cookies
Best Sourdough English Muffins with Einkorn Flour
Homemade Ravioli with Einkorn Flour and Butternut Squash Filling
INGREDIENTS FOR HOMEMADE BROWNIES WITH EINKORN FLOUR
1 stick butter, melted and cooled slightly
2 eggs plus 1 egg yolk
1 tsp vanilla
1 tsp salt
1/4 cup maple syrup
2 tbsp coconut oil
1 tbsp water
1 cup white sugar
1/4 cup brown sugar
3/4 cup cocoa powder
1 cup einkorn flour
1 cup chocolate chips
Powdered sugar (optional)
HOW TO MAKE HOMEMADE EINKORN CHOCOLATE CHIP BROWNIES
Preheat the oven to 325 degrees F.
In a large bowl combine the butter, eggs, vanilla, salt, maple syrup, coconut oil, and water. I like to use a fork to combine.
In a separate bowl, combine the sugars, cocoa powder, and einkorn flour. Stir with a spoon.
Next slowly add the dry ingredients into the wet ingredients, about 1/3 at a time. Again, I like to use a fork to combine.
Add the chocolate chips and stir together with a wooden spoon.
Next use some leftover butter or coconut oil to grease an 8×8 baking dish. Note: you can also use a 9×12 or something similar, but the baking time will be different.
Pour the batter into the baking dish and spread evenly. The batter will be very thick!
Bake at 325 for 50 minutes, or until a knife inserted in the middle comes out (mostly) clean. Upon removing from the oven, sprinkle the brownies with powdered sugar. This is optional but gives a really great flavor and “frosted” look to the brownies.
Then, let the brownies sit in the dish for at least 30 minutes, if not 1 hour. They will continue to cook and gel nicely together, so it’s important you don’t cut them up right away!
Serve up for a cozy dessert on a cold winter night!
FAQ
Is einkorn the healthiest flour?
Einkorn has 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B. Ironically these are same nutrients that are synthetically added back to enriched wheat flour to compensate for what we’ve lost in making wheat a high-yield crop. (source)
Einkorn is also higher in protein, making it a much better source of energy for your body.
However, einkorn flour works differently and tastes slightly different than your regular store-bought flour. But that doesn’t mean it’s not delicious. You just have to get used to working with it. That is why I am starting to convert some of my recipes to einkorn, because it’s a healthier grain for my family.
Can you substitute einkorn flour for regular all purpose flour?
According to Jovial Foods, “Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%.”
Personally, I find that you should add about 25% more einkorn flour than you would regular all purpose flour. For example, 1 cup regular all purpose = 1 1/4 cup all purpose einkorn flour.
Check out Jovial Foods’ website for more tips on baking with Einkorn flour.
What makes brownies fudgy versus cakey?
Fudgy brownies typically start with butter and either bittersweet or unsweetened chocolate (or a combo of both), which get melted together, and can also contain cocoa powder. And I really love chewy brownies, so I added an extra egg yolk to this recipe.
Cakey brownies might remind you of a good piece of chocolate cake. They have a lighter texture due to a lower amount of fat, more flour, and the addition of baking powder for leavening. Additionally, the butter and sugar are usually creamed together, rather than starting with melted butter or oil. All of it comes down to the recipe you are following, and your personal preference!
What is the secret to moist brownies?
Here are a few tips: 1) don’t overmix, and 2) Use milk instead of water. Milk contains more fat and flavor than water so the brownies are even more moist, gooey, and delicious. Lastly, 3) Use the right size and type of pan. 4) Don’t overcook!
PIN IT FOR LATER!
Einkorn Chocolate Chip Brownies
These einkorn chocolate chip brownies are gooey and sprinkled with powdered sugar. They are a magical, decadent winter dessert.
Ingredients
- 1 stick butter, melted and cooled slightly
- 2 eggs plus 1 egg yolk
- 1 tsp vanilla
- 1 tsp salt
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- 1 tbsp water
- 1 cup white sugar
- 1/4 cup brown sugar
- 3/4 cup cocoa powder
- 1 cup einkorn flour
- 1 cup chocolate chips
- Powdered sugar (optional)
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl combine the butter, eggs, vanilla, salt, maple syrup, coconut oil, and water. I like to use a fork to combine.
- In a separate bowl, combine the sugars, cocoa powder, and einkorn flour. Stir with a spoon.
- Next slowly add the dry ingredients into the wet ingredients, about 1/3 at a time. Again, I like to use a fork to combine.
- Add the chocolate chips and stir together with a wooden spoon.
- Next use some leftover butter or coconut oil to grease an 8x8 baking dish. Note: you can also use a 9x12 or something similar, but the baking time will be different.
- Pour the batter into the baking dish and spread evenly. The batter will be very thick!
- Bake at 325 for 50 minutes, or until a knife inserted in the middle comes out (mostly) clean. Upon removing from the oven, sprinkle the brownies with powdered sugar. This is optional but gives a really great flavor and “frosted” look to the brownies.
- Then, let the brownies sit in the dish for at least 30 minutes, if not 1 hour. They will continue to cook and gel nicely together, so it’s important you don’t cut them up right away!
- Serve up for a cozy dessert on a cold winter night!
Notes
Here's my tip for converting this recipe to regular all purpose flour instead of einkorn. Personally, I find that you should add about 25% more einkorn flour than you would regular all purpose flour. For example, 1 cup regular all purpose = 1 1/4 cup all purpose einkorn flour.
THANK YOU FOR STOPPING BY THE HOMESTEAD!
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