Whip up a batch of super simple, fudgy homemade brownies with Einkorn for a decadently delicious treat. These Einkorn brownies come together effortlessly in just one bowl. These brownies are the epitome of an easy, scrumptious dessert, requiring only a handful of ingredients and a few minutes of your time. Whether you’re a seasoned baker or new to the kitchen, this recipe promises a delightfully indulgent experience with every batch you bake. So go ahead, gather your ingredients, and let’s bake a batch of these delicious homemade brownies with Einkorn – a perfect blend of tradition and taste in every fudgy, chocolatey bite.
Why Make Homemade Brownies with Einkorn?
So, why Einkorn? Well, this ancient wheat variety is a powerhouse of flavor and nutrition. Rich in essential minerals, vitamins, and proteins, it’s like modern wheat’s wholesome, stronger cousin. Its nutty and sweet flavor adds a new depth to baked goods. Discover the full story of Einkorn in our companion post, where its rich history and benefits come to life.
But the best part? It’s easier on the stomach for those who struggle with modern wheat. Many folks find modern wheat difficult to digest due to its high gluten content. Einkorn, on the other hand, contains a simpler form of gluten that many people with sensitivities can handle better. This doesn’t mean it’s gluten-free, but it does mean that if you or someone you love struggles with digesting modern wheat, Einkorn might be a game-changer.
What Does Einkorn Flour Taste Like?
Einkorn flour adds a nutty and slightly sweet flavor to your baked goods that you just don’t get with regular flour. This unique taste profile can transform your recipes, adding a flavor depth to elevate your baking. From bread to cookies, everything tastes a bit more special when you use it.
Einkorn also brings a different texture to your baked goods. Due to its lower gluten content, it tends to produce a more tender crumb. Cakes come out fluffier, cookies a bit softer, and breads with a delicate chewiness that’s just irresistible. It can take a bit of getting used to if you’re swapping it out in recipes that call for all-purpose flour, but the results are well worth the effort. If you need help converting your favorite recipes to Einkorn, our Einkorn Conversion Chart can help cut the learning curve and save you time and money.
Baking Tips For Fudgy Brownies From Scratch
Creating the perfect dessert is a joy, especially when it’s comfort food like homemade brownies. That’s the kind of simple pleasure I love to share—an easy, one-bowl recipe that delivers every time.
In the world of baking, it’s common to encounter a few bumps along the road. That’s why my Einkorn recipes have been tried, tested, and perfected so you can enjoy successful baking at home. This recipe for Einkorn brownies from scratch is well-honed for a fudgy, moist delight that easily surpasses any boxed mix.
- Use High-Quality Chocolate: Opt for good-quality cacao powder or a combination of cacao powder and melted dark chocolate for the richest flavor. The quality of chocolate significantly impacts the depth of flavor in your brownies. This is the cacao powder I use.
- Underbake Slightly: Remove your brownies from the oven when set but still gooey in the center to achieve that perfect fudgy texture. They will continue to cook in the pan for about 2 minutes, so I like to take mine out when they are just set but gooey. This slight underbaking ensures they stay moist and fudgy.
- Overbaking is the enemy of moist brownies from scratch.
- Control the Sugar: The right amount of sugar sweetens your homemade brownies and contributes to their fudgy texture. However, too much can make them overly sweet and cakey, so measure carefully.
- Room Temperature Ingredients: Ensure all your ingredients, especially eggs, are at room temperature before you start. This helps them blend more seamlessly, resulting in a smoother batter.
- Don’t Overmix: Overmixing is the most common reason for Einkorn recipe failures. Mix your brownie batter just until the ingredients are combined. Overmixing can introduce too much air into the batter, creating a cake-like texture rather than the desired fudginess.
- Adding Eggs: Crack them one at a time, stirring gently to combine; don’t beat them. The less air incorporated, the fudgier your homemade brownies will be.
- For Extra Luxury: Some people like to add chocolate chips or chunks to their batter for a little extra lagniappe. We’re more traditional, so we don’t add them, but do what your family likes. Add 1/2 – 3/4 cup to the batter just before adding the flour. Then bake as usual.
- Consider adding a bit of espresso to enhance the chocolatey richness.
- Go Nuts: My family is split on adding nuts to homemade brownies with cacao powder. Sometimes I add 3/4 cup of chopped walnuts or pecans, but we mostly leave them out.
- Don’t forget the salt: Salt is essential for highlighting the sweetness and flavors in your baked goods. There are different types of salt, so be sure you’re using real salt.
- A Note About Using Regular All-Purpose Flour: Modern all-purpose flour isn’t a direct swap for Einkorn flour, as Einkorn doesn’t absorb liquid the same way. If using all-purpose flour, you may have to add a little more liquid to get the right batter consistency. I suggest using extra butter for a fudgy result.
Fudgy Homemade Brownies With Einkorn
Equipment: Large mixing bowl, measuring cup and spoons, wooden spoon, sifter (optional), and a 9×13 baking pan
Ingredients: Makes about 36 brownies, depending on the size you cut them.
- 1 cup of unsalted butter, melted
- 2 cups of sugar + 2 tsp of molasses (or you can use 1 1/2 cups granulated sugar and 1/2 cup light brown sugar)
- 2 large eggs
- 1 cup of Cacao powder or cocoa powder
- 2 teaspoons of vanilla extract
- 1 1/4 cups Einkorn all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon of salt
Instructions:
- Start by preheating your oven to 350 degrees.
- Line your 9×13 baking pan with parchment paper or butter it well.
- Melt the butter over low heat and set it aside to cool while combining the other ingredients.
- Sift the Einkorn flour and baking powder into a medium bowl. If you don’t want to sift your flour, add them to the bowl and combine using a wooden spoon.
- In a large bowl, add the sugars and molasses (if you are using it), cacao, and salt and combine well with a wooden spoon.
- Add the eggs, melted butter, and vanilla to the dry ingredients and combine well.
- Remember, crack the eggs one at a time, stirring to combine; don’t beat them. The less air incorporated, the fudgier your brownies will be.
- Gently fold in the Einkorn flour mixture just until well combined.
- Don’t aim for perfection – a few lumps are fine; avoid large clumps. Overworking the batter develops gluten, which we want to avoid with Einkorn flour. Mix until combined.
- Pour the mixture into your prepared baking dish, spread it evenly, and bake for 30 minutes.
- You’re looking for the edges of the brownies to begin pulling away from the sides of the pan. They should be soft but set in the middle. A toothpick test should yield a crumbly, not wet, result.
- Remove the pan from the oven and place it on a cooling rack to allow the brownies to cool completely before cutting.
FAQs about Homemade Brownies with Einkorn
- Why do you use molasses or brown sugar in your homemade brownies from scratch?
- A brown sugar blend, incorporating white and brown sugars, introduces moisture through molasses found in brown sugar while ensuring the sweetness is balanced, enhancing the Einkorn flour’s naturally earthy notes. I don’t keep brown sugar on hand; I always make my own as I need it.
- What is Einkorn flour, and why use it for homemade brownies?
- Einkorn flour is an ancient wheat variety known for its rich nutritional value and unique, nutty flavor. It’s a great choice for brownies because it adds depth to the taste and makes your treats more wholesome. You can read more about Einkorn wheat in our companion post.
- Can I substitute Einkorn flour in regular brownie recipes?
- Absolutely! You can replace all-purpose flour with Einkorn flour in most brownie recipes. Just be mindful that Einkorn absorbs liquids differently, so you might need to adjust the amount of liquid slightly. You can check out our free Einkorn Conversion Chart and our tips for baking with Einkorn before you make the recipe to avoid wasting ingredients.
- Are Einkorn brownies gluten-free?
- No, Einkorn is an ancient form of wheat that does contain gluten. However, it’s a completely different protein from that of modern wheat. It’s often more digestible than modern wheat, making it a good option for those with mild sensitivities.
- How do Einkorn brownies taste compared to regular brownies?
- Einkorn brownies have a rich, nutty flavor but still have the taste of classic brownies from scratch that we all know and love. They are also incredibly moist and fudgy, making them a delicious twist on the classic treat.
- Is it necessary to use cacao powder in Einkorn brownies?
- While cacao powder is recommended for that deep, chocolatey flavor, you can also use melted chocolate or a mix of both. Using either Cocoa powder or Cacao powder helps achieve a fudgy texture and rich taste in the brownies.
- Can I add nuts or other mix-ins to my Einkorn brownie recipe?
- Definitely! Feel free to add nuts, chocolate chips, or dried fruit to your brownies. Einkorn pairs well with various mix-ins, allowing you to customize the recipe to your taste.
- What’s the best way to store homemade brownies?
- I cover the pan I bake them in and leave it on the table until they’re gone; which is only a few days. You can store them in an airtight container at room temperature for up to 4 days. They will lose freshness as the days go by.
- You can refrigerate them for longer storage, but for the best flavor, bring them to room temperature before serving.
- Do I need special equipment to make Einkorn brownies?
- No special equipment is needed. Your usual baking tools, such as a mixing bowl, measuring cups, wooden spoon, and baking pan, will do the trick.
- Why do you use a wooden spoon to mix homemade brownies? Do I have to use one?
- I learned to mix brownies with a wooden spoon from my grandmother, and I prefer to use it for most of my hand mixing. It’s great because a wooden spoon doesn’t scratch the bowl, handles thick batter well, and helps prevent overmixing, ensuring brownies stay tender and fudgy. But this isn’t a necessity, use whatever tool works for you in the kitchen.
With these FAQs, you’ll be well-equipped to bake and enjoy your homemade brownies with Einkorn, a treat that’s sure to be a hit with its unique flavor and wholesome ingredients.
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Easy, Homemade Brownies Using Einkorn
Equipment
- Large Mixing Bowl
- measuring cup and spoons
- wooden spoon (or your favorite mixing tool)
- sifter (optional)
- 9×13 baking pan
Ingredients
- 1 cup of unsalted butter melted
- 2 cups of sugar + 2 tsp of molasses or you can use 1 1/2 cups granulated sugar and 1/2 cup light brown sugar
- 2 large eggs
- 1 cup of Cacao powder or cocoa powder
- 2 teaspoons of vanilla extract
- 1 ¼ cup Einkorn all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon of salt
Instructions
- Start by preheating your oven to 350 degrees.
- Line your 9×13 baking pan with parchment paper or butter it well.
- Melt the butter over low heat and set it aside to cool while combining the other ingredients.
- Sift the Einkorn flour and baking powder into a medium bowl. If you don’t want to sift your flour, add them to the bowl and combine using a wooden spoon.
- In a large bowl, add the sugars and molasses (if you are using it), cacao, and salt and combine well with a wooden spoon.
- Add the eggs, melted butter, and vanilla to the dry ingredients and combine well.Remember, crack the eggs one at a time, stirring to combine; don’t beat them. The less air incorporated, the fudgier your brownies will be.
- Gently fold in the Einkorn flour mixture just until well combined.Don’t aim for perfection – a few lumps are fine; avoid large clumps. Overworking the batter develops gluten, which we want to avoid with Einkorn flour. Mix until combined.
- Pour the mixture into your prepared baking dish, spread it evenly, and bake for 30 minutes.
- You’re looking for the edges of the brownies to begin pulling away from the sides of the pan. They should be soft but set in the middle. A toothpick test should yield a crumbly, not wet, result.
- Remove the pan from the oven and place it on a cooling rack to allow the brownies to cool completely before cutting.
Notes
- Use High-Quality Chocolate: Opt for good-quality cacao powder or a combination of cacao powder and melted dark chocolate for the richest flavor. The quality of chocolate significantly impacts the depth of flavor in your brownies. This is the cacao powder I use.
- Underbake Slightly: Remove your brownies from the oven when set but still gooey in the center to achieve that perfect fudgy texture. They will continue to cook in the pan for about 2 minutes, so I like to take mine out when they are just set but gooey. This slight underbaking ensures they stay moist and fudgy.
- Overbaking is the enemy of moist brownies from scratch.
- Control the Sugar: The right amount of sugar sweetens your homemade brownies and contributes to their fudgy texture. However, too much can make them overly sweet and cakey, so measure carefully.
- Room Temperature Ingredients: Ensure all your ingredients, especially eggs, are at room temperature before you start. This helps them blend more seamlessly, resulting in a smoother batter.
- Don’t Overmix: Overmixing is the most common reason for Einkorn recipe failures. Mix your brownie batter just until the ingredients are combined. Overmixing can introduce too much air into the batter, creating a cake-like texture rather than the desired fudginess.
- Adding Eggs: Crack them one at a time, stirring gently to combine; don’t beat them. The less air incorporated, the fudgier your homemade brownies will be.
- For Extra Luxury: Some people like to add chocolate chips or chunks to their batter for a little extra lagniappe. We’re more traditional, so we don’t add them, but do what your family likes. Add 1/2 – 3/4 cup to the batter just before adding the flour. Then bake as usual.
- Consider adding a bit of espresso to enhance the chocolatey richness.
- Go Nuts: My family is split on adding nuts to homemade brownies with cacao powder. Sometimes, I add 3/4 cup of chopped walnuts or pecans, but we mostly leave them out.
- Don’t forget the salt: Salt is essential for highlighting the sweetness and flavors in your baked goods. There are different types of salt, so be sure you’re using real salt.
- A Note About Using Regular All-Purpose Flour: Modern all-purpose flour isn’t a direct swap for Einkorn flour, as Einkorn doesn’t absorb liquid the same way. If using all-purpose flour, you may have to add a little more liquid to get the right batter consistency. I suggest using extra butter for a fudgy result.
Nutrition
Wrap UP
I hope this homemade brownies with Einkorn recipe inspires you to embrace the heartwarming world of baking with a healthy twist. Each bite of these fudgy Einkorn brownies from scratch, rich with cacao and the unique, nutty flavor of ancient Einkorn flour, is a reminder of how simple ingredients can create something truly special.
This recipe, crafted with care and rooted in tradition, is more than just a sweet indulgence; it’s a testament to the joy and simplicity of creating nourishing, homemade treats from scratch. So, as you share these delightful brownies with family and friends, remember that each square is not just a treat but a piece of love brought to life in your kitchen. Happy baking!
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