Easy, Homemade Brownies Using Einkorn
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. Whether you’re a seasoned baker or new to the kitchen, this recipe promises a delightfully indulgent experience with every batch you bake.
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Servings: 36 depending on how big you cut them
Calories: 109kcal
Equipment
- measuring cup and spoons
- sifter (optional)
- 9x13 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
Nutrition Facts
Easy, Homemade Brownies Using Einkorn
Amount per Serving
Calories
109
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
23
mg
8
%
Sodium
59
mg
3
%
Potassium
54
mg
2
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
171
IU
3
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.