Double Chocolate Einkorn Brownies

Double Chocolate Einkorn Brownies are a rich, fudgy treat made with wholesome einkorn flour and loaded with chocolate flavor. These brownies are the perfect balance of dense and chewy, featuring both cocoa powder and chocolate chips for a decadent dessert that satisfies any chocolate craving—with a nutritious twist.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor from cocoa and chocolate chips
• Made with einkorn flour, an ancient grain that’s easier to digest
• Fudgy and moist with just the right amount of chew
• Simple, one-bowl preparation
• Great for those looking to bake with less-processed flours

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Einkorn flour
• Unsweetened cocoa powder
• Granulated sugar
• Brown sugar (optional for extra moisture and depth)
• Butter, melted
• Eggs
• Vanilla extract
• Salt
• Baking powder
• Semi-sweet or dark chocolate chips
• Optional: espresso powder to intensify the chocolate flavor

directions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease well.
2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla extract, and mix until well combined.
4. Stir in cocoa powder, salt, baking powder, and optional espresso powder.
5. Gently fold in the einkorn flour until just combined—do not overmix.
6. Stir in the chocolate chips.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
9. Let brownies cool in the pan before slicing.

Servings and timing

This recipe yields about 9 to 12 brownies, depending on cut size.
Prep time: 10 minutes
Bake time: 25–30 minutes
Cool time: 20–30 minutes
Total time: About 1 hour

Variations

• Use white chocolate or peanut butter chips for contrast
• Add chopped nuts like walnuts or pecans for crunch
• Swirl in peanut butter or cream cheese before baking
• Use coconut sugar or maple syrup for refined sugar alternatives
• Substitute part of the butter with Greek yogurt for a lighter version

storage/reheating

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap individually and store in a freezer-safe bag for up to 2 months.
Reheat gently in the microwave for 10–15 seconds for that fresh-from-the-oven texture.

FAQs

What is einkorn flour?

Einkorn is an ancient grain with a lighter gluten structure and a nutty, slightly sweet flavor. It’s more nutrient-dense and easier to digest for many people.

Can I substitute regular flour?

Yes, all-purpose flour works, though the texture and nutrition will differ. Use slightly less AP flour if substituting.

Are these brownies gluten-free?

No, einkorn contains gluten, though it is often tolerated better by those with gluten sensitivity (not suitable for celiac disease).

Can I make them dairy-free?

Yes, use a plant-based butter substitute and dairy-free chocolate chips.

How do I know when they’re done?

Look for set edges and a slightly soft center. A toothpick should come out with moist crumbs, not raw batter.

Can I reduce the sugar?

Yes, reduce by up to ¼ cup total, but it may slightly affect texture.

Do I need to sift the cocoa powder?

Sifting is helpful to remove lumps and ensure a smooth batter, but not strictly necessary.

What’s the texture like?

These brownies are fudgy and moist with a slightly chewy edge, thanks to the einkorn flour.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and increase baking time to about 35–40 minutes.

Do they taste different with einkorn flour?

Einkorn adds a slight nuttiness and a rich texture, but the chocolate flavor still shines through.

Conclusion

Double Chocolate Einkorn Brownies are a delicious twist on a beloved classic. With wholesome einkorn flour and intense chocolate flavor, they offer a rich, fudgy texture that’s both satisfying and a bit more nourishing. Whether you’re a seasoned baker or new to ancient grains, this recipe is a must-try for your next chocolate fix.

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