Einkorn Brownies
When you first read the title of this post, who knows what came to your mind. Wikipedia lists 29 different dishes that are considered American comfort foods and more for other countries. Some things on that list I don’t quite understand (Tuna Casserole?). But there is one comfort food that everyone understands – chocolate.What about chocolate is comforting? I don’t have an answer to that. It’s deep, rich, and dark and does something psychological. Also, it’s delicious! Chocolate, the way we eat it in our society, is not good nutritionally. It’s been stripped of it’s nutrients and combined with a ton of sugar. Our switch to whole eating has been gradual, and chocolate is one thing no one wants to give up. Luckily, we discovered cacao. Cacao is the purest form of chocolate and is actually considered a super food. Some have claimed that it is the food with the highest antioxidant and magnesium content in the world. So, that’s a yes. The good thing about recipes that use cacao powder, though, is that if you haven’t made that switch, normal cocoa powder still works, and the food will be just as comforting even if less healthy.Comforting chocolate comes in many forms, but there is nothing that quite compares to warm brownies. When I was in Europe, I found it odd how often people would ask me about brownies. They were obsessed with the American brownie. It was just not something they had, but word had gotten around. Up to that point, I didn’t realize how American the brownie was. After some research, I discovered that brownies are one of the few desserts that actually did originate in the United States. So, well done, USA. But anyone can enjoy this rich, chocolatey dessert. It provides the comfort you didn’t know you needed.This particular brownie recipe is comforting both emotionally and physically. Made with cacao, sucanat, and einkorn flour, these brownies provide comfort and skip the food guilt. Don’t take my word for it. For those summer nights, try the ultimate comfort food.
Ingredients
SCALE
- 1/2 cup Butter Melted
- 2 cup Sucanat
- 2-3 Eggs Room Temperature
- 1 tablespoon Vanilla
- 1/4 cup Cacao Powder Or Cocoa Powder
- 1 tablespoon Coconut Flour
- 1/2 teaspoon Salt
- 1 1/4 cup Einkorn Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 cup Milk
- 1/2 cup Pecans Optional
Instructions
1. Mix butter, sugar, eggs, and vanilla only until incorporated. Overmixing brownies causes them to fall in the middle. Whether you use two or three eggs depends on how you prefer your brownies. Two if you want them more fudgy. Three if you want them more cakey.
2. Add cacao powder (Or cocoa powder), coconut flour, and salt. Mix.
3. Add einkorn flour, baking powder, and baking soda.
4. Mix while slowly adding milk.
5. Add nuts and mix.
6. Pour into a greased 9x13 glass pan (The glass is important for the bake time).
7. Bake at 350ºF for 35-40 minutes. Fork may or may not come out completely clean. Just make sure the middle doesn't jiggle.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
12 thoughts on “Einkorn Brownies”
Can I use a sugar substitute such as Stevia for the sucanat?
Hi Diane, I’m sure there is a way, but I do not know how it would be done. Obviously it would affect the texture, but I’m sure there are recipes out there for brownies made with stevia.
I just received my order of All Purpose Einkorn Flour. I am excited to be able to have real bread at last!
I can only use almond milk, egg whites, and either palm sugar, molasses, honey, or agave.
Equal parts lemon juice and baking soda replace the amount of yeast called for in a recipe, and 1 tsp baking soda and 1/2 tsp vinegar (or lemon juice) to replace 1 tsp baking powder. What do you do if a recipe requires baking powder and yeast, baking soda with baking powder, as in this case, or yeast and baking soda?
Hi Olive. I have never baked that way so I’m not really sure. It sounds like you would use 3/4 tsp baking soda and 1/4 tsp vinegar in this recipe based on what you have said. Let me know how it turns out. Thanks.
Hello, What purpose does the coconut flour serve, can I omit it?
Thanks!
Hi Christina, you can omit it. Einkorn is a wetter grain and doesn’t absorb as much liquid as wheat flour. Coconut flour is very absorbent, so we add a little for that purpose, but you can leave it out if you’d rather.
What is sucanat?
Hi Christine, Sucanat is just unrefined sugar. You could also use coconut sugar or just regular white granulated sugar if you prefer.
Will these brownies still be good if almond or coconut milk is used instead of dairy milk?
i.e. does diary milk cause some type of chemical reaction needed that the non-dairy milks don’t?
Hi Markle, it should be fine. I usually use almond milk. The coconut milk has a stronger flavor and may alter the taste a bit.
I made this recipe with fresh ground einkorn and it seemed like it should have had more flour. Do you have any suggestions how much to use when using fresh ground einkorn?
Had great taste!
Hi Ruth, we always use freshly milled whole grain flour unless specified. There are many other factors that affect how much flour goes into a recipe. This is what worked for our location. Yours may differ a little. That’s why we always recommend watching consistently instead of being married to one amount. If you feel it needed more flour, it’s definitely ok to add more. Let me know if you have more questions.