Fudgy Double Chocolate Einkorn Brownies

These fudgy double chocolate einkorn brownies are dense, gooey, and rich — made with Dutch cocoa, chocolate chips, evaporated cane sugar, and ancient grain flour that tastes like something real.

One bowl. Less than 10 minutes of hands on time and  the best homemade brownie your family has ever had.

Why This Recipe Works

The moment I flipped over a store-bought brownie mix and read the ingredient list — soybean oil, wheat starch, high fructose corn syrup — I decided to just start making them at home. I didn’t want to give up brownies. I just wanted a version I felt good about feeding my family.

This recipe came out of that determination, and it has been one of the most made desserts in our house ever since. What I didn’t expect was how much better homemade brownies taste when you use real ingredients. The combination of Dutch cocoa, evaporated cane sugar, real butter, and einkorn flour creates a depth of chocolate flavor that a box mix simply cannot touch.

The einkorn flour adds something subtle but distinctly special — a slight nuttiness that amplifies the chocolate rather than competing with it. These brownies come out fudgy and dense with a moist, gooey center that holds its texture even the next day, which is honestly rare for a homemade brownie without any additives.

The method couldn’t be simpler. Everything goes into one bowl — dry ingredients first, then wet — no melting chocolate over a double boiler, no separate mixer bowls, no complicated technique. Mix, spread, bake. Twenty-five minutes later you’ll walk into a kitchen that smells like a bakery.

What Makes These “Double Chocolate”

The “double chocolate” in this recipe refers to two layers of chocolate working together — Dutch process cocoa powder in the batter itself, plus chocolate chips folded in at the end.

Dutch cocoa gives a deeper, darker, more intense chocolate flavor than regular natural cocoa. It’s less acidic and more smooth — the kind of cocoa that makes a brownie taste genuinely rich rather than just sweet. Because Dutch cocoa has had its acid neutralized, it needs baking powder to leaven properly. This is the detail most people miss when baking with Dutch cocoa — baking soda won’t work here because there’s no acid in the recipe to activate it. Baking powder is not optional.

The chocolate chips are the second layer. They stay slightly melty in the finished brownie, giving you pockets of extra chocolate in every bite. We like Nestlé Simply because the ingredient list is clean — just chocolate and sugar.

What Is Einkorn Flour?

Einkorn is one of the world’s oldest cultivated grains — an ancient wheat that has never been hybridized or modified the way modern wheat has been over the past several decades. Modern wheat has been extensively crossbred to increase yield and disease resistance, but at the cost of the grain’s original nutritional profile and digestibility.

Einkorn has a different gluten structure than modern wheat — the gluten molecules are smaller and structured differently, which is why many people who struggle to digest modern wheat tolerate einkorn well. It is not gluten-free and is not safe for anyone with celiac disease — but for people with general wheat sensitivities or digestive issues, einkorn is often a more comfortable option.

For baking, einkorn adds a subtle nuttiness and natural sweetness that regular flour doesn’t have. In brownies specifically, it enhances the chocolate flavor rather than getting in the way of it.

We use Jovial Foods all-purpose einkorn flour — it’s the most widely available brand and what this recipe was developed with. You can find it at Whole Foods, many health food stores, or online.

Key Ingredient Notes

All-purpose einkorn flour. One cup is all this recipe needs — significantly less than a typical brownie recipe because einkorn is more absorbent and creates a denser batter. Use Jovial Foods all-purpose einkorn, not whole wheat einkorn, which would make the brownies too heavy. If you don’t have einkorn, see the substitution note below.

Dutch process cocoa powder. ¾ cup — this is the ingredient that makes these brownies taste dark and rich rather than just sweet. Dutch cocoa has been alkalized to reduce acidity, giving it a smoother, more intense chocolate flavor. Do not substitute natural cocoa powder without also swapping baking powder for baking soda — they are not directly interchangeable in this recipe.

Evaporated cane sugar. One cup. Evaporated cane sugar is less refined than regular white sugar — more of its natural molasses content is retained, which adds a slight depth of flavor. It measures the same as regular granulated sugar and can be used interchangeably.

Unsalted butter. ⅓ cup, softened enough to mix easily. Real butter — the fat coats the flour proteins and limits gluten development, which is what keeps brownies fudgy rather than cakey.

Eggs. Two large eggs, at room temperature if possible. Room temperature eggs incorporate more smoothly into the batter and help create a consistent, even texture throughout.

Vanilla extract. Two teaspoons of real vanilla extract. This recipe uses more vanilla than most because einkorn’s flavor can handle it — the vanilla rounds out the chocolate and adds warmth. Use organic Madagascar vanilla if you have it.

Water. ¼ cup, added after the dry and wet ingredients are combined. This loosens the batter to the right spreading consistency. Don’t skip it — without it the batter is too thick to spread evenly.

Chocolate chips. ½ cup, folded in last. Nestlé Simply is the brand used here. Any clean chocolate chip works. Dark chocolate chips add even more intensity if you want to lean into the richness.

Variations and Substitutions

Regular flour swap. Use ¾ cup of regular all-purpose flour in place of the 1 cup einkorn flour. The brownies will be slightly lighter in texture and won’t have the nutty einkorn flavor, but the recipe works well.

Flaky sea salt finish. Sprinkle a pinch of flaky sea salt over the top of the batter right before baking. The salt and chocolate combination is genuinely next level and is the first thing I’d try when making these for company.

Extra chocolate chips on top. Press a few extra chocolate chips onto the surface of the batter right before baking for a glossy, extra-chocolatey finish.

Milk instead of water. Swap the ¼ cup water for ¼ cup whole milk for a slightly richer, creamier batter. Either works — milk adds a bit more fat and body.

Add nuts. Fold in ½ cup of chopped walnuts or pecans with the chocolate chips. The nuttiness of both the einkorn and the nuts works really well together.

Dairy-free. Swap the butter for melted refined coconut oil using the same amount. The texture will be slightly lighter but the brownies still come out well.

How to Make Fudgy Einkorn Brownies

1. Preheat the oven to 350f. and line an 8×8 baking dish with parchment paper. Grease the parchment and the exposed sides of the dish. Note: the batter may stick slightly to the parchment as you spread — this is normal with einkorn. If it does, gently hold one edge of the parchment while you spread the batter with the other hand.
2. Whisk the dry ingredients. In a large mixing bowl, combine the 1 cup all-purpose einkorn flour, ¾ cup Dutch cocoa powder, 1 cup evaporated cane sugar, 1 tsp baking powder, and 1 tsp salt. Whisk together until fully blended with no cocoa clumps.
3. Add the wet ingredients. Add the ⅓ cup unsalted butter, 2 eggs, and 2 tsp vanilla extract directly to the dry ingredient bowl. Switch from the whisk to a stiff spatula or wooden spoon and mix until everything is combined and smooth. The batter will be very thick at this point.
4. Add the water. Add the ¼ cup water and stir until fully blended. The batter will loosen into a spreadable consistency.
5. Fold in the chocolate chips. Add the ½ cup chocolate chips and stir until evenly distributed.
6. Spread into the pan. Pour the batter into the prepared 8×8 dish. Use the spatula to spread it out evenly all the way to the corners. The batter is thick — take your time.
7. Bake for approximately 25 minutes until a toothpick inserted in the center comes out with moist crumbs rather than wet batter. The edges should look set and slightly pulling away from the sides. The center will look slightly underdone when you pull them out — that’s correct. They firm up significantly as they cool.
8. Cool before cutting. Let the brownies cool in the pan for at least 15–20 minutes before cutting. For the cleanest cuts, cool completely and refrigerate for 30 minutes before slicing.

Expert Tips

Dutch cocoa requires baking powder. Dutch cocoa has been neutralized of its natural acidity — there’s no acid left to activate baking soda. Baking powder has its own acid built in and works independently. This is non-negotiable for this recipe.

Don’t overmix. Once the flour is incorporated, stop mixing. Overworking the batter develops gluten and can make the brownies tougher. Mix just until no dry streaks remain.

The batter is supposed to be thick. Einkorn creates a denser batter than regular flour. Don’t add extra water to loosen it — spreading it takes a little more effort but the thickness is what makes these fudgy.

Pull them slightly early. The toothpick should come out with moist crumbs, not clean. A completely clean toothpick means they’re overdone. These firm up significantly as they cool.

Refrigerate for clean slices. If you want neat cuts rather than gooey pulled edges, let the brownies cool completely and refrigerate for 30 minutes. Chilled brownies slice cleanly with a sharp knife.

Sprinkle sea salt on top. Optional but genuinely transforms the recipe. A pinch of flaky sea salt on the batter right before baking is the detail that makes people ask what’s in these.

Measure flour carefully. Spoon the flour lightly into the measuring cup and level it off — don’t scoop directly from the bag or you’ll pack in too much flour and the brownies will be crumbly.

Frequently Asked Questions

What is evaporated cane sugar — can I use regular sugar? Yes, they’re essentially the same thing for baking. Evaporated cane sugar is less refined than standard white sugar — it retains a bit more natural molasses — but the measurement is identical. Regular organic granulated sugar works as a direct swap.

Can I use natural cocoa powder instead of Dutch process? Yes, but you need to change the leavener. If you swap to natural cocoa, use ½ tsp baking soda instead of 1 tsp baking powder. The flavor will be slightly different — natural cocoa has a fruitier, more tangy chocolate character, while Dutch cocoa is smoother and deeper.

Why baking powder and not baking soda? Because this recipe uses Dutch process cocoa. Dutch cocoa is alkaline with no natural acid. Baking soda needs acid to activate — without it the brownies end up dense. Baking powder activates independently. This is the chemistry behind baking with Dutch cocoa.

Can I use regular flour instead of einkorn? Yes — use ¾ cup of regular all-purpose flour in place of the 1 cup of einkorn flour. The brownies will be slightly lighter and won’t have the nutty einkorn depth, but the recipe works.

Why are my brownies crumbly? Almost always too much flour. Einkorn compresses easily in a measuring cup. Spoon it in lightly and level off, or weigh it — 1 cup all-purpose einkorn flour is approximately 120 grams.

How do I store einkorn brownies? At room temperature in an airtight container for up to 3 days. Refrigerating extends the life to 4–5 days — they taste incredible cold, almost like a fudge. Freeze for up to 2 months in an airtight container or freezer bag.

Is einkorn flour gluten-free? No. Einkorn contains gluten and is not safe for anyone with celiac disease. Many people with general wheat sensitivities find einkorn easier to tolerate due to its different gluten structure, but it is not a gluten-free ingredient.

If you’re on the hunt for a delicious dessert that combines rich flavors and wholesome ingredients, these fudgy double chocolate brownies made with einkorn flour are the answer. Einkorn flour adds a unique nuttiness and nutritional boost to these gooey treats, making them a healthier choice without sacrificing taste. Dive into this recipe for your next chocolate craving.

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Fudgy Double Chocolate Einkorn Brownies — Healthier Homemade

These fudgy double chocolate einkorn brownies come together in one bowl with Dutch cocoa, chocolate chips, evaporated cane sugar, and Jovial all-purpose einkorn flour. The Dutch cocoa and baking powder combination is what makes them fudgy rather than cakey — and makes a real difference in the final texture. Rich, gooey, and made with ingredients you can actually feel good about.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: baking, brownies, chocolate, dessert, fudgy, sweet

Servings: 16 brownies

Calories: 138kcal

Equipment

• 1 bowl
• 1 8x8 baking dish

Ingredients

• 1 cup All-purpose Jovial einkorn flour
• 3/4 cup Dutch cocoa powder
• 1 cup Evaporated cane sugar
• 1 tsp Baking powder
• 1 tsp Salt
• 1/3 cup Unsalted butter (melted)
• 2 tsp Vanilla
• 2 Eggs (room temperature)
• 1/4 cup Water
• 1/2 cup Chocolate chips

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Instructions

• Preheat Oven to 350 f
• Line the bottom of an 8x8 dish with parchment paper and grease. 
• In a mixing bowl combine the dry ingredients- 1 cup All-purpose Jovial einkorn flour, 3/4 cup Dutch cocoa powder, 1 cup Evaporated cane sugar, 1 tsp Baking powder and 1 tsp Salt with a whisk.
• To the bowl add in the 1/3 cup Unsalted butter , 2 Eggs and 2 tsp Vanilla. At this point switch to a stiff spatula or wooden spoon and mix it in well. Add in the 1/4 cup Water and again blend well. Finally, pour in the 1/2 cup Chocolate chips- we like to use the Nestle Simply because they don’t have any unwanted additives.
• Pour the mixture into the baking dish and spread it out. They might stick a bit to the parchment paper so at first you might have to hold one end of the parchment paper while you spread the batter out with the other hand using a spatula.
• Once the einkorn brownies are spread out in the pan, place them in the oven for about 25 minutes. Be sure to check them with a toothpick before removing. If the toothpick comes out clean from the center they are ready to be taken out
• Let the batch of brownies cool completely before serving. This can take up to an hour or more.

Notes

Dutch cocoa requires baking powder. Dutch cocoa is alkaline — baking soda won't work here. Always use baking powder with Dutch cocoa. Swapping to natural cocoa? Use ½ tsp baking soda instead.

Pull slightly early. Toothpick should come out with moist crumbs, not clean. These firm up significantly as they cool.

Measure flour carefully. Spoon into the cup and level — packing in too much flour makes them crumbly.

Regular flour swap: Use ¾ cup regular all-purpose flour in place of 1 cup einkorn flour.

Storage: Room temperature up to 3 days, refrigerator up to 5 days, freezer up to 2 months.

Not gluten-free — einkorn contains gluten.

Nutrition

Serving: 1brownie | Calories: 138kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3.5g | Cholesterol: 35mg | Sodium: 170mg | Potassium: 110mg | Iron: 1.5mg