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.
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
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