Fudgy Einkorn Brownies with Fresh Milled Flour (Naturally Sweetened)
Fudgy, with a moist center and chewy edges, these fresh milled einkorn brownies are a family favorite recipe.
Since einkorn flour mills so finely, you can use whole wheat einkorn flour in these brownies and still enjoy that fudgy, moist texture. Using coconut sugar lowers the glycemic index of these chocolatey brownies, and yet still yields that crackly top that brownies sweetened with honey or maple syrup struggle to have.
Stir in chocolate chips for some extra chocolate goodness, or add chunks of your favorite refined-sugar free chocolate to keep these fresh milled flour einkorn brownies entirely refined-sugar free.
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Fudgy Fresh Milled Einkorn Brownies
Ingredients
- ½ cup salted butter
- 2 oz chopped chocolate bar I use 70% Hu chocolate
- 2 large eggs room temperature
- 1½ tsp vanilla
- 1½ cups coconut sugar
- ¼ cup einkorn wheat berries milled
- ½ cup Dutch processed cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chunks or chips
Instructions
- Preheat the oven to 350 degrees and line a 9×9 metal baking pan with parchment paper.
- In a small saucepan, melt the butter and chocolate, stirring to combine. Do not allow to boil. Set aside. In a small mixing bowl, whisk the fresh milled einkorn flour, Dutch processed cocoa powder, baking powder, and salt.
- In a medium mixing bowl, combine the eggs and coconut sugar. Add the melted butter and chocolate and stir to combine. Add the vanilla and mix. Add the dry ingredients to the wet ingredients and stir until just a few flour spots remain. Fold in the chocolate chips or chunks and pour the batter into the prepared baking pan.
- Bake the brownies for 17-20 minutes, or until a toothpick inserted comes out with moist crumbs (not gooey). Remove the fresh milled einkorn brownies and set the pan on a wire rack, allowing them to cool for 1-2 hours, or about 10 minutes if enjoying them warm.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Don’t overmix – Overmixing brownie batter can result in a tough brownie. Stir until a few flour spots remain, and then fold in the chocolate chips. This will finish mixing the batter.
- Room temperature eggs – Use room temperature eggs to help the ingredients mix easily and keep from hardening the melted butter and chocolate.
Notes and Tips
- Don’t overmix – Overmixing brownie batter can result in a tough brownie. Stir until a few flour spots remain, and then fold in the chocolate chips. This will finish mixing the batter.
- Dutch process cocoa powder – You can substitute with natural cocoa powder, but it may slightly alter the taste and texture.
- Chocolate – I melt Hu chocolate in this recipe (as it is naturally sweetened). You can also chunk up additional Hu chocolate to use in place of the chocolate chips to keep this recipe entirely refined-sugar free.
- Room temperature eggs – Use room temperature eggs to help the ingredients mix easily and keep from hardening the melted butter and chocolate. Place eggs in a bowl of hot water for about 5 minutes if you are in a pinch.
Storage Instructions for Fudgy Fresh Milled Flour Einkorn Brownies
To store these fresh milled flour einkorn brownies, keep in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Step-by-Step Instructions
- Preheat the oven to 350 degrees and line a 9×9 metal baking pan with parchment paper.
- In a small saucepan, melt the butter and chocolate, stirring to combine. Do not allow to boil. Set aside. In a small mixing bowl, whisk the fresh milled einkorn flour, Dutch processed cocoa powder, baking powder, and salt.
- In a medium mixing bowl, combine the eggs and coconut sugar. Add the melted butter and chocolate and stir to combine. Add the vanilla and mix. Add the dry ingredients to the wet ingredients and stir until just a few flour spots remain. Fold in the chocolate chips or chunks and pour the batter into the prepared baking pan.
4. Bake the brownies for 17-20 minutes, or until a toothpick inserted comes out with moist crumbs (not gooey). Remove the fresh milled einkorn brownies and set the pan on a wire rack, allowing them to cool for 1-2 hours, or about 10 minutes if enjoying them warm.
5. Store in an airtight container at room temperature for up to 5 days.
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Wow delicious!!! I have had trouble finding delicious desserts that use fresh milled flour and these are a WINNER!!
I’m so glad you like them, Paige! We think they are a winner too.