Fudgy Fresh Milled Einkorn Brownies
Fudgy, moist, and very chocolatey, these fresh milled flour einkorn brownies are sweetened with coconut sugar for a refined-sugar free dessert the whole family will enjoy.
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 9x9 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.