There’s nothing quite like a pan of brownies fresh from the oven – the crisp top, the soft, fudgy center, and the sweet smell of chocolate filling your kitchen. These fudgy einkorn brownies are sweet enough to satisfy your craving as a standalone dessert, but not so sweet that a scoop of vanilla ice cream would be too much. In fact, they’re just perfect served à-la-mode style with homemade vanilla ice cream.

Made with fresh milled einkorn flour, this simple, from-scratch recipe brings a sense of delight and a touch of nostalgia to the table. Perfect for family nights, holiday gatherings, and sharing with friends and neighbors.

Before we get begin, take a moment to look at the notes and substitutions sections for ingredient substitutions, batch and pan size adjustments, and tips for baking at high altitude.

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

In my kitchen, I prefer to bake with fresh milled einkorn flour. Milling your grain just before baking preserves more of its natural nutrients and gives baked goods a rich, wholesome flavor.

I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here.

Keep in mind that pre-ground whole wheat einkorn flour is compacted because it has been sitting, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of flour in grams. If you do not have a kitchen scale and plan to use pre-ground whole wheat einkorn flour instead of fresh milled einkorn, I recommend sifting your flour through a mesh strainer to loosen it up before measuring.

Ingredients

¼ cup butter, melted (57g)

2 eggs (100g)

½ cup milk (120g)

1 tsp vanilla (5g)

1½ cup granulated sugar (300g)

½ cup cacao powder (50g)

2 cup fresh milled einkorn flour (200g)

¼ tsp salt (1.5g)

Directions

1. Preheat your oven to 350°F and butter a 9×9 baking dish.

*Click here for batch adjustments for various pan sizes.

2. In a small saucepan, melt the butter.

3. Pour the melted butter into a medium sized mixing bowl and whisk in the cacao powder until smooth and glossy.

4. Stir in the sugar, eggs, and vanilla extract, whisking until smooth.

5. Add the flour one cup at a time, with the salt being added in with the last cup of flour, stirring gently to avoid clumps. This will ensure that the salt is evenly distributed and that no clumps of flour remain. The brownie batter should look relatively smooth.

6. Pour the brownie batter into the buttered baking dish, scraping the sides of your bowl with a silicone baking spatula to make sure not to leave too much batter to waste.

6. Bake for 35-40 minutes, or until the center is just set. It’s alright if the center slightly jiggles (very slightly), as the brownies will continue to cook for a few minutes after they are removed from the oven.

7. Insert a toothpick in the middle to test readiness. If it comes out mostly clean with a few moist crumbs, then it’s perfect!

8. Let the brownies cool for 5-10 minutes before serving. Serve as a stand alone dessert, or a là mode style with Homemade Vanilla Raw Milk Ice Cream.

Substitutions

Coca vs Cacao:

I use raw organic cacao powder because it has not been pasteurized, which means the only time it will have been cooked is by me, which is only once. The more cacao is heated, the lower the nutrient density. However, you can use cocoa powder 1:1, and it will taste just as good. Cocoa powder is just pasteurized cacao powder.

*That said, I recommend organic cacao or organic cocoa as the cocoa bean is typically sprayed with copious amounts of harsh chemical pesticides, which can wreak havoc on your gut lining.

Decrease sugar:

This recipe is very versatile. You may decrease the sugar by half a cup (or more if you prefer) to lower the sweetness and total amount of carbohydrates, especially if you are planning to serve these brownies with ice cream..

Substitute sugar for honey:

Substitute 1½ cups of sugar for ¾ cup of honey and decrease the amount of milk from ½ cup to ⅓ cup to account for the additional liquid added by the honey to the brownie mixture.

This will give the same level of sweetness to the brownies as the original recipe without changing the texture.. Feel free to decrease the amount of honey and milk if preferred.

I have written the amount for this substitution in cups and grams for your convenience:

¾ cup honey (240 g)

⅓ cup milk (75 g)

Alternatively, you can substitute the cane sugar with coconut sugar or maple sugar 1:1.

Notes

High Altitude Baking

If you live in a place with high altitude and find your bakes undercooked at 350°F, then try baking at 375°F for 30-35 minutes instead of the original 35-40 minutes, then check the middle with a toothpick.

Measure Flour in Grams

Preground whole wheat einkorn flour is typically compacted, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of each ingredient in grams.

No kitchen scale? No problem!

If using fresh milled einkorn flour, simply measure your flour cup by cup, or use the spoon and level method. Do not pack the cup. It is meant to be loose and aerated.

If you bought preground whole wheat einkorn flour, or your flour has been sitting for an extended period of time and is compacted, sift the flour through a mesh strainer before measuring if you do not have a kitchen scale at your disposal. Use the spoon and level method for best results.

Adjusted batch sizes for various pan sizes:

8×8: Make 0.75x the recipe and bake for 35-40 minutes at 350°F.

*For this size batch, simply use 1 egg and add 2 tbsp of milk since 2 eggs do not divide evenly into a three quarter batch. Alternatively, bake 1x the recipe in an 8×8 pan for 40-50 minutes.

9×9: Make 1x the recipe and bake for 35-40 minutes at 350°F.

9×13: Make 1.5x the recipe and bake for 35-40 minutes at 350°F.

Fresh-Milled Flour

For the best flavor and nutritional benefits, I highly recommend using freshly milled einkorn flour. I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here.

Use a mixer

To make a smooth batter, use a hand mixer or stand mixer. I’ve mixed this recipe by hand, but it can be a lot of work.

If this recipe made its way to your kitchen, let me know how you enjoyed it in the comments below.

With love from my kitchen to yours,

Katherine

Fresh Milled Fudgy Einkorn Brownies

What is Einkorn?

Ingredients

Directions