Chewy Einkorn Chocolate Brownies with Walnuts
Rich, fudgy brownies made with ancient einkorn flour that creates an exceptionally chewy texture and nutty flavor. The combination of melted chocolate and cocoa powder delivers intense chocolate taste, while chopped walnuts add satisfying crunch. Perfect for special occasions or when you want to showcase heritage grains in a beloved dessert. The einkorn flour requires a 30-minute rest to fully hydrate, resulting in brownies with a unique texture that sets them apart from traditional versions.
Ingredients
- ½ cup unsalted butter
- 1 ½ cups semi-sweet chocolate chipsdark chocolate chips1:1less sweet
more intense chocolate flavor
- 4 large eggs
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 1 ½ cups all-purpose einkorn flourall-purpose flour1:1gluten-sensitiveadds gluten
reduce rest time to 10 minutes
- ¾ cup cocoa powder
- ½ tsp baking powder
- 1 cup walnuts, chopped
Instructions
- 1
Place rack in center of oven and preheat to 350 degrees
- 2
Spray 8-inch square cake pan with cooking spray or line with parchment paper
- 3
Melt butter in medium saucepan over medium-low heat
- 4
Add chocolate chips to melted butter, stirring constantly until melted
- 5
Remove from heat and set aside to cool slightly
- 6
Whisk together eggs, sugar, vanilla and salt in large mixing bowl until completely combined
- 7
Sift flour, cocoa powder, baking powder and salt over egg mixture
- 8
Stir flour mixture to combine
- 9
Add chocolate mixture to egg mixture and stir until completely incorporated
- 10
Fold in walnuts if using
- 11
Transfer batter to prepared pan
- 12
Rest in refrigerator for 30 minutes to allow einkorn to fully hydrate
- 13
Bake 23-25 minutes until firm in center
- 14
Cool on wire rack before slicing and serving
Tips
Let batter rest in refrigerator for full 30 minutes - einkorn flour needs this time to properly hydrate and develop its characteristic chewy texture.
Test doneness by gently pressing center - brownies should feel firm but still have slight give for perfect fudgy consistency.
Line pan with parchment paper extending over edges for easy removal and clean slicing.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature cut into squares, optionally with vanilla ice cream or whipped cream
Common Mistakes
Don't skip the 30-minute rest to avoid dense, tough brownies
Don't overbake to avoid dry, crumbly texture
Substitutions
Gluten-Free Swaps
reduce rest time to 10 minutes
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without the resting period?
The 30-minute rest is crucial for einkorn flour to properly hydrate. Skipping this step will result in dense, tough brownies with poor texture.
What if I can't find einkorn flour?
You can substitute regular all-purpose flour in equal amounts, but reduce the resting time to 10 minutes and expect a different texture.
How long do these brownies keep?
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week. They actually improve in flavor after the first day.