If you like brownies, you will love this recipe for einkorn brownies with cocoa nibs! They have that wonderful rich chocolate flavor, enhanced with a little expresso coffee powder and a nice crunch from the cocoa nibs.
Chocolate is considered a ‘love food’ and Valentine’s Day should be renamed Chocolate Lovers Day. Every year during Valentine’s Day week almost 60 million pounds of chocolate are sold in the United States. It has also been rumored that chocolate is an aphrodisiac, hmmmm
Chocolate has acquired a bad rap for being responsible for weight gain but in my opinion it isn’t the chocolate that is the bad-guy but the refined white sugar that is added to the chocolate. Medical research indicates that the dark, bittersweet chocolate has many health benefits. When purchasing chocolate check the ingredient list and note the chocolate-to-sugar ratio. Generally, the higher percentage of chocolate, the less sugar will be added. Milk chocolate will be the least healthy. We made these special Valentine’s Day brownies a little more healthy as we used 70% bittersweet chocolate and our favorite ancient-grain flour, Jovial all-purpose white Einkorn flour; we also replaced the refined white sugar with natural coconut sugar.
These chocolate einkorn brownies are not just for February 14th though and after tasting one you will be making them again and again. They are easy to whip up and way too delicious for only one day per year. This is a moist and gooey brownie treat and they have the full flavor of that love-potion, chocolate, they are decadent, and almost like eating a piece of fudge. Plus, those little cocoa nibs are just plain crunchy goodness. This is going to be a delightful dessert to top off that fabulous entrée, sake-red miso glazed sablefish with wasabi emulsion!
I have only recently been introduced to cocoa nibs and it was in a savory entrée of pork tenderloin crusted with cocoa nibs and chopped fresh rosemary. It was to die for. Cocoa nibs are dried and fermented bits of cacao beans, they have a deep chocolate flavor and they are crunchy like nuts. If you have ever tasted chopped roasted coffee beans in cookies then you will have an idea of the crunch the cocoa nibs have in these brownies.
We chose to serve these sinfully delicious brownies with a dollop of unsweetened whipped cream but a scoop of vanilla ice cream sounds wonderful, although that may just be ‘over-the-top’ too rich. 🙂
Other recipies using ancient grain einkorn flour: Sweet Potato Waffles, Poached Duck Eggs and Smoked Salmon, Whole Grain Einkorn Chocolate Chip Cookies
- Serves: 16
- Serving size: 1/16th
- Calories: 266
- Fat: 16.7
- Saturated fat: 9.11
- Trans fat: 0
- Sugar: 18.9
- Sodium: 83.9
- Fiber: .56
- Protein: 4.05
- Cholesterol: 89.5
- 8 ounces bittersweet chocolate, chopped
- 1½ sticks butter (12 tablespoons)
- 1½ cup coconut sugar (300g)
- 1 teaspoon instant coffee espresso powder
- ¼ teaspoon sea salt
- 4 eggs, whisked well
- 1 teaspoon vanilla
- 1 cup All-Purpose Einkorn flour (120 grams)
- ½ cup cocoa nibs (60 grams)
- Preheat oven to 325°F Fit a piece of parchment paper to the bottom of an 8x8x2 ovenproof baking dish, allowing several inches to over hang on two sides. This will be used to lift the finished brownies from the dish after baked and cool. Spray the dish and parchment paper with cooking spray.
- In a large saucepan set over low heat, add the chocolate and butter, stirring constantly until they are melted. Remove the saucepan from the heat and add the sugar and salt, stir until well combined. Let cool slightly, then gradually stir in the beaten eggs and the vanilla extract. Add the flour and stir until blended. Set aside 2 tablespoons of the cocoa nibs and fold the remainder of the nibs into the batter and pour the batter into the prepared baking pan. Sprinkle the top with the additional 2 tablespoons of cocoa nibs.
- Bake the brownies in the center of the oven for 30-32 minutes, it should still be a little jiggly in the center but will firm up as it cools. Transfer to a cooling rack. Once cool, loosen the edges with a sharp knife and lift the entire brownie out of the dish with the parchment paper. Slice the brownies into 16 squares with a sharp knife dipped in hot water and wiped clean after each slice. These freeze well.