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 a ‘love food’ and Valentine’s Day should be named Chocolate Lovers Day. Every year during Valentine’s Day week manufacturer’s sell almost 60 million pounds of chocolate in the United States. It is 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. It’s the refined white sugar that the manufactures add 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 in it. Milk chocolate will be the least healthy.
Einkorn Brownies with Cocoa Nibs:
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.
What are Cocoa Nibs?
Cocoa nibs are chopped bits of roasted cocoa beans. They are the nature’s purest form of chocolate. The cocoa bean is fermented, dried and roasted.
Once roasted the shell of the bean is removed, exposing the cocoa bean which is then chopped into bits of cocoa. At this point they are ground into cocoa powder or pressed into chocolate bars.
The cocoa nibs 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. Oh, but a scoop of vanilla ice cream sounds wonderful, although that may just be ‘over-the-top’ too rich.
Other recipes using ancient grain einkorn flour:
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Einkorn Brownies with Cocoa Nibs
Ingredients
- 8 ounces bittersweet chocolate chopped
- 1-½ sticks butter 12 tablespoons
- ¼ cup cocoa powder 25 grams
- 1-¼ cups 250 grams coconut sugar or granulated sugar
- 1 teaspoon instant coffee espresso powder
- ½ teaspoon salt
- 3 eggs whisked
- 2 teaspoon vanilla
- 1-¼ cups All-Purpose Einkorn flour 150 grams
- ½ cup cocoa nibs 60 grams
Instructions
- Preheat oven to 325°F. Fit a piece of parchment paper to the bottom of an 8x8x2 ovenproof baking dish, allowing several inches to overhang on two sides. This will be used to lift the finished brownies from the dish after they have baked Spray the dish and parchment paper with cooking oil.
- In a large saucepan set over low heat, add the chocolate and butter. Stir constantly until they are melted. Remove the saucepan from the heat and add the cocoa powder, espresso powder, 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. 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 30-35 minutes. An instant-read thermometer should read 193°F to 200°F when inserted in the center. It may still be a little jiggly in the center but it 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 wipe clean after each slice. These freeze well.
Lauri
Thursday 22nd of December 2022
Hello, the 3rd ingredient in this recipe says 1/4 cup (25grams) but of WHAT? I'm thinking it's the cocoa powder, right? Also the temperature to take this out of the oven is mentioned in the recipe is 193 not 195 degrees F. So should it be 193 or 195? Thanks
Dahn Boquist
Thursday 22nd of December 2022
Yes that is 1/4 cup of cocoa powder. Thanks for catching that. Cook the brownies to an internal temperature of 193°F to 200°F. If you take them out at 193°F, they will have a fudgy, gooey center. Between 195°F and 200°F, they are less gooey but still moist and fudgy.