Einkorn Brownies with Cocoa Nibs
Rich, moist and decadent brownies with cocoa nibs that give them some crunch. These brownies are fudgy and delicious guaranteed to please any chocolate lover!
Servings: 16 servings
Ingredients
- 8 ounces bittersweet chocolate chopped
- 12 tablespoons butter 170 grams
- ¼ cup unsweetened cocoa powder 25 grams
- 1 ¼ cups granulated sugar 250 grams or use coconut sugar
- 1 teaspoon instant coffee espresso powder
- ½ teaspoon salt
- 3 large eggs whisked
- 2 teaspoon vanilla extract
- 1 ¼ cups All-Purpose Einkorn flour 150 grams
- ½ cup cocoa nibs or chocolate chips, optional, see notes for more add-ins
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.
Notes
No thermometer? Bake until a toothpick inserted in the center comes out with a few moist crumbs.
For gooier brownies: Pull them at 193°F for a soft, fudgy center.
For firmer edges: Bake to 195–200°F for a chewy rim and a slightly set center.
Mix-in options: Swap the cocoa nibs with chocolate chips, toasted nuts (walnuts, pecans, hazelnuts), dried cherries, or caramel bits.
Use parchment with overhang: It makes removing and slicing the brownies way easier. Don’t skip it.
Cool slightly before adding eggs: If the batter’s too hot, you’ll scramble the eggs—cooling prevents that.
Nutrition
Serving: 1 serving | Calories: 280kcal | Carbohydrates: 26g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 123mg | Fiber: 4g | Sugar: 15g
