Chewy, crumbly, and left just barely gooey in the middle, this is my go-to brownie recipe. Einkorn is perfect for brownies because it's already slightly crumbly and tastes subtly of butter. I love to decorate the brownies with dried flowers from the garden. Rose petals, bee balm, chamomile, and borage flowers are all welcome (though they just can just as easily be omitted for the topping of your choosing). Melted butter can certainly be substituted in for the olive oil. Enjoy the einkorn brownies!
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- 1/2 cup olive oil or butter
- 1 1/2 cups chocolate chips or semi-sweet chocolate bar of choice, chopped
- 4 eggs
- 3/4 cup dehydrated whole cane sugar (or sugar of choice)
- 1/2 teaspoon sea salt
- 1 1/2 cups all-purpose einkorn flour
- 3/4 cup high-quality cocoa powder
- 1/2 teaspoon baking powder
- Dried edible flowers, for garnish
- Preheat the oven to 350 degrees. Butter an 8 inch square pan and set aside.
- Melt the olive oil and chocolate together in a small saucepan over very low heat. Whisk to combine and set aside to cool slightly.
- In a bowl, whisk together the eggs, sugar, vanilla, and salt.
- In a separate bowl, sift together the flour, cocoa powder, and baking powder.
- Whisk the olive oil and chocolate mixture into the egg mixture. Then, fold in the flour mixture until just combined.
- Pour the mixture into the prepared baking pan and bake for 18-20 minutes, until the brownies are set but still just barely gooey.
- Top with dried flowers and let cool.