Easy Whole Wheat Einkorn Brownies with Sourdough Discard
I’m so happy to share this whole wheat einkorn sourdough discard brownie recipe with you. I consider this a unique recipe because it’s texture is both cake like and fudgy. Most brownies are one or the other but this brownie proudly shares both qualities.
Brownies are one of my favorite treats and I’m so excited that chocolate works beautifully with freshly ground whole wheat einkorn flour! You can even use extra virgin coconut oil in place of the butter to add a different nutritional value. The lower temperature of the oven helps to prevent nutritional loss in the oil. Allowing them to sit for a day only increases the fudginess.
What is Einkorn Flour
Einkorn is natures original wheat. It’s the only wheat grain that’s never been hybridized. This means all other wheat species originated from einkorn. This also means it has a much different structure than modern day wheat. Less chromosomes also means a much weaker gluten structure, allowing many with gluten sensitivity to enjoy it’s baked goods!
Einkorn also carries much more nutrition and protein than modern day wheat. You can see the nutritional information HERE and it’s anti-inflammatory aspects HERE. The downside is that einkorn tends to be a much more dense grain, making it harder to work with. My hope is that these recipes and posts give you confidence in making delicious nutrient dense baked goods for your family. HERE are several essential tips for baking with this ancient grain.
Tools You’ll Need
The Good news is Brownies are a relatively simple recipe to make: you don’t need any special tools
Large Bowl and Whisk
I personally enjoy a nice whisk in my hands but you can use a fork to beat the eggs or just give the batter some really good whipping with a large spoon. It’s not a rule: I just love the whisk. Alternatively you could use your electric mixer.
Rubber Spatula
A spatula is very helpful for getting every last bit of batter out when scraping the batter into the baking dish.
8 x 8 inch Baking Dish
Feel free to use a glass baking dish or whatever you have. Just don’t preheat it in the oven.
Ingredients You’ll Need for Brownies
First Add:
- 1/2 Cup Melted Butter or Coconut Oil ( 100 ml)
- 3 Large Eggs at room temperature
- 3/4 Cup Coconut Sugar (110 g)
- 1/4 Cup Sourdough Starter (70 g)
- 1/3 Cup Cocoa Powder ( 25 g)
Add in Dry Ingredients:
- 1 Cup Whole Wheat Einkorn Flour (120 g)
- 1/2 teaspoon Sea Salt (4 g)
- 1/4 teaspoon Baking Soda (3 g)
- 1/2 teaspoon Baking Powder (3 g)
- 1/3 Cup Chocolate Chips (60 g)
Recipe for Einkorn Sourdough Brownies
Preheat the Oven
Preheat the oven to 350 degrees Fahrenheit. I like to plop my butter or oil onto the baking dish and let it melt in the oven while it preheats. You can also melt it in the microwave or on the stovetop. Allow the butter to cool a little before adding it into the wet ingredients. I also add it to the batter slowly so as to temper the egg mixture and prevent the eggs from coddling.
Mix the Brownie Batter
Whisk the eggs, sugar, sourdough starter, melted butter and cocoa together until the sugar has dissolved. In a separate bowl or on top of the wet ingredients add the einkorn flour, salt, baking soda, and baking powder. Mix Batter all together until all flour is combined. Don’t overmix.
Bake the Brownies
If you didn’t melt the butter in your baking dish, grease the baking dish well. Pour your brownie batter into the baking dish, using a spatula or spoon to get every last bit out. Sprinkle the chocolate chips over the batter. Bake for 25-27 minutes or until the edges are cooked and middle is just fully baked.
To check for doneness you can insert a knife or toothpick into the center. Pull straight up and observe if there is any smear. Smearing indicates it isn’t yet done. Small gathered pieces of brownie on your knife show it’s ready.
Einkorn Brownie Recipe
Whole Wheat Einkorn Sourdough Discard Brownies
Whole Wheat Einkorn brownies made with sourdough starter.
Ingredients
- First Add:
- 1/2 Cup Melted Butter or Coconut Oil ( 100 ml)
- 3 Large Eggs at room temperature
- 3/4 Cup Coconut Sugar (110 g)
- 1/4 Cup Sourdough Starter (70 g)
- 1/3 Cup Cocoa Powder ( 25 g)
- Add in Dry Ingredients:
- 1 Cup Whole Wheat Einkorn Flour (120 g)
- 1/2 teaspoon Sea Salt (4 g)
- 1/4 teaspoon Baking Soda (3 g)
- 1/2 teaspoon Baking Powder (3 g)
- 1/3 Cup Chocolate Chips (60 g)
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. I like to plop my butter or oil onto the baking dish and let it melt in the oven while it preheats. You can also melt it in the microwave or on the stovetop. Allow the butter to cool a little before adding it into the wet ingredients. I also add it to the batter slowly so as to temper the egg mixture and prevent the eggs from coddling.
2. Whisk the eggs, sugar, sourdough starter, melted butter and cocoa together until the sugar has dissolved. In a separate bowl or on top of the wet ingredients add the einkorn flour, salt, baking soda, and baking powder. Mix Batter all together until all flour is combined. Don't overmix.
3. If you didn't melt the butter in your baking dish, grease the baking dish well. Pour your brownie batter into the baking dish, using a spatula or spoon to get every last bit out. Sprinkle Chocolate chips over batter. Bake for 25-27 minutes or until the edges are cooked and middle is just fully baked. Let sit for 10 minutes before slicing. Enjoy!
Notes
Sourdough starter doesn't need to be active for this recipe.
Other Add-Ins
Try adding these extras to make your brownies unique:
- coconut flakes
- various types of chocolate ( eg, milk chocolate, dark chocolate bar)
- drizzled caramel sauce over the top
- swirled Peanut butter or other nut butter through the batter
- Your favorite copped nuts
I hope you enjoy this recipe!
Oh and I dont have whole grain einkorn, only all purpose. Will this work?
I haven’t tried it yet but I’d lower the amount of einkorn by about 1/4 cup and add about 1-2 Tablespoons more butter.
What a cool recipe! Have you tried leaving the batter in the fridge for a day or two, do you think that lessens the gluten even further, similarly to a bulk ferment when doing sourdough bread? 🙂
I haven’t but I’ve done this with similar muffin batter and found overnight is perfect. I’ve left them for 24 hours and they’ve overworked themselves resulting in no rise. You could definitely try to sit the batter and see how it affects the flavor and rise.
If I don’t have sourdough is there anything else I can put in these einkorn brownies that will work?
Try using yogurt 🙂