Brownies are an indulgence worth having. Einkorn brownies are no exception. The tricks are the quality of chocolate used and whipping together the eggs and sugar. The top came out thick and smooth. The recipe calls for baking for 33-35 minutes, I left mine in for 27 minutes and thought they could be in for less. This was my fault. I’m new to having a convection oven and how it changes baking time.
The changes I made to the recipe are to bake for less time, half sugar/half brown sugar and add an extra yolk. I like my brownies gooey and fudgy. The kids liked them, but they agreed that I should try adding in some sort of chocolate chunks in with the batter.
I’ll update this when I try those changes.
*UPDATE: After the changes, it was much fudgier, the way I wanted. There is still something I want to change, but I can’t put my finger on it yet. I’ll get there.
Recipe from Einkorn: Recipes for nature’s original wheat by Carla Bartolucci
