Einkorn Blonde Brownies
Equipment
- 9×13 brownie pan
Ingredients
- 1/2 Stick Grass-fed, unsalted butter
- 1 1/2 Cup Sucanat
- 2 tsps. Baking Powder
- 2 Cups All-purpose, Einkorn flour
- 1 1/2 Cups Pecans
- 1/2 Cup Shredded Coconut
- 1 tsp. Sea Salt
- 2 Farm Fresh Eggs
- 2 tsp. Vanilla
- 2 Cups Chocolate Chunks
Instructions
- Mix together the flour, sucanat, baking powder and salt.
- Melt the butter and mix into the flour mixture along with the eggs, vanilla, nuts and chocolate pieces until ALMOST fully mixed. If you have to err on once side, undermixing is better than overmixing.
- Spread it into your brownie pan and bake at 350F for about 20 minutes. Einkorn flour cooks faster than "normal" flour, so check on it. If it's brown on the top and firm in the middle to your touch, take it out. Again, if you have to err on one side or the other, undercook this cookie.
Notes
This bar cookie can be made with regular flour, of course, and is great that way too.
If you have time you can spread the cookie batter into the brownie pan, cover with plastic wrap, and leave it in the refrigerator for anywhere from a couple hours to a couple of days. Refrigerating and resting strengthens a bond between the flour and the liquid and the brownies gain a bit of chewiness this way.