Einkorn brookies

Einkorn Brookie batter

Einkorn brookies

Einkorn brookies with Jovial All-Purpose Einkorn Flour
When you crave a little something sweet, but indecision strikes in the debate between a classic brownie and a chocolate chip cookie, Brookies are always the answer. These come together quickly and freeze beautifully... – the perfect gift to your future self.

Einkorn Brookies

Makes: 18 large squares or 24 small squares

Ingredients

For the Brownie Layer:

  • ¾ cup (90 g) jovial All-Purpose Einkorn Flour
  • ⅓ cup (25 g) unsweetened cocoa powder
  • 1 tablespoon (3 g) espresso powder
  • ½ teaspoon kosher salt
  • 8 tablespoons (115 g) unsalted butter, cut into cubes
  • 6 oz (170 g) bittersweet chocolate (70%), chopped
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract

For the Cookie Layer:

  • 1 ½ cups (180 g) jovial All-Purpose Einkorn Flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 8 tablespoons (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¾ cup (115 g) bittersweet chocolate chips, plus ¼ cup additional to sprinkle on top

Instructions

For the Brownie Layer:

  1. Preheat the oven to 350 °F. Butter a 9 x 13-inch baking dish and line with parchment paper.  
  2. In a medium mixing bowl, combine the flour, cocoa powder, espresso powder, and salt. Set aside.
  3. Add both sugars to a small bowl and stir to combine, breaking up clumps if necessary. Set aside.
  4. Prepare a double boiler. Add 1-2” of water to the bottom section of a double boiler pan or a sauce pan fitted with a stainless steel stacked on top. The water level should be below the top pan/bowl.
  5. Over medium-low to medium heat, add the chopped chocolate to the pan, stirring frequently until melted. Be careful not to let it get it too hot.
  6. Once the chocolate has melted, add the butter cubes and stir until melted.
  7. Once the mixture is smooth, add in a small amount of the sugar mixture and whisk until dissolved. Working in small batches, add the remaining sugar until dissolved (a few granules of sugar left at the bottom is okay).
  8. Scrape mixture into a medium bowl, then whisk in the eggs and vanilla until thoroughly combined.
  9. Working in small batches, fold the dry ingredients into the wet ingredients and stir until all the dry bits are thoroughly incorporated. 
  10. Transfer the brownie batter to the prepared pan, spreading into a thin layer. Set aside.

For the Cookie Layer:

  1. In a medium mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. 
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on high for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
  3. Beat in the egg and vanilla until just combined.
  4. Slowly add the dry ingredients and beat on low until just combined.
  5. Fold in the chocolate chips.
  6. Drop spoonfuls of the cookie dough onto the brownie batter, and do your best to spread relatively evenly. This doesn’t need to be perfect: the dough will spread as it bakes. Sprinkle with a handful of additional chocolate chips.
  7. Bake for 30-35 minutes, until top of cookie layer is uniformly golden brown. Allow to cool at least 30 minutes before slicing.