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Einkorn Brown Butter Blondies

Forget your average blondie! These Einkorn Blondies are a game-changer. Made with a blend of maple sugar and coconut sugar, they offer a unique depth of flavor that's both sweet and subtly earthy. The Einkorn flour adds a delightful nuttiness and creates a texture that's both soft and chewy in the center with delightfully crisp edges. And, to take them to the next level, they're made with browned butter, adding a rich, nutty complexity that elevates every bite.
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These blondies are a perfect blend of texture and flavor, making them a classic crowd pleaser. Imagine biting into a soft, chewy brownie filled with rich, gooey chocolate chips. The Einkorn flour gives it a wholesome nutty taste without compromising the texture or flavor. While the browned butter adds caramel undertones. These brown butter blondies are perfect for any occasion, whether it’s an afternoon snack or a midnight indulgence. The recipe is simple to follow, and the result is nothing short of delicious. 

What truly sets these apart is the unique combination of maple sugar and coconut sugar, which creates a remarkably soft and chewy center that stays moist for days. Made with all butter – because nothing beats the flavor of butter! – and my preferred flour, Einkorn, these blondies offer a wholesome touch without compromising on taste. The Einkorn flour imparts a subtle nutty flavor, while the browned butter adds alluring caramel undertones.

Brown butter blondies with einkorn flour on a plate

Table of Contents

How to brown butter

Browned butter is a delicious and versatile ingredient that adds nutty, caramel undertones to dishes. Making browned butter is a simple process but requires close attention to prevent burning.

  1. To start place your butter in a light-colored saucepan over medium heat. I prefer to use a 2qt saucepan for browning my butter. As the butter melts, it will begin to foam. Use a heatproof spatula to stir the butter occasionally and scrape the sides and bottom of the pan.

  2. The foam will slowly dissipate, and the butter will begin to turn golden brown. The milk solids will separate and caramelize on the bottom of the pan. Watch closely as it can burn quickly.

  3. When it reaches a golden amber color and has a nutty aroma, remove it from the heat and pour it into a heatproof bowl to cool. You will notice little brown bits in the butter and that is normal, those little bits are caramelized milk solids.

Note: When replacing recipes with browned butter, allow for liquid loss. When browning butter, you will typically lose 10-20% of the water in the butter. For this reason, add 1-2 tbsp more depending on the recipe. For this recipe, einkorn browned butter blondies I have already accounted for the loss in water. 

How to brown butter

What is einkorn flour and why is it a good choice for baking with.

Over the years I’ve transitioned away from using regular flour in baking and almost exclusively use Einkorn flour for all my recipes. Einkorn flour is a non-hybridized flour that still contains the bran and germ (overall more nutrient dense) than processed flours. Einkorn is a single grain (ancient) over 10,000 years old and has still never been crossed with other species of wheat.

Einkorn flour is often prized for its natural sweetness, nutty flavor, and high mineral and protein content. This type of flour is less processed than modern wheat and contains more nutrients, such as vitamin B, iron, and zinc. Regular flour, even organic is commercially processed, many nutrients have been stripped and then fortified back into the flour. This makes it incredibly difficult for our bodies to digest and one of the many reasons so many people have gluten intolerances/sensitivities. Einkorn flour isn’t gluten-free, but it’s been found to lack certain proteins in it that people with gluten intolerances find difficult to digest. While this isn’t a flour someone with celiac disease should eat, someone with a gluten sensitivity may find themselves able to digest it more easily.

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started. I also really like farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and taste amazing and personally its much cheaper as I buy it in bulk.

Working with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour and absorbs less fat and liquids than modern wheat flours and it absorbs it at a much slower rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration. 

If you would like to learn more about how to bake with einkorn flour check out my Einkorn flour beginners guide with conversion chart.

Ingredients you'll need for the best einkorn brown butter blondies

Browned Butter- Butter makes these blondies more flavorful, softer and chewier while also adding caramel undertones and a depth of flavor.

Einkorn Flour-I use an all-purpose Einkorn flour for these cookies. It keeps these cookies nutritious, and the light and airy AP einkorn is perfect for baking. 

Eggs-Add the necessary moisture and structure for brownies. 

Coconut sugar-I like to use a less refined sugar, and coconut sugar is perfect because it tastes like brown sugar and adds the perfect sweetness and flavor profile to these cookies. 

Maple Sugar– Maple sugar gives these einkorn blondies lots of chewy softness but also contributes to the crackly shiny appearance brownies are known for. My favorite brand is Nova Maple Sugar It has a nice consistency/texture, similar to brown sugar. 

Baking powder- Creates rise and prevents these brownies from becoming too dense. 

Salt-Enhances the flavor.

Vanilla Extract- Vanilla adds a primary source of flavor and is a key component in einkorn blondies. 

Chocolate chips- You can choose whatever mix ins you’d like

Tips

Use parchment paper- Brownies are notorious for sticking to the pan, using parchment paper will help to transfer the brownies out of the pan and onto a flat surface to make it easier to cut.

Don’t overbake- Blondies and brownies continue to bake even after you take them out of the oven. To prevent overbaking, insert a toothpick into the center of the pan. If it comes out clean, they are done.

Storage- For optimal freshness, store blondies in an airtight container at room temperature for up to 5 days. They can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Step By Step Directions- How to make Einkorn blondies

Brown Butter

Brown butter. In medium saucepan brown butter and allow to cool for 10 minutes.

Whisk butter and sugar

Add maple sugar and coconut sugar to a bowl. Add melted browned butter and whisk together.

Add wet ingredients and whisk

Add eggs and vanilla extract. Mix until well combined and lighter in color. About 1 minute of mixing/whisking vigorously.

Add dry ingredients and chocolate chips

Add flour and mix until mostly combined. Then gently mix/fold in chocolate chips.

Bake

Pour batter in a parchment lined 8x8 pan, bake for 30-35 minutes.

Explore more Einkorn flour recipes & desserts!

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einkorn blondies

Einkorn Brown Butter Blondies

tinhateats
Forget ordinary blondies! These Einkorn brown butter blondies are in a league of their own. A blend of maple and coconut sugars delivers a unique sweetness, that keeps these blondies soft and moist for a long time while Einkorn flour adds a delightful nuttiness and creates a perfectly chewy texture. But the real star? Rich, browned butter infuses each bite with a decadent, nutty complexity, add chocolate chips and these blondies are unforgettable!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Baking, Dessert
Servings 9 Bars

Equipment

  • 1 Bowl
  • 1 Medium saucepan
  • 1 Dough hook whisk or whisk

Ingredients
  

  • 180g (1½ cups) Einkorn Flour All purpose (Spooned and leveled)
  • 137g (10 tbsp) Salted butter 10 tbsp butter should equal 1/2 cup of melted browned butter. The process of browning butter causes water to evaporate losing 10-20% liquid. This recipe is adjusted to account for that loss.
  • 2 Large Eggs
  • 85g (1/2 cup) Coconut Sugar
  • 175g (1 cup) Maple sugar (not syrup)
  • 1/2 tsp Baking powder
  • 2 tsp Vanilla extract
  • 1/2 tsp Salt
  • 3/4 cup Milk Chocolate chips or other desired mix ins

Instructions
 

  • Brown the butter- Start off by browning your butter. This will take about 5 minutes. Use 10 tbsp of butter and place into a 2-quart saucepan. Cook on medium heat, As the butter melts it will begin to foam. The milk solids will separate and drop to the bottom and start to brown. The butter will appear golden amber in color and have a nutty aroma. Once this happens remove from heat and transfer to a bowl, to allow the butter to cool for 10 minutes.
  • Preheat oven- Preheat oven to 350 degrees. Line a 8x8 baking dish with parchment paper, set aside.
  • Whisk sugars and butter- Using a dough hook whisk, whisk together melted butter and sugars, until combined.
  • Add vanilla & eggs- Add in vanilla extract and eggs and whisk vigorously until very well combined. About 1 minute. The batter will become lighter in color.
  • Mix dry ingredients- Add in einkorn flour, baking powder and salt. Mix until just combined. Fold in chocolate chips.
  • Fold in chocolate chips- Gently fold in chocolate chips.
  • Bake – Transfer batter to the prepared baking dish (batter will be very thick, this is normal). Bake at 350°F for 30–35 minutes.
  • Cool and cut- Allow to cool for 30 minutes before cutting. This will make 9 large brownies or 12 smaller brownies. Enjoy!

Notes

Notes: Batter will be thick and sticky, that is normal. Use a rubber spatula to help spread evenly in pan. 

Keyword blondies, brownies, Chocolate chips, einkorn bars, einkorn blondies, einkorn brown butter blondies, einkorn brownies, Einkorn flour, einkorn flour blondies
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11 Responses

  1. 5 stars
    My husband & son love these blondies & I was excited to see a recipe that uses the sugars I keep on hand! Thank you, excited to check out your other recipes.

    Reply

    1. Thank you so much! Im so glad you enjoyed them. I appreciate the feedback, Its helpful to hear others appreciate alternative sugars when I develop recipes. 🙂

      Reply

  2. 5 stars
    I didn’t have any coconut sugar so I used all maple sugar and left out the chocolate chips. It was absolutely delicious and I will definitely be making this again! Everyone who had some loved it.

    Reply

  5. 5 stars
    I made these on Christmas Day and they were amazing! The taste of these were so unique and I could really taste the maple sugar and had a butterscotch smell and taste to it. Something about them made me feel nostalgic can’t say why… . They were super easy to make. Only thing is Im afraid to make them again cause I’ll want to eat them all. Will def make again and again.

    Reply
5 from 3 votes

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30 with a special focus on einkorn flour. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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