• This site generates income via ads and may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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 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.

These Einkorn Blondies are everything I want in a dessert: rich, buttery, chewy, and packed with flavor. The combination of maple sugar and coconut sugar creates a remarkably soft and chewy center that stays moist for days, while the browned butter adds delicious caramel undertones.

And, of course, I use Einkorn flour. Its naturally nutty flavor pairs beautifully with the browned butter and adds a wholesome twist without sacrificing the classic blondie texture. Whether you’re making them for an afternoon treat, a special occasion, or a late-night indulgence, these Einkorn Brown Butter Blondies are an easy, delicious treat everyone will love.

Love the combination of Einkorn and browned butter? Try my Einkorn Brown Butter Chocolate Chip Cookies next. This small-batch recipe makes just two large, bakery-style cookies, perfect when you have a late-night craving but don’t want a whole batch of cookies sitting in the kitchen.

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. 

Shop This Blog Post

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. 

More Cookie Recipes