I love using cacao powder vs cocoa powder for its added nutrients and antioxidants. Cacao powder lends a wonderfully intense, fruity, and subtly bitter flavor to my recipes, which I absolutely adore. A stark, delicious contrast to the gentler, sweeter, and less nutrient-dense profile of traditional cocoa. These differences in flavor and nutritional profiles arise directly from the processing differences: cacao powder undergoes minimal processing, while cocoa powder is subjected to more extensive, high-heat treatments. 

I like to use Volupta organic & fair-trade cacao powder. It’s my go to for whipping up kids’ hot cocoas, milkshakes, or baking with. 

It’s funny, I used to be in the camp that thought the order of ingredients in baking was more of a suggestion than a rule. But after countless recipe tests, especially with these einkorn brownies, I can wholeheartedly say that the order absolutely makes a difference! 

This recipe, in particular, owes its incredible fudgy texture and that classic crinkly top to a specific method. For instance, melting the butter directly with the cacao powder and then whisking in the sugar is key because it helps to dissolve the sugars, this is especially difficult to achieve with coconut sugar.

Secondly, whisking the eggs with the sugar is key for two reasons: it not only helps dissolve the sugar, but this aeration is also vital for creating that signature crackly top. As the brownies bake, this airy upper layer dries and sets into a delicate, crisp crust, which then beautifully cracks as moisture escapes from underneath. This method is crucial in developing that signature shiny, thin crust that slightly crystallizes as the brownies cool.

Trust me, this specific order is no accident – it’s the secret to these einkorn brownies’ wonderfully fudgy texture and classic crackle top. 

Yes, you can slightly reduce the coconut sugar to 1 1/3 cups, but keep in mind that it will affect the texture. That signature brownie crust forms largely because of sugar – and since this recipe is already refined sugar-free, reducing it further can make achieving that fudgy texture and glossy top more difficult.

Coconut sugar is my go-to for these einkorn brownies because it’s a more natural, less processed option than refined white sugar. It has a lower glycemic index and adds a rich, almost caramel-like depth that pairs beautifully with cacao powder. While it doesn’t always produce the exact same crisp crust as white sugar, the tradeoff is worth it for a more nutrient-dense, refined sugar-free dessert.

You can omit completely (although I highly recommend using espresso powder for flavor enhancement) or use Instant coffee granules – Use about twice the amount (e.g., 2 tsp instant coffee for 1 tsp espresso powder).

Einkorn flour is an ancient grain that has remained untouched by modern hybridization, making it one of the purest forms of wheat available today. Milled from Triticum monococcum, the earliest cultivated wheat, einkorn is prized for its rich, slightly nutty flavor and exceptional nutritional profile. Unlike modern wheat, einkorn contains a simpler form of gluten that many people with mild sensitivities find easier to digest—though it’s not suitable for those with celiac disease. It’s naturally higher in protein, essential minerals like iron and zinc, and antioxidants such as lutein and beta-carotene. Because of its unique structure, einkorn flour behaves differently in recipes, often requiring adjustments in hydration and handling. At TinhatEats.com, we love working with einkorn not just for its wholesome qualities, but also for the depth of flavor it brings to everything from rustic breads to cozy weeknight dinners.