These brownies are best if made a day in advance so they have time to set up as they are extremely fudgy. This recipe is a great example of a great way to incorporate whole grain fours into your baking, with the flavour of our freshly milled Whole Grain Einkorn Flour adding to the depth of the chocolate flavour.

Fudgy Chocolate Einkorn Brownies 
170g (3/4 cup) butter
225g (8 oz) sweet dark chocolate (we recommend a 70% dark chocolate)
2 eggs
10g (1 tbsp) brewed coffee* 
143g (2/3 cup) sugar
57g (1/4 cup + 1 tbsp) Flourist Whole Grain Einkorn Flour
4g (1 tsp) baking powder
pinch of salt
45g (1/4 cup) chopped hazelnuts

*Any liquid coffee will do, leftovers from the morning or a shot of espresso all work well here.

Preheat oven to 350°F. Spray and line a 10" cast iron skillet with parchment paper.

Melt the butter and chocolate together over a double boiler and set aside to cool. Combine the espresso, sugar, and eggs, and whisk to combine. Combine the dry ingredients, including only half of the chopped hazelnuts, in a separate bowl. 

Once the chocolate and butter mixture is cooled, add the egg mixture to it and whisk to combine. The mixture will look like it is separating but continue mixing until it is smooth and similar in texture to a ganache. Fold in the dry ingredients gently.

Pour into the prepared skillet and spread evenly. Top with chopped hazelnuts. Bake in the oven for 25 minutes.

Remove from the oven and allow to cool completely.