This Dark-Chocolate Spelt Brownies Recipe is a fudgy and rich recipe, which is made with bittersweet chocolate and nutty spelt flour. It’s a sophisticated twist on a classic, ready in about an hour, plus cooling time.
Dark-Chocolate Spelt Brownies Ingredients
- 1 stick (8 tablespoons) unsalted butter, cut into tablespoons, plus more for pan
- 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 ¼ cups)
- ¾ cup granulated sugar
- ¾ cup packed light-brown sugar
- 3 large eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ½ teaspoon coarse salt
- ¾ cup spelt flour
How To Make Dark-Chocolate Spelt Brownies
- Prep Oven and Pan: Preheat your oven to 350°F. Lightly butter an 8-inch square baking pan and line it with parchment paper, leaving a slight overhang on two opposite sides to use as handles. Butter the parchment.
- Melt Chocolate and Butter: Place the butter and chopped chocolate in a large heatproof bowl set over a saucepan of simmering water. Stir until the mixture is melted and smooth. Remove the bowl from the heat.
- Mix the Batter: Whisk both the granulated and brown sugars into the melted chocolate mixture. Whisk in the room-temperature eggs, one at a time, until the batter is well combined and glossy.
- Add Dry Ingredients: Whisk in the cocoa powder and salt, then gently fold in the spelt flour with a rubber spatula until just combined. Be careful not to overmix.
- Bake Until Fudgy: Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist, fudgy crumbs attached, but not wet batter.
- Cool and Slice: Let the brownies cool completely in the pan on a wire rack. This is a crucial step for them to set properly. Once cool, use the parchment overhang to lift the brownies out of the pan and cut them into 16 squares.
Recipe Tips
- What is spelt flour? Spelt is an ancient whole grain related to wheat. It has a lovely, slightly sweet and nutty flavor that beautifully complements the dark chocolate in this recipe. It also gives the brownies a wonderfully soft and tender texture.
- How to get a shiny, crackly top? The secret is to whisk the eggs vigorously into the sugar and chocolate mixture. This creates a thin meringue-like layer on top as it bakes, which results in that beautiful, glossy crust.
- How do you know when fudgy brownies are done? Do not wait for a clean toothpick! The perfect fudgy brownie is slightly underbaked when it comes out of the oven. A toothpick inserted in the center should have moist, sticky crumbs attached. They will finish setting as they cool.
- Why is cooling completely so important? This is the hardest but most essential step! Cooling allows the brownies to firm up and develop their dense, fudgy texture. Slicing them while warm will result in a gooey mess.
What To Serve With Dark-Chocolate Spelt Brownies
These rich, sophisticated brownies are a perfect treat on their own, but they are also delicious with:
- A cup of strong coffee or an espresso
- A scoop of vanilla bean or coffee-flavored ice cream
- A dollop of crème fraîche and a few fresh raspberries
How To Store Dark-Chocolate Spelt Brownies
- Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. They will become even fudgier on the second day.
- Freeze: For longer storage, wrap the cooled brownies individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature.
Dark-Chocolate Spelt Brownies Nutrition Facts
- Calories: 220-260 kcal
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, if you don’t have spelt flour, you can substitute it with an equal amount of all-purpose flour. The brownies will still be delicious, but they will have a slightly less nutty flavor and a different texture.
Absolutely. About ¾ cup of chopped toasted walnuts, pecans, or even extra chocolate chunks would be a delicious addition. Fold them in with the spelt flour.
The most common reason for dry brownies is overbaking. It’s always better to err on the side of underbaking fudgy brownies, as they will continue to cook and set from the residual heat as they cool.
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Dark-Chocolate Spelt Brownies Recipe
Description
A rich, fudgy brownie with a sophisticated, nutty flavor from whole-grain spelt flour and an intense taste from 70% bittersweet chocolate.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line an 8-inch square pan with parchment paper.
- Melt butter and chocolate in a double boiler until smooth.
- Remove from heat and whisk in both sugars. Whisk in the eggs one at a time until the batter is glossy.
- Whisk in the cocoa powder and salt.
- Gently fold in the spelt flour until just combined.
- Pour batter into the prepared pan and bake for 35 minutes. A toothpick should come out with moist crumbs.
- Cool completely in the pan before lifting out and slicing.
Notes
- Using spelt flour gives these brownies a unique nutty flavor and a wonderfully soft texture.
- Vigorously whisking the eggs into the batter is the key to achieving the shiny, crackled crust.
- Do not overbake the brownies; a toothpick should come out with moist crumbs for the perfect fudgy texture.
- Letting the brownies cool completely before cutting is essential for clean, neat squares.