Chocolate Brownies – spelt flour
These easy gooey Spelt flour* chocolate brownies are famous amongst my friends because I make them every other week, as they are so quick to make and taste delicious, they stay moist for days and freeze well.
*Spelt flour is a good source of fibre and the texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour.
Spelt is also a good source of protein, vitamins and minerals. High in calcium, magnesium, selenium, zinc, iron and manganese. It also contains vitamin E and B complex - in particular niacin.
My gooey Spelt chocolate brownies taste great on their own or serve slightly warm with raspberries and ice cream for a quick and easy dessert.
- 250g unsalted butter
- 200g quality dark chocolate (70% cocoa solids), broken up
- 80g cocoa powder, sifted
- 65g spelt flour (or plain if preferred)
- 1 teaspoon baking powder (remove if you want gooey brownies)
- 200g caster sugar
- 4 large eggs (room temperature)
- Preheat your oven to 170˚C fan, 180˚C.
- Line a square baking tin with baking paper - my wet and scrunched method is what I always do now.
- In a large heatproof bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Or in the microwave - three short bursts of 1 minute works well too in a microwave-friendly bowl.
- In a separate bowl, mix the cocoa powder, flour, baking powder and sugar, then add this to the chocolate.
- Stir together well.
- Beat the eggs one at a time and mix in until you have a silky-looking mix.
- Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. The brownies should be slightly springy on the outside but still gooey in the middle.
- Cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.