Moist Spelt Chocolate Brownies Recipe – Easy, Rich & Fudgy!
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.
Moist Spelt Chocolate Brownies Recipe – Easy, Rich & Fudgy! These delicious brownies are made from scratch using spelt flour and real dark chocolate. They're moist, rich, and perfect for dessert—serve warm with raspberries and ice cream, or enjoy them on their own.
If you're new to baking with spelt flour, this is the perfect beginner-friendly recipe! Spelt is a nutritious, fibre-rich alternative to wheat flour, with a light texture ideal for cakes, cookies, and brownies. It's also a great source of protein, magnesium, iron, and B vitamins, especially niacin.
My Sue Maree P recipe comes together quickly, with only 25 minutes of baking time. A healthier twist on a classic brownie—easy to make, hard to resist!
Ingredients
- 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)
Method
- 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.