Dark Chocolate Spelt Brownies

Martha Stewart - 2013

Dark Chocolate Spelt Brownies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    stick unsalted Butter, cut into tablespoons, plus more for pan

  • 6

    oz. bittersweet chocolate, preferably 70% cocoa, chopped (about 1.25 cups)

  • ¾

    Cup granulated Sugar

  • ¾

    Cup packed light brown Sugar

  • 3

    large Eggs, room temperature

  • ¼

    Cup unsweetened Cocoa powder

  • ½

    tsp coarse Salt

  • ¾

    Spelt flour


Preheat oven to 350` Lightly brush an 8 inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment. Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined. Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.


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