Dark Chocolate Spelt Brownies Recipes

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DARK-CHOCOLATE SPELT BROWNIES

The brownies can be stored at room temperature for up to two days. Martha made this recipe on Martha Bakes episode 303.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 2h

Yield Makes 16

Number Of Ingredients 8



Dark-Chocolate Spelt Brownies image

Steps:

  • Preheat oven to 350 degrees. 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.

1 stick unsalted butter, cut into tablespoons, plus more for pan
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 1/4 cups)
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs, room temperature
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse salt
3/4 cup spelt flour

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