Whole Grain Treats: Dark Chocolate Spelt BrowniesKelsey Banfield
Brownies are one of my top (maybe even my absolute top) favorite desserts of all time. What’s not to love about a warm, soft bar of chocolate that has the texture of cake but flavor of a candy bar? I’ve experimented with baking brownies many different ways. Sometimes I add chocolate chips or mint, and other times I bake them with some walnuts for an extra nutty crunch. I also like to try different flours. Incorporating whole grains into sweet treats is always a good idea, I think, so long as the essence of the treat isn’t lost. For example, once I tried my favorite brownie recipe with whole wheat flour, and they were so dry and tasteless I threw out the whole pan. That recipe still needs lots of tweaking before it’s published.
Last month I spotted this really great recipe in Martha Stewart Living and decided to try and see if I could indeed make delicious brownies with spelt. I am not familiar with baking with spelt so I was excited to give it a shot. After all, anything to make my beloved brownies a touch healthier for me and my family! Luckily, the good people at Martha Stewart Living did not disappoint. These brownies are moist and delicious just like my favorite classic version. They also have a rich chocolate taste and fudgy texture. In short, we loved them! These healthier whole grain treats would be ideal for your family and friends and even packed up for lunch. Grab your pan and bake some up today!
Dark Chocolate Spelt Brownies
adapted from Martha Stewart Living
8 tablespoons (1 stick), unsalted butter
6 ounces bittersweet chocolate, finely chopped
3/4 cup sugar
3/4 cup light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 teaspoon kosher salt
3/4 cup spelt flour
1. Preheat the oven to 350 degrees F. Spray an 8×8 glass baking dish with cooking spray and set aside.
2. Melt the butter in the microwave in a large glass bowl. Whisk in the sugars, followed by the eggs and extract until well combined. Then, whisk in the cocoa powder, salt, and flour until just combined.
3. Pour the batter into the prepared pan and bake for 30 to 33 minutes, or until a cake tester inserted into the center comes out clean. Allow the brownies to cool completely before cutting and serving in small squares.