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Friday Food: Dark Chocolate Spelt Brownie

My Guilty Pleasure this year is the digital edition of Living (Martha Stewart) I am not a fan of Martha per se, but I do love the twiddly bits of craft and baking, the fussiness of detail and the theme-iness of it all. When I spotted spelt flour in the deli at the corner the stars aligned, and so I baked dark chocolate spelt brownies.

Spelt is an ancient grain related to wheat. It is not gluten free, but has a low GI. It is a strong flour and can be used to make bread. It was used from the Bronze Age until Medieval times. It has become popular of late (ie trendy) and I read it is good for flatbreads, so I may make Jamie's pizza pie dough. The spelt flour from the Callington Mill is organic and is not always available. It costs about $10 a kilo. Spelt absorbs more liquid than ordinary wheat flour, but I didn't find the mixture too dry.


I made half the recipe and used my new tin, which was a gift from Linda in Michigan. She bought it at a jumble/garage sale affair. I love it!!! It is extra special and was made in Wisconsin.

I used spelt flour and Dutch cocoa. I had to use choc bits as I can't for the life of me remember where I hid the dark chocolate so The Labradors wouldn't find it if they broke through the baby gate into the kitchen- which they did last week. This is a one bowl brownie, so not much washing up either.

Dark Chocolate Spelt Brownies    makes 16 pieces

  • 125g unsalted butter, cut into large pieces
  • 170g 70% dark chocolate, chopped
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1/4 cup Dutch cocoa powder
  • 1/2 tspn salt
  • 3/4 cup spelt flour

Preheat oven to 180*C or 350*F

Bring a saucepan half filled with water to the boil and then turn down to a simmer. Put the butter and chocolate into a heat-proof bowl and place over the simmering water. Allow to almost melt, stirring, and then remove from the heat and stir till smooth. Add the sugars and mix well.

Melt then sugar

Whisk in the eggs one at a time.

Add eggs

Add the cocoa powder, salt and then then fold in the spelt flour.

Cocoa salt flour

Grease and then line a 20cm/ 8 inch square tin. (I used my little bar tin for half the recipe, it is 7 x 3 inches) Spoon the mixture in.

Tin and baking

Bake for about 35 minutes, mine took a few minutes more. "Living" says it is baked when a toothpick inserted in the centre comes out with moist crumbs.


Cool in the tin on a rack and cut into squares. It looks very moist and smells delicious, but I shall have to wait till MrsDrWho eats some and gives me her verdict.

  Spelt brownie


Catherine Roberts

oh its looks interesting flour!!


That looks divine!!!!


Those brownies look so yummy. I had spelt bread before and it's nice with a nutty flavor but I prefer sour dough.


Wow, that is expensive flour! The resulting brownies look delicious though, I really applaud how you make all these yummy chocolate things and don't ever taste them. I am shocking, whenever I bake I ALWAYS eat some of the raw mixture even though it is filled with raw egg and possible immunosuppressed listeria risk.


I do love a brownie, and the spelt flour sounds like an interesting inclusion.


oh wow! delish!!


Be sure to tell us how she liked the brownies! It looks like they need a big cold glass of milk to go with all the chocolatey-ness.


Yummo, now I'm craving brownies!

Love the cake tin ... I've been getting into vintage kitchenware lately, and really love the old aluminium and glass stuff.


Oh yum! And again, I a, jealous of your corner store/deli!


Wow - that looks terrific! What a good idea to get the digital edition of MS - we used to be able to get the paper version here but sadly no one sells it any more.

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