Published: · Modified: by Amy Sandidge · This post may contain affiliate links · 4 Comments
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Are you looking for a brownie recipe that is made with whole-grain flour? Let me just tell you, this Spelt Brownies Recipe- Fudgy is just what you are looking for. The nutty flavor and added texture from the whole-grain flour make these brownies even better than the original recipe.
What Makes These Brownies So Good?
These brownies are everything a good brownie should be. They are rich, fudgy, and irresistible! I mean, just look at those photos. The perfect crinkly tops, and fudgy centers.
My brownies are made with spelt flour. If you have not tried spelt flour before, you need to. It is an amazing ancient grain that is making a comeback in a big way!
While these are amazing to enjoy the day or a few days after baking, you can also freeze these and enjoy them up to a month later!
Ingredients
- Eggs- make sure these are at room temperature.
- Brown and granulated sugar- a combination of both is the perfect combo.
- Vanilla
- Spelt Flour- you can buy the spelt flour, or if you have a grain mill, Nutrimill is my favorite, you can buy your grains from Azure Standard. They have great prices and I have always had really good luck with their grains.
- Salt
- Cocoa Powder- Hershey's special dark is my favorite.
- Chocolate Bar- I really like Ghiradelli Bittersweet chocolate bar.
- Butter- What good brownie recipe is made without it?
- Milk
- Walnuts- these are optional, but make a great brownie.
How To Make
Start by beating your eggs. I recommend using a stand or hand mixer for these as they need to be beaten on high for at least 3 minutes. They will change color and become lighter and fluffier.
Add in the sugar and vanilla and beat again. Melt together your butter and chocolate then pour them into the egg mixture. Mix to combine.
Next, add in the flour and salt and mix to combine again. Last in is the walnuts. Add them in and mix. Pour into your prepared pan and bake. Check the noted section for details you don't want to miss.
What is Spelt?
It is a member of the wheat family but has several distinct and unique properties. Also, it is the same genus, different species as wheat. It dates back to 2500 BC, when I say ancient, I mean it.
It is a popular grain and for good reason. It also happens to be one of my personal favorites, and I have used A LOT of different grains.
I also created a recipe for Spelt Chocolate Chip Cookies that is to die for! Or how about spelt pie dough, I really love this one. Maybe you like Challah? I have a spelt recipe for challah as well. Another favorite of mine is these Spelt Flour Pancakes.
Notes
- You must start with room-temperature eggs. I don't believe it is necessary for every baking recipe, but it is for this one. You will not be able to get them to beat as they should if the proteins are cold.
- On another note, make sure you beat them the full 3 minutes. You want the air incorporated into the eggs. They will become lighter and frothy and start to gain in volume.
- I really like the combination of brown and granulated sugar. It produces the best results.
- You can use chocolate chips, chunks, or the bar as I did for the chocolate. I have tried all of them and loved the results from all of them. I prefer dark chocolate though, it gives the brownies a richer flavor.
- Metal pans will produce the best-baked results. They are much preferred in my kitchen to glass baking dishes.
- For ease in removing the brownies, I always like to line the pan with parchment paper. Then you just lift them out for cooling and slicing.
- This will hold well at room temperature for up to 3 days. Or if you like, you can freeze them and they hold well for up to a month! Just make sure and cool them well. Slice them, and store them in airtight containers or ziplock bags.
- The last tip, if you are not using freshly ground wheat flour, make sure you use the spoon method for measuring. Store-bought flour will be compacted, so make sure you stir the flour a bit, then use a spoon to add it to your measuring cup, scrape with a knife to level.
Why are my brownies dry?
They are overbaked. You might be tempted to blame this on the wheat flour, but trust me, it is your baking time
Spelt Brownie Recipe
Amy Sandidge
Are you looking for a brownie recipe that uses whole grain flour? I really think you need to give these spelt brownies a try. They are fudgy, chocolatey, and so delicious!
4.57 from 16 votes
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Prep Time 10 minutes mins
Cook Time 47 minutes mins
Total Time 57 minutes mins
Course Dessert
Cuisine American
Servings 16
Equipment
hand mixer or whisk
9x9 baking pan I prefer metal
Ingredients
- 4 eggs, room temperature
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 teaspoons vanilla
- 1 ¼ cup spelt flour Make sure to measure with the spoon method if it isn't freshly ground flour. Store-bought flour is generally compacted, and you will need to loosen it a bit.
- ½ teaspoon salt
- ½ cup cocoa powder
- ½ cup chopped dark chocolate I used Ghiradelli bittersweet baking bar, but you can use any dark chocolate you like.
- 6 tablespoons butter
- 2 tablespoons milk
- 1- 1 ½ cups chopped walnuts
Instructions
Preheat the oven to 325 degrees. Line your 9x9 pan with parchment paper or spray with a pan release. Set the pan aside. Combine your flour, salt, and cocoa powder in a small bowl and mix well.
Add your eggs to a medium-sized. Blend on high speed for about 3 minutes. Scoop both of the sugars, milk, and the vanilla and mix another 30 seconds.
Add your butter and chocolate chunks to a microwaveable bowl. Microwave for 30-45 seconds. Mix it is well after it is done, then pour it into the egg mixture. Mix on medium speed to combine.
Then add in the flour mixture and again, only mix to combine. Add in the walnuts last. I like to mix these in with a rubber spatula. Pour the batter into your prepared pan and move to the oven.
One of the keys to successful whole-grain baking is to make sure you DO NOT OVERBAKE. The perfect time in my oven was 47 minutes. I would count on between 45-52 minutes in any oven.
You will want these brownies to be underbaked just slightly when removing them from the oven. The carry-over cooking will finish off the baking process.
Let them cool for about 5 minutes in the pan, then gently lift the parchment paper to remove. Move them to a cooling rack. From here you can either eat them hot, which is awesome. Or you can let them cool before eating them. I promise you cannot go wrong no matter how you decide to eat them!
Video
Notes
- It is really important you start with room temperature eggs. I don't believe it is necessary for every baking recipe, but it is for this one. You will not be able to get them to beat as they should if the proteins are cold.
- On another note, make sure you beat them the full 3 minutes. You want the air incorporated into the eggs. They will become lighter and frothy and start to gain in volume.
- I really like the combination of brown and granulated sugar. It produces the best results.
- You can use chocolate chips, chunks, or the bar as I did for the chocolate. I have tried all of them and loved results from all of them. I really prefer dark chocolate though, it gives the brownies a richer flavor.
- Metal pans will produce the best-baked results. They are much preferred in my kitchen to glass baking dishes.
- For ease in removing the brownies, I always like to line the pan with parchment paper. Then you just lift them out for cooling and slicing.
- This will hold well at room temperature for up to 3 days. Or if you like, you can freeze them and they hold well for up to a month! Just make sure and cool them well. Slice them, and store them in airtight containers or ziplock bags.
- The last tip, if you are not using freshly ground wheat flour, make sure you use the spoon method for measuring. Store-bought flour will be compacted, so make sure you stir the flour a bit, then use a spoon to add it to your measuring cup, scrape with a knife to level.
Keyword brownies, dark chocolate, spelt, spelt flour, walnuts, Whole grain
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Melanie Rae says
Hi! I was really excited about this recipe and carefully read/followed the instructions (and watched your video) but the 45-47 min cook time seemed like a long time so I pulled it at 40 min and the inside temp was 210 (and it should be 180-190 for moist brownies). It is extremely overcooked and dry. Not sure what happened! Super bummed because it looked delicious in your video! I am considering trying to salvage it by making a chocolate bread pudding with it as I can't think of any other way to use dry/overcooked brownies.Reply
Amy Sandidge says
Melanie! I am so sorry about that. I have not had that issue and pulling it at 45 minutes is almost always golden for me. There very well could be variations in our oven temperatures too. You baked at 325 degrees?. I am sure you did, you sound like you were meticulous in going through the directions. I am just checking, because another woman with the same issue messaged me. We finally found out she had accidentally had her oven at 350 degrees.
Reply
S.K. says
I would love to make this recipe, but I only have an 8x8 pan and not 9x9. Do you have any suggestions on how to alter the recipe or baking time/temperature?
Reply
Amy Sandidge says
Hi! The only adjustment I would make would be the time. You can reduce it by 3-5 minutes. Happy baking!
Reply
