Best 3 Dark Chocolate Spelt Brownies Recipes
Indulge in the delectable symphony of flavors presented by these Dark Chocolate Spelt Brownies, a culinary masterpiece that artfully blends the rich decadence of dark chocolate with the wholesome goodness of spelt flour. Embark on a delightful journey as we unveil the secrets behind these exquisite brownies, exploring variations that cater to diverse dietary preferences and taste profiles. From the classic indulgence of traditional Dark Chocolate Spelt Brownies to the tantalizing twist of Salted Caramel Dark Chocolate Spelt Brownies, each recipe promises an extraordinary taste experience. Gluten-free enthusiasts will find solace in the symphony of flavors offered by the Gluten-Free Dark Chocolate Spelt Brownies, while vegans can rejoice in the guilt-free pleasure of Vegan Dark Chocolate Spelt Brownies. Prepare to be captivated by the symphony of flavors and textures that await you in these remarkable brownie creations.
Let's cook with our recipes!
DARK CHOCOLATE BROWNIES
Are you a dark chocolate person or a milk chocolate person? I have to say, I'm more in the light/milk chocolate camp myself.
Categories Valentine's Day dessert main dish
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)
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
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.
SPELT COCOA BROWNIES
Now that I get an allergic skin reaction from anything containing wheat, I've been working to convert my favorite recipes so I can enjoy treats with friends. Here is my modified version of an old Betty Crocker Cooky Book recipe that received high marks from others at a recent gathering. Note: Spelt is an ancient grain that may or may not be tolerated by others who have problems with wheat.
Provided by Maxs Grandma
Categories Bar Cookie
Time 45m
Yield 25 1½
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 8"x8"x2" pan -- I use the butter wrapper for this.
- Sift dry ingredients together and set aside.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla and beat at low speed until well blended.
- Add the dry ingredients and mix just until fully blended.
- Spread in pan.
- Bake about 30 minutes or until toothpick comes out clean.
- Cool in pan for about 15 minutes before cutting into 1½" squares.
Tips:
- Use high-quality dark chocolate. This will give your brownies a rich, chocolatey flavor. Aim for a dark chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can make your brownies tough and dense. Mix just until the ingredients are combined.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make your brownies dry and crumbly.
- Let the brownies cool completely before cutting them. This will help them to set and hold their shape.
- Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.
Conclusion:
These dark chocolate spelt brownies are the perfect treat for any chocolate lover. They're rich, fudgy, and have a slightly nutty flavor from the spelt flour. They're also gluten-free and refined sugar-free, so you can feel good about indulging in them. Whether you're serving them at a party or enjoying them as a special treat, these brownies are sure to be a hit.
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