Small Batch Spelt Brownies
Chocolate-y indulgence in a loaf tin
So I don’t know about you, but it’s a little dangerous to have a massive tin of brownies baked in my little household of two. Especially considering we seem to be drifting in and out of lockdown on a regular basis. Like - that’s a lot of sugar. And I love brownies, but I don’t want to be eating them for a week straight. Eating too much of anything can ruin it. Like when I couldn’t eat smoked salmon for half a year because I ate it every day for a month. Don’t ask.
So, with this overconsumption in mind, it’s one reason why I’m sharing this recipe for these small batch brownies. Another reason? Eh, because they are honestly just class, and brownies are good any time of year, for any occasion or weekday. These have more of a fluffy, cakey texture, rather than the fudgy type most people are obsessed with. But there’s a richness to these brownies that makes them so unique, and I think the key ingredient to creating that gorgeous fluffy texture and rich taste is actually spelt flour.
My secret ingredient?
I’ve heard a lot about spelt flour in recent years, but to be honest, I never understood why and I also still don’t. I’m not exactly sure if spelt flour is better for you, or if it was just one of those trendy ingredients that took over the recipe world for a little while. I’ve tried this recipe with plain/all-purpose flour, but the resulting brownie wasn’t quite as fluffy as I’d liked. When I tried again with spelt flour, it was *perfect*. So I’ve been converted to the wonders of spelt and I don’t see myself going back to using plain flour any time soon.
Recipe / serves 6-8
Ingredients
55g good quality dark chocolate – about 60-70% is perfect
55g butter
1 tsp cocoa powder, sifted
50g dark brown sugar
50g castor sugar
1 egg, at room temperature
1/2 tsp vanilla extract
30g spelt flour
1/4 tsp salt
1/8 tsp instant coffee powder, optional
Method
Line a bread loaf tin with parchment paper, and preheat the oven to 180°C / 350°F.
Melt the chocolate, butter and cocoa powder over a bain-marie on low heat, and mix until combined. Remove from the heat and allow to cool before using.
In a separate bowl, whisk the egg, vanilla essence and sugars together. Once combined, pour in the chocolate mixture in incremements, whisking to combine each time it’s added.
Sift the flour, expresso powder and salt into the bowl of the wet ingredients, and gently mix together with a spoon or spatula until just combined.
Pour the brownie batter into the prepared loaf tin, and bake in the oven for 20-25 minutes, until a skewer comes out clean when pushed into the centre of the brownies. Remove from the oven.
Note: It’s always best to undercook your brownies rather than overcook! The brownies will continue to cook a little even after you remove them from the oven.
Leave the brownies in the tin for about 2 minutes, then remove from the tin, and allow to cool slightly before serving.
Notes
Substitutions
Dark brown sugar – light brown sugar can be used here, but the resulting brownies won’t have quite the same depth of flavour, and the crackle on top will be much lighter in colour. They’ll still taste great - just not the same!
Spelt flour – all purpose flour can be used instead, but the brownies will be a little more dense and fudgy, rather than cakey and fluffy.
Storage
These brownies will keep in an airtight container in a cool dark place for three days, or in the freezer for up to three months.