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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.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Dark-Chocolate Spelt Brownies

Photography: Jonathan Lovekin


  • 1 stick unsalted butter, cut into tablespoons, plus more for pan
  • 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 1/4 cups)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup spelt flour


  1. 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.

  2. 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.

  3. 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.

Reviews (2)

  • Erika H 31 Mar, 2014

    So great. Kids loved them and I love eating anything that is yummy, yet not white flour. Entire pan gone in 2 hours. I'm hoping doubling the recipe in a 9x13 or larger pan works?

  • Arthur in the Garden- 26 Jan, 2014

    Amazing twist!

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