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Dark-Chocolate Spelt Brownies

Recipe photo courtesy of Jonathan Lovekin

The brownies can be stored at room temperature for up to two days. Martha made this recipe on Martha Bakes episode 303.

Source: Martha Stewart Living, January/February 2014
Total Time Prep Yield



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How would you rate this recipe?
  • MS112758803
    29 NOV, 2018
    I make this recipe all the time, sometimes substituting whole wheat flour for the spelt flour. It's a HUGE hit every time with family and co-workers. Highly recommend.
  • inspiredblogsfo
    25 OCT, 2016
    This was my first ever homemade brownie. I'm so happy that I took the time to create such a delicious dessert! I actually just bought a brownie mix the day before, but I knew I had to finally learn how to make a FROM scratch brownie. My boyfriend didn't believe I made it on my own! I asked his mother to help me stir the chocolate to eat it to melt (and we both got burned a couple of times) but other than that, I'm more than pleased with the results.
  • dobba2
    2 NOV, 2015
    I made the double batch and these are so Delicious! My husband said they were the best brownies I have ever made.. Highly recommend this recipe.
  • cookieboo
    13 APR, 2015
    hands down one of the best brownie recipes. I made it exactly as written. I was afraid I overcooked them because the edges were really brown and they smelled burnt but they were amazing .I'm wondering if spelt flour browns more easily then wheat flour. I let them sit in the pan overnight and cut them the next day as I heard brownies are best cooled overnight. i also used a portion to make brownie pops. I will make these again and again.
  • echosfer
    25 FEB, 2015
    is 350 degrees Fahrenheit or Celsius??
  • faithina
    21 FEB, 2015
    My favorite brownie recipe, hands down. The texture is perfect. I am a recipe snob, admittedly, and I tend to pick on most recipes and am impressed by far too few. This one is absolutely perfect in every way.
  • ecl2014
    19 JAN, 2015
    We saw this on Martha Bakes and made it twice. First time we melted the chocolate and butter in the microwave, but we preferred our second attempt with the double boiler method. The batter blended better. We also used 60 percent cacao chocolate. So ours was sweeter and less nutty. Last tip if you let the parchment over-hang the pan (as recommended) be sure to secure it with binder clips as Martha did on TV or make it long enough not to flop over and accidentally cover the pan while baking.
  • 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?
  • MS11465911
    26 JAN, 2014
    Amazing twist!

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