Dark-Chocolate Spelt Brownies

176 Ratings
  • 5 39
  • 4 65
  • 3 44
  • 2 22
  • 1 6

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

Martha Stewart Living, January/February 2014

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
2 hrs
Yield:
Makes 16
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (9)

176 Ratings
  • 5 39
  • 4 65
  • 3 44
  • 2 22
  • 1 6
Martha Stewart Member
11/29/2018
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.
Martha Stewart Member
10/25/2016
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.
Martha Stewart Member
11/02/2015
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.
Advertisement
Martha Stewart Member
04/13/2015
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.
Martha Stewart Member
02/25/2015
is 350 degrees Fahrenheit or Celsius??
Martha Stewart Member
02/21/2015
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.
Advertisement
Martha Stewart Member
01/19/2015
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.
Martha Stewart Member
03/31/2014
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?
Martha Stewart Member
01/26/2014
Amazing twist!
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 06/28/2022