dark spelt brownies

You know you’re feeling better when you start thinking beyond food as medicine, food as fuel and vitamins, and you start craving dark chocolate brownies. And when you eat a good third of the slab in the first sitting. Sinfully rich fudgy brownies are very good convalescent food I have discovered, whether warm out of the oven or, surprisingly, fridge-cold and chewy-hard.

But hey, you can be in the peak of health and enjoy these too. So please do!
 

 

Dark spelt brownies

Adapted from a Martha Stewart recipe. Melt and mix and you’re done — what could be easier?

• Preheat your oven to 180 and prep a 20 cm brownie tin.

• In a large bowl set over a saucepan of simmering water, melt 110 gms butter with 170 gms 70% cooking chocolate (I used Lindt brand). It will look like a black dream, but resist the temptation to toss aside the recipe and simply eat this…

• Stir in ¾ cup white sugar plus ¾ cup dark brown sugar and once well combined, remove the bowl from the heat.

• Stir in a scant ½ tspn salt, ¼ cup cocoa powder (Martha advises unsweetened; I used Cadbury’s Bourneville brand which was labelled ‘Dutch process’).

• Fold thru 3 large rich eggs and then ¾ cup wholemeal spelt flour (I have to say, with all the deep chocolaty-ness going on, you can’t really tell it’s wholemeal or spelt. But it was a lovely fine flour and I look forward to baking with it again).

• Finally if you wish, fold thru ½ cup walnut pieces.

• Pour batter into the tin, making sure there’s enough left in the bowl and on the spoon for the cook to enjoy. Then bake for 35–45 minutes or until cooked: the sides pull away and the top gets that lovely crinkly top, but a skewer comes out with a few moist crumbs. Cool in tin for a few minutes before lifting onto wire rack. Enjoy!  

Have another fudgy pic!