Brown Butter-Spelt Brownies
- 1/2 pound (2 sticks) unsalted butter, plus more for the baking dish
- 3 ounces dark chocolate, roughly chopped
- 1 1/2 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine sea salt
- 4 eggs
- 1 1/2 cup spelt flour
- 1 tablespoon all-purpose flour
Preheat the oven to 325F. Butter a 9x13-inch baking dish.
Heat butter in a medium saucepan over medium-high heat until butter begins to froth and turn golden, about 5 minutes.
When it browns and smells nutty, remove from the heat.
Add chocolate and sugar and stir until melted.
Add cocoa powder, vanilla and salt.
Add eggs 1 at a time, stirring well after each addition.
Add spelt flour, all-purpose flour and 2 tablespoons water and mix until fully combined.
Pour batter into the prepared pan and smooth the top.
Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging to it, 20 to 25 minutes.
Transfer the pan to a wire rack and let brownies cool completely. Cut into 24 rectangles.
Brownies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
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- 1/2 pound (2 sticks) unsalted butter, plus more for the baking dish
- 3 ounces dark chocolate, roughly chopped
- 1 1/2 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine sea salt
- 4 eggs
- 1 1/2 cup spelt flour
- 1 tablespoon all-purpose flour