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Preheat the oven to 325°F. 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.