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Brown Butter-Spelt Brownies

Makes 2 dozen brownies
Time 1 hr 5 min
Nutty spelt flour adds a fun spin to these decadent brownies. To streamline prep, the batter is made in a single saucepan. Browning the butter before stirring in the sugar and dark chocolate lends an additional layer of flavor that will have everyone reaching for seconds.
Special Diets:
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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