Chocolatey Spelt and Browned Butter Brownies

• portioner: 16 brownies

Ingredienser

½ cup unsalted butter, plus more for greasing the pan

1 ¼ cups chopped (½-inch pieces) dark chocolate

¾ cup granulated sugar

¾ cup packed brown sugar

3 large eggs, at room temperature

¼ cup unsweetened cocoa powder

1 tsp flaky salt, such as Maldon

1 tsp pure vanilla extract

¾ cup spelt flour

Vejledning

Preheat the oven to 350°F. Place the rack in the centre of the oven. Lightly butter an 8-inch square baking pan and line it with parchment paper, leaving an overhang on 2 facing sides. Butter the parchment paper as well.

Heat the butter in a medium saucepan over medium-high heat. The butter will froth and bubble and then turn golden. (It’s okay to give it a bit of a stir.) When it starts to brown and smell nutty, remove it from the heat and stir in the chocolate and both sugars until smooth. Using a wooden spoon, beat in the eggs one at a time, stirring well after each addition. The batter will be shiny. Stir in the cocoa powder, salt and vanilla. Mix in the spelt flour just until combined.

Pour the batter into the prepared pan and bake until a toothpick inserted in the centre comes out with just a few crumbs clinging to it, 25–30 minutes. Let the brownies cool completely in the pan on a wire rack. Lift them out of the pan using the parchment paper. Cut the brownies into 16 squares.

Store the brownies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Notater

Note: If you can’t find spelt flour, use ½ cup all-purpose flour and ¼ cup whole wheat flour.