Spelt Cocoa Brownies Recipe

Indulge in these decadent Spelt Cocoa Brownies, a delicious and allergy-friendly twist on a classic! Perfect for wheat-sensitive individuals and anyone who craves rich, fudgy brownies. This recipe uses ancient spelt flour, offering a slightly nutty flavor and a satisfying texture. Impress your friends and family with these crowd-pleasing brownies – guaranteed to be a hit at your next gathering! (Note: Spelt is an ancient grain and may not be tolerated by all individuals with wheat allergies.)

Prep Time 15 mins

Cook Time 45 mins

Calories 84 kcal

Protein 1g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Spelt Cocoa Brownies

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
Vanilla
1 cup spelt flour
Rice Flour
Cocoa
1 teaspoon baking powder
1/4 teaspoon salt

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How to Make Spelt Cocoa Brownies

Preheat oven to 350°F (175°C). Grease and flour (with spelt flour) an 8x8 inch baking pan.
In a large bowl, melt the butter and unsweetened chocolate together. Stir until smooth.
Add the sugar and eggs; beat until well combined.
In a separate bowl, whisk together the spelt flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the vanilla extract and chocolate chips.
Pour batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the brownies cool completely in the pan before cutting and serving.