The spelt flour in these chocolate brownies provides a rich, nutty flavor.
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3/4 c.
organic spelt flour
1 1/2 tbsp.
organic Dutch process cocoa powder
1/4 tsp.
kosher salt
1/4 tsp.
baking soda
4 oz.
organic bittersweet chocolate
2 tsp.
canola oil
3/4 c.
organic evaporated cane juice crystals
1 tsp.
organic molasses
1 tbsp.
water
2 tsp.
vanilla
2
large organic free range egg whites
- Lightly grease an 8 x 8-inch square pan and line the bottom of the pan with a piece of greased parchment. Preheat the oven to 350 degrees F.
- Whisk together the flour, cocoa powder, salt, and baking soda. Over a double boiler, melt the chocolate together with the canola oil. Remove chocolate from heat and stir in the sugar mixture, water, and vanilla. Then add egg whites and stir to blend. Add the chocolate mixture to the dry ingredients and stir until combined well.
- Pour the ingredients into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the brownies cool completely. Store brownies in airtight container and wait until the following day to serve. (The spelt flour imparts a nutty taste, but it needs time to soften and fully absorb the moisture in the batter.)
Maura McEvoy
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