Indulge in the wholesome goodness of spelt flour combined with rich dark chocolate and bursts of tart raspberries. These spelt brownies are a delightful treat for any occasion, offering a healthier twist on a classic favorite. Photography and styling by Sanda Vuckovic.
Ingredients: 200g dark chocolate. 150g spelt flour. 200g coconut sugar. 150g unsalted butter. 3 eggs. 1 tsp vanilla extract. 100g fresh raspberries.
Instructions: Preheat oven to 180C 350F. Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. In a separate bowl, whisk together the eggs, coconut sugar, and vanilla extract until well combined. Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously. Sift in the spelt flour and gently fold until just combined. Gently fold in the fresh raspberries. Pour the batter into a lined baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice into squares and serve.
Prep Time: 15 minutes
Cook Time: 25 minutes
The Culinary Workshop