Dark Chocolate Spelt Brownies Food

DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
• Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
• In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
• In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
• Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

LOW SUGAR DARK CHOCOLATE SPELT BROWNIES

Steps:

• 125g flour 40g cocoa powder 60g walnuts, roughly chopped 2 large eggs 1 very ripe banana 160g greek yoghurt 120g groundnut oil 130ml milk (You can use soya, oat, goat, almond etc) 100g 70% cocoa dark chocolate 200g dates, pitted and roughly chopped Pre heat the oven to gas mark 4, 350ºF, 177ºC, 157ºC. For more info about oven temperatures, read my free guide, here. Grease a square 9″ baking tin, or you can use two standard loaf tins. Sift the flour and cocoa powder into a mixing bowl, then add the chopped walnuts. Melt the chocolate. You can do this by microwaving it in a plastic bowl, short bursts at a time, or in a 'bain marie', which is a glass bowl placed over a saucepan of boiling water - the water should not touch the bottom of the bowl. In a separate bowl, whisk the eggs until they're a bit 'frothy'. Add the banana and continue whisking until it's mixed in with the egg. Add the yoghurt and whisk a bit more, add the oil and milk, whisking still, then finally pour in the melted chocolate, still whisking. Add the liquids to the flour bowl and mix it through well, before stirring in the chopped dates. Pour the mixture into your cake tin and bake for 30 minutes, or until a skewer comes out clean when inserted into the brownie. Remove from the oven and leave for 10 minutes before turning out onto a wire rack to cool.

DARK CHOCOLATE PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
• Pour batter into the center of the prepared pan; spread out evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.

DARK CHOCOLATE BUTTERSCOTCH BROWNIES

Steps:

• In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly. In a large bowl, combine sugar and chocolate mixture. Stir in egg whites and vanilla. Gradually add flour to chocolate mixture. Stir in chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , For glaze, in a microwave, melt chips and butter; stir until smooth. Immediately spread over brownies. Cool before cutting.

SPELT COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease 8"x8"x2" pan -- I use the butter wrapper for this.
• Sift dry ingredients together and set aside.
• Cream butter and sugar until fluffy.
• Add eggs and vanilla and beat at low speed until well blended.
• Add the dry ingredients and mix just until fully blended.
• Spread in pan.
• Bake about 30 minutes or until toothpick comes out clean.
• Cool in pan for about 15 minutes before cutting into 1½" squares.

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.