Spelt Cocoa Brownies Food

DARK-CHOCOLATE SPELT BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
• Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
• Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

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.

BEST COCOA BROWNIES

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
• Spray the pan and lining with cooking spray.
• Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.
• Stir occasionally until the butter is melted and the mixture is smooth, though it will appear somewhat gritty.
• Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not at all hot.
• Stir in the vanilla with a wooden spoon.
• Add the eggs one at a time, stirring well after each one.
• When the batter looks thick, shiny, and well-blended, add the flour and stir until all the streaks of flour disappear, then beat vigorously for 40 more strokes with the wooden spoon or a rubber spatula.
• Stir in the nuts, if using. Spread evenly in the prepared pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25 minutes.
• Let cool completely on a wire rack.
• Set the pan in the freezer for 10 minutes (it will make for clean cutting of the brownies).
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
• Cut into 16 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.

JULENE'S SPELT COOKIES

Steps:

• Place an oven rack in the lowest position in the oven and place a second rack in an upper position. Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth. Mix flour, baking soda, and salt together in a separate bowl. Stir flour mixture into brown sugar mixture until combined. Fold in chocolate chips and pecans. Spoon small amounts of dough onto a baking sheet.
• Bake in the preheated oven on the lower shelf for 5 minutes. Transfer baking sheet to upper shelf; bake until edges are lightly browned, about 5 more minutes.