Spelt Chocolate Brownies
200g of unsalted butter
170g of dark chocolate (at least 54 per cent coco solids) broken into small pieces
180g of caster sugar
50g of soft dark brown sugar
Three free range eggs
180g of spelt flour
A pinch of salt
15g of coco powder
Line a 30 x 18cm baking pan.
Turn the oven on to 180 degrees, preferably on a non-fan setting.
In a large pan, melt the butter slowly. Remove the pan from the heat and add the broken chocolate. Allow this to melt slowly, without stirring, until it looks almost entirely melted. Once melted, add the two sugars and stir to combine. Crack the three eggs into the mix and fork through. The mixture should thicken at this point. Next sift in the flour, salt and coco and fold in.
Pour this mix into the pan and place in the oven for 25 minutes. The brownie should be glossy and slightly risen when cooked.
