Fudgy Spelt Brownies
These Fudgy Spelt Brownies are rich, chewy, and loaded with chocolate flavor. Made with freshly milled spelt flour, they bake up with soft centers, chewy edges, and all the fudgy texture you’d expect from a classic brownie.
Are you looking for more Freshly Milled Flour Recipes? Try our Banana Cake, Chocolate chip cookies, or Einkorn Granola Bars.
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If you’re new to baking with spelt flour, brownies are a great place to start. The chocolate is still the star, while the spelt adds a subtle depth of flavor without making the brownies taste heavy. You can’t taste anything but the chocolate in these brownies!
The batter comes together in just a few minutes with simple pantry ingredients and bakes in one 8×8-inch pan, making it perfect for weeknight desserts, potlucks, or whenever a chocolate craving hits.
Why Bake Brownies with Freshly Milled Spelt Flour?
Spelt is one of my favorite grains for desserts because it has a mild, slightly nutty flavor that pairs well with chocolate. Unlike some whole grain flours, freshly milled spelt keeps these brownies tender instead of dense.
If you’ve been hesitant to bake desserts with freshly milled flour, this recipe is an easy one to try!
If you’re just getting started with freshly milled flour, my guide to the best wheat berries for freshly milled flour can help you choose the right grain for breads, cookies, cakes, brownies, and more.
What You’ll Love About These Fudgy Spelt Brownies
What Is Spelt Flour?
Spelt is an ancient grain with a mild, slightly nutty flavor. When it’s freshly milled, it makes baked goods that are soft and tender while adding the flavor of whole grain flour. We absolutely adore spelt flour for pizza dough!
If you’ve only used spelt in bread, brownies are a great place to try it. The chocolate is still the star, but the spelt gives the brownies a little extra depth of flavor.
Recipe Ingredients:
You’ll need the following ingredients to make homemade brownies:
- Freshly milled spelt flour
- Unsweetened cocoa powder
- Salt
- Baking powder
- Butter
- Granulated sugar
- Eggs
- Vanilla extract
- Chocolate chips
Ingredient Notes:
- Spelt: Freshly milled spelt flour has a softer texture than hard wheat, making it a great choice for brownies, cookies, muffins, and quick breads.
- Cocoa: Unsweetened cocoa powder provides the rich chocolate flavor, while the chocolate chips melt into the brownies as they bake.
- Butter: Butter helps create a fudgy texture, so I don’t recommend replacing it with oil.
How to Make Fudgy Spelt Brownies
Step 1. Preheat the oven to 350 degrees and grease an 8×8-inch baking pan.
Step 2. In a large bowl, whisk together the spelt flour, cocoa powder, salt, and baking powder.
Step 3. In another bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.
Step 4. Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. Fold in the chocolate chips.
Step 5. Spread the batter evenly into the prepared pan.
Step 6. Bake for 25 to 28 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 7. Let the brownies cool completely before cutting into squares.
My Best Tip:
After testing this recipe, I found it’s easy to overbake them by just a couple of minutes. Watch the center instead of the clock. As soon as the middle is set and a toothpick has a few moist crumbs, take them out. They’ll finish setting as they cool and stay soft for days.
*Note: I normally cut these into 12 big brownie pieces, but for some reason when I photographed this recipe, I but the slices all wonky, LOL! So let’s pretend it’s 12 nice pretty slices instead.
Storage and Reheating:
Storage: Store leftover brownies in an airtight container , or Ziploc bag at room temperature for up to 4 days or refrigerate for up to 1 week. Bring refrigerated brownies to room temperature before serving for the best texture.
Reheating: For a warm, gooey brownie, microwave an individual brownie for 10 to 15 seconds. If reheating several brownies, place them in a 300°F oven for 5 to 8 minutes, just until warmed through. Avoid overheating, as brownies can dry out quickly.
Freezing: Let the brownies cool completely, then wrap individual squares in plastic wrap or place them in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months.
Thaw the brownies overnight in the refrigerator or at room temperature for about 1 hour before serving.
Additions and Substitutions:
ADDITIONS:
Chocolate Chips: Use dark chocolate, milk chocolate, white chocolate, or a combination of your favorites.
Nuts: Stir in chopped walnuts or pecans for added crunch.
Espresso Powder: Add 1 teaspoon of espresso powder to enhance the chocolate flavor without making the brownies taste like coffee.
Sea Salt: Sprinkle flaky sea salt over the warm brownies for a sweet and salty finish.
SUBSTITUTIONS:
Spelt Flour: Store-bought spelt flour can be used if you don’t have freshly milled spelt flour. Also soft white wheat would work great too!
Butter: Salted butter works too. Simply reduce or omit the added salt if desired.
Chocolate Chips: If you don’t have chocolate chips, chopped chocolate bars work just as well and melt great throughout the brownies.
FAQs about this Whole Wheat Brownie Recipe
Can I use store-bought spelt flour?
Yes! Store-bought spelt flour works well in this recipe. Freshly milled spelt flour gives the brownies the best flavor and texture, but either one will produce delicious results.
Can I use all-purpose flour instead?
Yes. Substitute the spelt flour with an equal amount of all-purpose flour. The brownies will still be fudgy, but they’ll lose the mild, nutty flavor that spelt adds.
How do I know when the brownies are done?
The edges should be set while the center still looks slightly soft. A toothpick inserted near the center should come out with a few moist crumbs. They will continue to set as they cool.
Why are my brownies dry?
Overbaking is the most common cause of dry brownies. Check them at the 25-minute mark and remove them from the oven as soon as the center is set.
Can I double this recipe?
Yes! Double the ingredients and bake the brownies in a 9×13-inch baking pan. You may need to add a few extra minutes to the baking time.
What can I serve with these Homemade Brownies
Serve spelt brownies warm or at room temperature with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a cold glass of milk for the perfect dessert!
Fudgy Spelt Brownies
Equipment
- 1 8×8 baking pan
Ingredients
- 1 1/2 cups freshly milled spelt flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 cup butter melted
- 1 1/2 cups granulated white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease an 8×8 inch baking pan.
- Whisk flour, cocoa powder, salt, and baking powder together in a large bowl.1 1/2 cups freshly milled spelt flour,3/4 cup unsweetened cocoa powder,1/2 teaspoon salt,3/4 teaspoon baking powder.
- Whisk butter, sugar, eggs, and vanilla together in a separate bowl until smooth.3/4 cup butter,1 1/2 cups granulated white sugar,3 eggs,1 1/2 teaspoons vanilla extract.
- Pour wet ingredients into dry and stir until just combined. Fold in chocolate chips.1 1/4 cups chocolate chips
- Pour batter into prepared pan and spread evenly.
- Bake 25 to 28 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely before cutting. Store in an airtight container at room temperature up to 4 days.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.