Original recipe from my mom’s (who’s now 80! at the time of this post) calls to melt chocolate and shortening but…
3T cocoa + 1 T oil = 1 square of melted chocolate (use the good cocoa – cocoa camino – full flavour – Loblaws and maybe Zehrs or well.ca)
And grapeseed oil works well in place of shortening, the neutral flavour of orphee’s is amazing.
Spelt Brownies Recipe
6 Tbsp cocoa camino cocoa powder + 2Tbsp oil (I use grapeseed oil)
½ cup grapeseed oil
1 cup sugar
3/4c light spelt flour (OR ½ cup coconut flour + ¼ cup gluten free flour)
½ tsp baking powder
½ tsp salt
1 Tbsp vanilla
½ tbsp real unspiced rum (or 1 tsp clubhouse rum from grocery store)
Preheat oven – 350°F
Combine cocoa and oil, stir till well mixed. Add sugar, stir til well blended, add eggs, and stir till well blended.
In a separate bowl mix flour, baking powder and salt, add to chocolate mixture, stir until *just* mixed over-stirring will make it gluey.
Then add vanilla and rum, stir until just mixed.
Pour into 8×8 pan, and cook 30min – when pick inserted comes out clean
Cool on wire rack
When cool, dust with icing sugar through a sieve
– or – use nutella as icing if you or any one else is not allergic
Can double recipe for higher brownies in the 8×8 pan –which is what I did around Christmas time… or if using a larger pan, and are going to use it as a base to stack icecream on top
If you put it in a springform pan (cheesecake pan, let it cool then slightly soften some ice cream, put it on top spread it around then re-freeze, you can make your own icecream cake and save the $50 bucks from the store)