Spelt Brownies Recipe

Spelt Brownies Recipe

Spelt Brownies Recipe

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

2 eggs

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)


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