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Spelt brownies recipe- fudgy on parchment paper with spelt in the side.
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4.67 from 12 votes

Spelt Brownie Recipe

Are you looking for a healhier brownie recipe? I really think you need to give these spelt brownies a try. They are fudgy, chocolatey, and so delicious!
Prep Time10 minutes
Cook Time47 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Keyword: brownies, dark chocolate, spelt, spelt flour, walnuts, Whole grain
Servings: 16
Author: Amy Sandidge


  • hand mixer or whisk
  • 9x9 baking pan I prefer metal


  • 4 eggs, room temperature
  • 1 cup brown sugar
  • cup granulated sugar
  • 2 teaspoons vanilla
  • 1 ¼ cup spelt flour Make sure to measure with the spoon method if it isn't freshly ground flour. Store-bought flour is generally compacted, and you will need to loosen it a bit.
  • ½ teaspoon salt
  • ½ cup cocoa powder
  • ½ cup chopped dark chocolate I used Ghiradelli bittersweet baking bar, but you can use any dark chocolate you like.
  • 6 tablespoons butter
  • 2 tablespoons milk
  • 1- 1 ½ cups chopped walnuts


  • Preheat the oven to 325 degrees. Line your 9x9 pan with parchment paper or spray with a pan release. Set the pan aside. Combine your flour, salt, and cocoa powder in a small bowl and mix well.
  • Add your eggs to a medium-sized. Blend on high speed for about 3 minutes. Scoop both of the sugars, milk, and the vanilla and mix another 30 seconds.
  • Add your butter and chocolate chunks to a microwaveable bowl. Microwave for 30-45 seconds. Mix it is well after it is done, then pour it into the egg mixture. Mix on medium speed to combine.
  • Then add in the flour mixture and again, only mix to combine. Add in the walnuts last. I like to mix these in with a rubber spatula. Pour the batter into your prepared pan and move to the oven.
  • One of the keys to successful whole-grain baking is to make sure you DO NOT OVERBAKE. The perfect time in my oven was 47 minutes. I would count on between 45-52 minutes in any oven.
  • You will want these brownies to be underbaked just slightly when removing them from the oven. The carry-over cooking will finish off the baking process.
  • Let them cool for about 5 minutes in the pan, then gently lift the parchment paper to remove. Move them to a cooling rack. From here you can either eat them hot, which is awesome. Or you can let them cool before eating them. I promise you cannot go wrong no matter how you decide to eat them!


  • It is really important you start with room temperature eggs. I don't believe it is necessary for every baking recipe, but it is for this one. You will not be able to get them to beat as they should if the proteins are cold.
  • On another note, make sure you beat them the full 3 minutes. You want the air incorporated into the eggs. They will become lighter and frothy and start to gain in volume.
  • I really like the combination of brown and granulated sugar. It produces the best results.
  • You can use chocolate chips, chunks, or the bar as I did for the chocolate. I have tried all of them and loved results from all of them. I really prefer dark chocolate though, it gives the brownies a richer flavor.
  • Metal pans will produce the best-baked results. They are much preferred in my kitchen to glass baking dishes.
  • For ease in removing the brownies, I always like to line the pan with parchment paper. Then you just lift them out for cooling and slicing.
  • This will hold well at room temperature for up to 3 days. Or if you like, you can freeze them and they hold well for up to a month! Just make sure and cool them well. Slice them, and store them in airtight containers or ziplock bags.
  • The last tip, if you are not using freshly ground wheat flour, make sure you use the spoon method for measuring. Store-bought flour will be compacted, so make sure you stir the flour a bit, then use a spoon to add it to your measuring cup, scrape with a knife to level.