Healthy Brownie with Spelt

~Rich and fudgy spelt brownies~

This brownie is absolutely delicious, far healthier than a typical chocolate brownie, using coconut sugar instead of white sugar, which has a lower glycemic index, as well as spelt flour which is easier to digest and provides more fiber and nutrients than regular white flour.

Why You’ll Love This Recipe

• Rich and fudgy: Moist texture with a deep chocolate flavor.
• Wholesome ingredients: Made with spelt flour, coconut sugar, and coconut butter.
• Quick and simple: Comes together in under 30 minutes, super quick dessert or snack.
• Customizable: Sprinkle sea salt on top or add nuts for extra crunch, or reduce a bit the flour and add protein powder.
• Perfect portion control: Baked in a small tray.

Ingredients & Benefits

1. Dark chocolate – rich in antioxidants and provides that deep chocolate flavor.
2. Coconut butter – adds healthy fats.
3. Eggs – bind the batter and provide protein.
4. Coconut sugar – natural sweetener with a lower glycemic index than regular sugar.
5. Vanilla extract – enhances sweetness and aroma naturally.
6. Spelt flour – whole-grain flour high in fiber and nutrients, with a slightly nutty flavor.
7. Cocoa powder – intensifies the chocolate flavor.
8. Salt & Maldon sea salt – balances sweetness and enhances flavor.
9. Baking powder – helps a little lift in the texture.

Tips for Perfect Brownies

• Take them out when the center is just set; they’ll continue to firm up as they cool.
• Fold in dry ingredients with a spatula to keep the batter airy.
• Let the brownies cool completely before cutting to avoid crumbling.
• Keep in an airtight container for up to 4 days, or freeze for longer.

Brownie Recipe

Ingredients

• 100 g dark chocolate 80%
 
• 30 g coconut butter
 
• 2 eggs (large size)
 
• 100 g coconut sugar
 
• 1 tsp vanilla
 
• 60 g spelt flour
 
• 20 g cocoa
 
• ¼ tsp salt
 
• ¼ tsp baking powder
 
• 1 tsp Maldon sea salt – optional

Instructions

1. Melt the chocolate with the cocoa butter in a water bath. Leave it aside 
2. Beat the eggs into a foam with the coconut sugar, using a mixer on high for about 5-7 minutes, or by hand with a wire whisk 
3. Slowly add the chocolate to the eggs and sugar and continue mixing on low
4. Mix in the spelt flour, cocoa,salt and baking powder. Using a spatula, add the dry ingredients to the wet ingredients until a homogeneous mixture is formed
5. Pour the mixture onto a 20 x 10 cm baking tray previously greased with coconut oil
6. Sprinkle with Maldon sea salt – if desired
7. Bake at 180 C. in a preheated oven for about 16-18 minutes
8. Be very careful not to burn it because it will become dry. If you want your brownie juicier, you can take it out a little earlier.

Swaps & Alternatives

• Flour: Use whole-wheat flour or gluten-free flour blend instead of spelt.
• Sweetener: Maple syrup replace coconut sugar.
• Eggs: Use flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version.
• Chocolate: Milk chocolate or 70% chocolate can be used, though it will be slightly sweeter.
• Butter: Almond or cashew butter can replace coconut butter.

Nutrition

Approx. per brownie (assuming 12 pieces): Calories – 185 kcal | Protein – 3 g | Carbohydrates – 18 g | Fiber – 3 g | Fat -11 g

Dietary Info

Vegetarian |  Contains Gluten | Dairy-free