Small Batch Chocolate & Guinness Spelt Brownies
This recipe will make 8 - 12 brownies, depending on how small you cut them. They are quite dense and rich, so less is more.
If you want to make a larger batch, just double the ingredients and bake the mixture in a 22cm x 33cm slice tin.
If you want to make a larger batch, just double the ingredients and bake the mixture in a 22cm x 33cm slice tin.
Servings: 8 - 12
Calories:
Ingredients
- 55 g unsalted butter
- 140 g dark chocolate 70% cocoa solids
- 80 g white spelt flour
- 45 g cocoa powder
- 1/4 teaspoon sea salt
- 150 ml Guinness
- 1 teaspoon vanilla extract
- 2 eggs
- 100 g light muscovado sugar
Instructions
- Preheat the oven to 180C (160C fan forced)
- Grease a 16cm x 23cm tin or disposable aluminium container.
- Place the chocolate and butter in a heatproof bowl.
- Place the bowl over a saucepan of gently simmering water and stir gently to melt the butter and chocolate together. Set aside to cool slightly whilst you are preparing the remainder of the ingredients.
- Sift together the spelt, cocoa powder and salt. Set aside.
- Combine the Guinness and vanilla extract and set aside.
- Weigh the sugar into the bowl of a stand mixer.
- Add the eggs to the sugar and beat on high speed until the mixture is thick and creamy. This will take approximately 3-4 minutes.
- With the mixer on low speed, drizzle in the chocolate mixture and beat until just combined.
- Add 1/3 of the Guinness and mix until just combined.
- Add half of the sifted flour and cocoa, again mixing until just combined.
- Repeat with 1/3 of the Guinness and the remainder of the flour. Finish by mixing in the remaining 1/3 of the Guinness.
- Pour the mixture into your lined tin and bake for 25 - 30 minutes, until the top is set and a skewer inserted in the middle comes out with only a few crumbs adhering to it.
- Allow to cool completely in the tin before cutting.
Notes
If Guinness is not your thing, replace it with 150ml coffee or hot water to which you have added 1 teaspoon instant coffee.
These brownies freeze well, so are good to have tucked away for emergency desserts.
I don't ice my brownies as I tend to serve them with cream or ice cream. Feel free to top them with your favourite chocolate icing.