Give a girl a brownie; she’ll eat for a hot minute, but give a girl a good, easy brownie recipe and she’ll make brownies for a lifetime. Or at least that was the logic behind the Brownie Gift Pack I put together for some loved ones this past holiday season, sending each a package containing a square pan, a rubber spatula, a cube of butter, and a glass container with an air-tight lid, containing a baggie of precious powder. Brownies in a box, so to speak.
My zeal to spread the Gospel of the Brownie had started with the discovery of a super-simple brownie recipe combining common pantry ingredients with butter, eggs, and pure vanilla extract and results so consistently satisfying that I have made no fewer than a half dozen pans of brownies since Election Day 2016. Eat ’em hot with milk or tea because you won’t be able to wait, but they are even better the second day, dense, chocolatey and miraculous. Don’t be thrown by the name–I enjoy spelt flour for the extra nutrition and easy digestibility of this light, fluffy, nutty wheat flour alternative, but use whichever flour you prefer, and feel free to experiment with adjustments and additions: frosting, nuts, or additional decadent ingredients. For me, these perfectly plain brownies are just right without adornments. They cast a spelt on me!
Easy Spelt Brownies
Oven: 350 Degrees
Baking Time: 25 to 30 minutes
Ingredients
1 cup sugar
1/2 cup cocoa powder
2 eggs
1/2 cup butter (1 stick), melted
1/2 teaspoon pure vanilla extract
1/2 cup spelt flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cream together sugar, cocoa, eggs, melted butter, and vanilla.
Combine remaining dry ingredients in second mixing bowl
Add dry ingredients to wet ingredients; stir just enough to combine
Pour mixture into 8-inch-square baking pan, buttered and floured
Bake at 350 degrees for 25 to 30 minutes