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Step 1
Preheat the oven to 350°F. Place the rack in the centre of the oven. Lightly butter an 8-inch square baking pan and line it with parchment paper, leaving an overhang on 2 facing sides. Butter the parchment paper as well.
Step 3
Heat the butter in a medium saucepan over medium-high heat. The butter will froth and bubble and then turn golden. (It’s okay to give it a bit of a stir.) When it starts to brown and smell nutty, remove it from the heat and stir in the chocolate and both sugars until smooth. Using a wooden spoon, beat in the eggs one at a time, stirring well after each addition. The batter will be shiny. Stir in the cocoa powder, salt and vanilla. Mix in the spelt flour just until combined.
Step 5
Pour the batter into the prepared pan and bake until a toothpick inserted in the centre comes out with just a few crumbs clinging to it, 25–30 minutes. Let the brownies cool completely in the pan on a wire rack. Lift them out of the pan using the parchment paper. Cut the brownies into 16 squares.
Step 7
Store the brownies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Step 9
Note: If you can’t find spelt flour, use ½ cup all-purpose flour and ¼ cup whole wheat flour.
Step 12
Excerpted from All the Sweet Things by Renée Kohlman ©
Step 13
Recipe and image courtesy of TouchWood Editions.
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