Large Heatproof Bowl
Tombstone Cookie Cutter
8" Square Pan
Knife(not pictured, to cut butter and chocolate)
Piping Bag with Coupler and #3 Tip
Parchment Paper(not pictured)
3/4 Cup Spelt Flour
1 Stick Unsalted Butter(cut into tablespoons)
6 oz Chopped Bittersweet Chocolate(70% Cacao)
3 Eggs(room temperature)
3/4 Cup Light Brown Sugar Packed
3/4 Granulated Sugar
1/4 Cup Unsweetened Cocoa Powder
1/2 Tsp Coarse Salt(not pictured)
Spelt flour has a nutty, slightly sweet flavor making it very distinct to the traditional Walnut Brownie.
Next, place butter and chocolate in a large heatproof bowl over a saucepan of simmering water and melt. Whisking, until smooth. Carefully remove from heat (you may need to use oven mitts) and whisk in sugars.
We reserved extra brownie bits and crumbled it up as a topping for our ice cream!
All pictures featured in this blog are taken and are courtesy of YB Cakes and More
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