Honey and
Ricotta
a food journal

Thursday, 28 November 2013

Spelt Flour Brandy Brownies

We're off to visit our (not so) little brothers this weekend. I need to take them a small token of our affection, hinting at our appreciation for them taking time away from essay-writing to show us round the city of spires. So brownies they will get. I had every intention of following the London Bakes recipe for buckwheat flour brownies, but failed to find buckwheat. So I used spelt flour, making a couple of other alterations along the way. 


Spelt Flour Brandy Brownies (barely adapted from London Bakes)

Shopping list:

20cm square tin
150g butter
125g dark chocolate
150g caster sugar
120g brown sugar
4 eggs
Splash of vanilla extract
Large splash of brandy (or maybe two)
40g cocoa powder
80g wholemeal spelt flour
1/2 teaspoon baking powder
1 teaspoon finely ground coffee
Scattering of ground hazelnuts
A couple of generous pinches of salt

Recipe:

1. Heat the oven to 180C
2. Grease your cake tin
3. Melt the butter and chocolate in a bowl over a pan of simmering water, adding the brandy towards the end
4. Pour into a larger bowl
5. Mix in the sugar until well combined
6. Mix in the eggs one by one
7. Add the vanilla essence
8. Fold in the remaining ingredients until just combined
9. Bake in the oven for about half an hour - they should be bouncy when touched (but not collapsing under the light pressure of your fingers)


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