Bite-size spelt brown­ies

MAKES 1 x 23CM TRAY

The Mail on Sunday - You - - Food Anniebell -

PREP YOUR TIN

Pre­heat the oven to 170C/150C fan/gas 3. But­ter a 23cm brownie tin (or equiv­a­lent) and line the base and sides with bak­ing pa­per, snip­ping the cor­ners so the sides sit flat.

GET YOUR DRY IN­GRE­DI­ENTS

Sift 25g co­coa pow­der and 1 rounded tsp bak­ing pow­der into a large bowl, and stir in 100g spelt flour (plain or whole­meal), 100g ground al­monds and 100g de­mer­ara sugar. MELT & MIX Break up 200g dark choco­late and gen­tly melt this with 150g un­salted but­ter in a large bowl set over a pan con­tain­ing a lit­tle sim­mer­ing wa­ter, stir­ring in 1 tsp vanilla ex­tract and 2 tbsp dark rum (op­tional). At the same time, whisk 4 medium eggs and 100g ic­ing sugar in a large bowl us­ing an elec­tric whisk for 4-5 min­utes un­til very pale and moussey, and sev­eral times the vol­ume. Lightly fold the choco­late mix­ture into the eggs in two goes, tak­ing care not to over­work it. Now fold in the dry in­gre­di­ents in two goes. INTO THE OVEN Trans­fer the mix­ture to the pre­pared tin, smooth­ing the sur­face, and bake for 30-40 min­utes un­til a skewer in­serted at the cen­tre emerges with a sticky crumb or two, but with­out be­ing wet. Leave to cool. CHILL & SLICE Loosely cover and chill for at least half a day, prefer­ably overnight. Re­move from the tin and peel off the bak­ing pa­per. Lib­er­ally dust with ic­ing sugar and a lit­tle co­coa, be­fore cut­ting into 3cm-4cm squares or to your lik­ing.

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