Spelt Cocoa Brownies

Submitted by Maxs Grandma

"Now that I get an allergic skin reaction from anything containing wheat, I've been working to convert my favorite recipes so I can enjoy treats with friends. Here is my modified version of an old Betty Crocker Cooky Book recipe that received high marks from others at a recent gathering. Note: Spelt is an ancient grain that may or may not be tolerated by others who have problems with wheat."

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 25 1½

ingredients

• 1⁄2 cup butter (softened at room temperature)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1⁄3 cup spelt flour
• 1⁄3 cup rice flour (brown & white blend)
• 1⁄2 cup cocoa
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt

directions

1. Preheat oven to 350 degrees.
2. Grease 8"x8"x2" pan -- I use the butter wrapper for this.
3. Sift dry ingredients together and set aside.
4. Cream butter and sugar until fluffy.
5. Add eggs and vanilla and beat at low speed until well blended.
6. Add the dry ingredients and mix just until fully blended.
7. Spread in pan.
8. Bake about 30 minutes or until toothpick comes out clean.
9. Cool in pan for about 15 minutes before cutting into 1½" squares.

Reviews

[GaPatty]

In keeping with my propensity to only use a recipe as a general guide, I used coconut flour instead of rice flour and 1/2 cup of organic cane sugar and 1/2 cup of demarara sugar. I also made 6 cupcakes instead of using a pan, and cooked them for 22 minutes. They were moist and very good. My husband loved them and I'll make them again.

 

[The Amaze-Ing Me]

Only drawback was I didn't have rice flour. Read online that you could "grind" your own with white and brown rice in a coffee grinder. Even with sifting it afterwards and double grinding little crunch pieces were in my brownies. My bad. ANYWHO, the brownies doubled in the pan and smell scrumptious. They taste pretty good too (minus the rice bits)... ;) Thanks.