Dark-chocolate spelt brownies from Martha Stewart Living Magazine, Jan/Feb 2014 (page 145) by Genevieve Ko

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on May 11, 2022

    I wasn’t sure if my spelt flour was ok, but having prepared everything else, so went ahead using regular flour. A very fudgy brownie with a nice crackly top.

  • Christine on July 22, 2014

    Fudgy, rich, and very easy to make. Couldn't even tell these were made with spelt flour. Definitely will make again.

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