Spelt Flour Brownies with Almond Butter

What Ingredients Do I Need for Vegan Spelt Brownies?

While you can find the full ingredients list and measurements in the recipe card below, here are a few notes from my testing:

Whole spelt flour: If you are at the supermarket, you can usually find spelt flour on the same aisle where they sell whole wheat flour. 

There, you might see, whole grain spelt flour (contains the entire grain) and white/light spelt flour (has the bran and germ removed). This recipe uses the whole-grain version. 

If you can’t find it in the supermarket, you can buy it online. My favorite brand (the one I tested this recipe with) is Bob’s Red Mill Organic Stone Ground Whole Grain Spelt Flour.

Cocoa powder: Use a high-quality, unsweetened cocoa powder. Keep in mind that Dutch-processed cocoa will not work in this recipe.

Dark chocolate: I recommend a 70% (or more) dark chocolate bar for its rich flavor. You can use your favorite bar chocolate or baking chocolate, but I do not recommend using chocolate chips. 

Almond butter: Choose a creamy/smooth almond butter with no added salt or oils. The label should just say “almonds” or “dry roasted almonds”.

Oil: Amy’s original recipe uses olive oil, but I prefer neutral oils like coconut and avocado oil in my baking, so I opted for coconut oil. However, any type of neutral-tasting oil would work in this brownie recipe.

Sugar: While the original recipe called for date sugar, it could be hard to find in local grocery stores. It can also be quite expensive. During my recipe testing, I have found that coconut sugar (or even regular cane sugar) works well as a substitute for date sugar.

Almond milk: You can use Homemade Almond Milk or store-bought, but make sure it is unsweetened. 

Almonds: You can make this recipe with regular unsalted almonds, but if you have the time, I recommend toasting them to enhance their flavor. Alternatively, you can buy pre-toasted sliced almonds at the store (I usually pick up a bag from our local Trader Joe’s).

Sea salt: Do not skip the salt, as it enhances the rich chocolate flavors. While flaky sea salt (such as Maldon or Fleur de Sel) is ideal, kosher salt would also work in a pinch.

Vegan butter or nonstick spray: We are using parchment paper to prevent the batter from sticking to the pan, but you should also oil the pan. You can use vegan butter or a vegan baking spray. I do not recommend using avocado or olive oil sprays, as they do not work as well as baking sprays.

How To Make Fudgy Spelt Brownies

Step 1 – Soften the dates: Place the Medjool dates in a bowl, cover them with boiling water, and let them sit for about 20 minutes until softened. Drain and set them aside.

Step 2 – Prep your pan: Preheat your oven to 350°F (180°C). Spray a 9-by-13-inch baking pan with baking spray and line it with parchment paper.

Step 3 – Prep the dry ingredients: Place a fine-mesh strainer over a large bowl and sift spelt flour, cocoa powder, and baking powder.

Step 4 – Prep the wet ingredients: Into your food processor, add the soaked dates, almond butter, coconut oil, maple syrup, coconut sugar, almond milk, salt, and vanilla. Process until completely smooth and creamy. 

Step 5 – Mix and fold: Pour the wet mixture over the dry ingredients and fold with a spatula to combine. Do not overwork the spelt flour, or the brownies can become tough. 

Save 2 tablespoons of chopped dark chocolate (for the top) and fold the rest into the mixture.

Step 6 – Transfer the batter into the pan: Since this batter is thick and rich, use the back of a spatula to spread it to the corners. Then, sprinkle those reserved chocolate pieces, the toasted almonds, and a generous pinch of sea salt over the top. 

Step 7 – Bake: Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs.

Now, here is the real test of patience: let them cool for at least 45 minutes. Because these are vegan and made with almond butter, they need time to set as they cool. If you cut them while they’re hot, they’ll be too gooey to hold their shape. 

Once cooled, slice them into squares, or, if preferred, use heart-shaped cookie cutters for Valentine’s Day.

How to Store and Freeze Spelt Brownies

The best part about these spelt brownies, besides how delicious they are, is that they actually stay moist for days. Here is the best way to keep them fresh so you can enjoy them all week long:

• At room temperature: You can keep your brownies in an airtight container on the counter for up to 3 days. Because we use almond butter and dates, they don’t dry out as quickly as traditional flour-based brownies.
• In the fridge: If you like a firmer, extra-fudgy texture, store them there for up to a week.
• In the freezer: Bring the squares to room temperature, then store them in a freezer-friendly container with a small piece of parchment paper between each piece to prevent sticking. This way, they should last for up to 3 months.
  When you want to enjoy one, take it out and let it thaw for about 20 minutes on the counter.

Can’t Get Enough Chocolate? Try These

Brownies with an “almond flour” twist: My Almond Flour Brownies come together in a single bowl with just seven ingredients and deliver the same fudgy, moist texture as classic brownies.

An Individually Portioned Chocolate Treat: These Flourless Chocolate Cupcakes are made with almond flour, sweetened with maple syrup, and topped with homemade chocolate frosting.

My most popular chocolate recipe: This gluten-free Chocolate Almond Cake has over 100 5-star reviews. It is wonderful with fresh strawberries on top.

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