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Spelt flour almond butter brownies cut into squares and served on a wire rack with a knife on the side.
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5 from 2 votes

Spelt Flour Brownies Recipe

Rich and fudgy vegan Spelt Flour Brownies made with almond butter, dark chocolate, and natural sweeteners like dates, maple syrup, and coconut sugar.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Vegan & Naturally-Sweetened Dessert
Cuisine: American
Diet: Vegan
Servings: 12 squares
Author: Aysegul Sanford

Ingredients

  • ½ cup Medjool dates pitted
  • 1 ½ cups whole-grain spelt flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder I used aluminum free baking powder
  • 1/3 cup almond butter smooth - at room temperature
  • ¾ cup coconut oil melted and cooled – at room temperature
  • ¾ cup maple syrup
  • 1/2 cup coconut sugar or brown sugar
  • 1/3 cup almond milk
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 3 ½ ounces 70% dark chocolate chopped and divided
  • ½ cup whole almonds no salt added, chopped and toasted
  • ¼ teaspoon coarse sea salt such as fleur de sel or Maldon Salt

Instructions

  • Place the dates into a bowl and cover them with boiling water. Let them soak for 20 minutes. Drain and set aside.
  • Pre-heat the oven to 350 degrees. Line a 9X13 baking dish or 8X 11,5 sheet pan with* parchment paper and spray it with non-stick spray.
  • Sift the spelt flour, cocoa powder, and baking powder into a large bowl.
  • Place the dates, almond butter, coconut oil, maple syrup, coconut sugar, almond milk, salt, and vanilla extract in the bowl of a food processor. Process until thoroughly combined.
  • Pour the wet mixture over the sifted dry ingredients. Gently stir until combined. Reserve 2 tablespoons of the chopped chocolate and fold the rest into the batter.
  • Pour the batter into the pan. Using the back of a spatula, distribute it evenly throughout the pan.
  • Sprinkle it with the reserved chocolate pieces, chopped almonds, and fleur de sel.
  • Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Let it cool for 45 minutes, slice, and serve.

Notes

  • Yields: This recipe makes 12 brownies. The nutritional values below are per brownie.
  • Baking vessel*: The original recipe is made in a 13-by-9 quarter sheet pan. However, since I did not have that size, I used an 8-by-11-1/2 sheet pan, and it worked well. I also baked it in a 9-by-13 casserole dish, and that worked well.
  • Storage: When kept in an airtight container at room temperature, these brownies stay fresh for up to 3 days.

Nutrition

Calories: 468kcal | Carbohydrates: 56g | Protein: 9g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 227mg | Potassium: 326mg | Fiber: 9g | Sugar: 23g | Vitamin A: 12IU | Calcium: 117mg | Iron: 4mg

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