Ingredients

• 200 g unsalted butter
• 200 g dark chocolate
• 175 g brown sugar, loosely packed
• 3 eggs, beaten
• 1 tsp vanilla extract
• 75 g spelt flour
• 30 g cocoa powder
• Pinch of salt

Instructions

1. Preheat oven to 180°C conventional or 160°C fan.
2. Line a small baking tin with baking/parchment paper with an overhang to remove brownies easily.
3. Place butter and chocolate in a bain-marie until melted. Stir until smooth. And keep slightly warm.
4. At the same time, in your kitchen mixer, whisk the three eggs, then incorporate the cocoa powder and blend for a minute.
5. Add sugar and vanilla, and keep mixing all the time.
6. Add flour while still mixing.
7. While still mixing, pour in the melted butter and chocolate mixture, add the pinch of salt. Let the mixer run for another two minutes.
8. Bake for 25 minutes.
9. Rest for five minutes before lifting out of the pan.
10. Allow to cool for at least 20 minutes before cutting. 

I usually wrap the brownies in the parchment paper you cooked them in and keep them in the fridge, cutting lines off the brownies when needed. Lasts up to a week or so in the refrigerator.

ENJOY!