Made with wholemeal spelt flour, but with lots of sugar and butter, these brownies are wickedly decedent and decidedly fudgy. They're also packed with crunchy walnuts.
Whisk in the cocoa powder and leave to cool a little.
70 g cocoa powder
In a large bowl whisk the eggs with the sugar and vanilla extract until everything is well mixed.
3 large eggs, 330 g golden caster sugar, 1½ tsp vanilla extract
Fold in the flour.
125 g wholemeal spelt flour
Carefully stir in the butter mixture followed by the walnuts until just incorporated.
100 g walnuts
Spoon into an 20 cm (8″) sq silicone cake mould or lined tin and bake for about 30 minutes. The brownie batter should be well risen with a crust over the top, but with a slight wobble to it. I tend to err on the side of caution and bake them less rather than more as I can’t stand overdone dry brownies.
Leave to cool then cut into 16 squares.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.