Caramel Fudge Spelt Brownies (the gooiest, fudgiest ever)
I love brownies but there isn’t a one-size fits all for me. They have to be stick your teeth together gooey. There is no compromise. Go total fudgy or go home, it’s that simple.
But even I push things to extreme sometimes. Like with these caramel fudge spelt brownies. Not only do you have the to-die-for fudginess but there is also caramel. They were so good that I am salivating as I write this and edit my photos. I want some, badly.
I wrote in the post for my cherry brownies (featured on The Culinary Jumble) that they had been my favourite. Well, move on over cherry brownie, your time on top is up. These caramel fudge spelt brownies have nicked your crown and sprinted off with it.
I also said in the cherry brownie post that brownies are my favourite dessert because they are fool-proof. You can bake them to your liking, never worry they won’t come out of the pan and no need to panic over whether they will rise.
I use a template for my brownies. In the past, I’ve added extra ingredients, used gluten free flour sometimes (as in the video below), or made them milk or dark chocolate.
This time, I wanted a spelt flour brownie recipe to not only launch this brand new blog but also help celebrate my very first e-book, Baking with Spelt (there’s this brownie cake with mik chocolate ganache recipe in the book, which is just sublime):
Spelt is an awesome substitute for regular wheat flour in everything. It has never failed me yet. Like in my double chocolate spelt skillet cookie. But in brownies? The slight nuttiness makes for amazing experience, believe me. Once you try a spelt brownie, you will never go back to regular wheat flour.
Before you go, do you want to see how I make my brownies?
Nutella Brownie Cake
- 100g dark chocolate
- 200g butter
- 75ml brewed coffee (or milk)
- 150g sugar
- 3 eggs
- 100g Nutella
- 100g spelt flour (see note 2)
- 20g cocoa
- 150g butter (softened)
- 200g cream cheese
- 200g Nutella
- 50g icing sugar
- Pre-heat the oven to 175°C (350°F) and line/grease two 8 inch round pans.
- Add the butter and chocolate to a pan and gently heat until melted. Add the brewed coffee (or milk, if you prefer). Allow to cool for around 10 minutes or so.
- In a bowl, using a hand whisk/beater, whisk the sugar and eggs together until light and fluffy then add the Nutella. Continue to whisk until everything is combined. Add the chocolate/butter mixture and again, whisk until it is incorporated.
- Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until just combined.
- Combine the flour and cocoa then add to the wet ingredients. Stir until everything is evenly mixed. Pour into the two prepared pans and bake for around 18-20 minutes until they are firm to the touch. Remove from the oven and allow to cool completely.
- For the frosting: beat the butter and cream cheese together then add the Nutella. Work until everything is nice and smooth. Finally, add around 50g of sifted icing sugar.
- To assemble: place one cake top side down and take around a half of the frosting and slather it over. Cover with the second cake and then top with the remaining frosting. Place some (a lot) of Maltesers over the top if using. Keep in the fridge until ready to serve then slice. Enjoy!
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- You can substitute spelt flour for the same amount of regular or gluten free flour.