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?
Caramel Fudge Spelt Brownies
- 200g dark chocolate
- 200g butter
- 75ml brewed coffee (or milk)
- 120g brown sugar
- 120g white sugar
- 3 eggs
- 80g spelt flour (see notes)
- 30g cocoa
- around 100g caramel (or dulce de leche)
- Pre-heat the oven to 170°C (325ºF) and prepare a large square/rectangle baking tin by lining it with baking paper or by greasing.
- Slowly heat the chocolate and butter in a pan until just melted then add in the coffee (or milk)
- In a large bowl, whisk sugars together with the eggs, then add in the cooled chocolate mixture.
- Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until just combined.
- Pour half of the batter into the prepared pan then splodge over spoonfuls of caramel (it doesn't have to be exact but try to get an even coverage. Top with the remaining batter.
- Bake for around 20-22 minutes for a gooey brownie and 25-30 minutes for a firmer one (if you want it to be ultra gooey, keep checking every minute or so from 17 minutes). The brownie's top should be JUST set if baking it gooey (with a wobble) and for a firmer brownie, an inserted skewer will come out clean.
- Remove from the oven and either allow it to cool completely or serve it warm with ice-cream. 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.