Deep, rich chocolate brownies swirled with nut butter, made with fresh milled spelt.
Making fresh milled breads has taken up so much of my time that I sometimes forget it’s ok to enjoy some sweet treats now and then, too.
Brownies have been on my list to conquer for some time now, and I think I’ve pulled together a recipe that has all the best brownie attributes (in my view): fudgy, dark and ultra moist.
One thing I love about brownie recipes is that they are pretty forgiving. You don’t need to be as precise as with breads, and you can experiment more freely.
That’s why I decided to include a nut butter swirl in this fresh milled brownie recipe. It just adds another layer of contrasting flavor and creates a beautiful dessert to look at!
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Fresh milled flour brownies- process
Brownies are not a complicated thing to make, even with fresh milled flour. But you’ll want to mix these ingredients step by step as shown below, for best results.
Make the chocolate-y base
A good blend of fats & cocoa powder make for a mouthwatering chocolate flavor.
You’ll start by melting the butter (1-1/2 sticks or 3/4 cup) in a large glass bowl in the microwave. Immediately after, add the cocoa powder and olive oil and whisk well.
Let this mixture cool for a minute or two.
Whisk in sugars and eggs
Add the 1 cup granulated sugar and 1 cup of brown sugar to the chocolate gooey goodness.
You could use all granulated sugar, but I think the brown sugar gives it extra depth and makes brownies even softer.
Next, whisk in the eggs and vanilla. (Yes, it’s 4 eggs. FOUR. Trust me on this one.)
*Funny story: My 12-year-old is a budding chef/baker. He always says he “just wants to be rich enough to use 5 tablespoons of vanilla in every recipe.”
So if you splash more vanilla in there, just know he would heartily approve of your vanilla indiscretion. 😉
Add flour & let rest
Add the 1.5 cups of fresh milled spelt (or your preferred fresh milled flour).
I switch to a wooden spoon at this point so I can really mix it in well. There’s no baking soda or baking powder in this recipe, so no worries about over-mixing it.
Let this rest on the counter to make sure the flour really soaks in the moisture – about 5 or 10 minutes.
If it seems dry or just too thick after resting, add another 1/2 Tablespoon of olive oil or so, mixing well.
Throw in some more chocolate for good measure
Next comes the cup of chocolate chips. Stir those in well, and don’t even think about the sugar content in this recipe.
Spread this into a parchment-lined 13×9 baking pan.
Lastly: Nut butter swirl
This is optional, but oh so fun. And really pretty.
Melt your nut butter in the microwave or stovetop until it’s just runny enough to drizzle.
Spoon the nut butter in parallel lines across your brownie batter. Then drag a butter knife in lines across those- in the opposite direction, to get that marbled effect.
Time to bake!
Bake in a preheated oven 28-33 minutes, until top is just set and a cake tester comes out mostly clean.
Let this rest in the pan until cooled. Then you can gently lift it out by the parchment paper and cut into squares.
Enjoy this delectable chocolate treat, starring just a little sugar (hehe ) and our resident hero, freshly milled flour!
Fudgy Fresh Milled Brownies (with Nut Butter Swirl)
Fudgy, dark brownies mingled with creamy nut butter.
Ingredients
- 1-1/2 sticks (3/4 cup) melted butter (I use salted butter. Add a dash of salt if you use unsalted)
- 3/4 cup cocoa powder
- 2.5 Tablespoons Olive Oil
- 4 large eggs
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1-1/2 cups fresh milled spelt flour
- 1 cup chocolate chips
- 1/2 cup melted nut butter (peanut, almond or your preferred nut butter)
Instructions
- Melt butter in a large glass microwave-safe bowl. Whisk in cocoa powder and olive oil. Let cool slightly.
- Whisk in the eggs. Whisk in sugars and vanilla.
- With a wooden spoon, mix in the spelt flour thoroughly. *If mixture seems too dry after mixing well, add another 1/2 tablespoon of olive oil.
- Mix in the chocolate chips.
- Let mixture sit on counter for about 10 minutes. (To allow spelt flour to absorb moisture.)
- While mixture rests, preheat oven to 350 F. Melt the nut butter by microwaving for about 30 seconds.
- Line 9x13 baking pan with parchment paper and spread brownie batter evenly around pan.
- Drizzle the melted nut butter in parallel lines across the brownie batter. Use butter knife to cut lines through the batter, in opposite direction of the nut butter lines, to create a swirl effect.
- Bake at 350 F for 28-33 minutes, or until top of brownies are just starting to firm and cake tester comes out fairly clean.
- Let brownies cool in pan. Then gently lift the parchment paper by the corners and place on counter to cut brownies into squares.
Notes
*You can use other fresh milled flours such as soft white wheat or even hard white wheat if preferred.
*I used almond butter in this recipe, but other nut butters can be substituted.
You might also like:
Banana Muffins with Fresh Milled Flour
Spiced Apple Bars (with Spelt Flour)
Whole Wheat Chocolate Chip Cookie Bars
