Ingredients Archives: chocolate chips

Brown Butter Spelt Blondies

If you are looking for a special treat to make, one that’s full of delicious surprises and not overly sweet, look no further than these decedent spelt flour blondies!

spelt-blondies

These blondies are made with a combination of whole spelt and white spelt flours however you can certainly easily use all of which ever one you prefer. They start with a base of brown butter which is lovely with the whole spelt flour. Then, the batter is packed full of chopped, toasted walnuts and lots of smooth chocolate chips.

Each bite is full of delicious tastes that are just waiting to delight any blondie or brownie lover!!

Brown Butter Spelt Blondies
Votes: 7
Rating: 3.86
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A combination of whole spelt and white spelt flours give a wonderful balance to these brown butter blondies
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Brown Butter Spelt Blondies
Votes: 7
Rating: 3.86
You:
Rate this recipe!
Print Recipe
A combination of whole spelt and white spelt flours give a wonderful balance to these brown butter blondies
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees and line an 8x8 baking pan with parchment or foil
  2. Whisk together the spelt flours with the salt and set aside
  3. In a sauce pan, melt the butter over medium heat. Once it melts, keep a careful eye on it as the butter starts to foam and bubble. Once you start to see little brown bits on the bottom of the pan it is ready. Remove from heat and pour the melted butter into a large glass or metal mixing bowl and set aside to cool.
  4. In a stand mixer with the whisk attachment whip the eggs and vanilla together. Add in the brown sugar and whip until the eggs and sugar combine into a very light yellow and it "ribbons" nicely back into the bowl when whisk is lifted up - see example here: https://www.epicurious.com/expert-advice/fudgy-brownie-tips-recipe-article
  5. Fold the egg mixture into the cooled, melted butter. Then fold in the flour mixture into the eggs and butter in two batches. Keep folding until the flour is incorporated and no dry pockets of flour remain
  6. Gently fold in the walnuts and chocolate chips until all ingredients are evenly distributed.
  7. Scrape batter into prepared pan and spread out evenly.
  8. Bake for 30 to 35 minutes. Adjust length if you prefer your blondies a little more under done or a little more well done.
  9. Remove from the oven and cool completely on a wire rack
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Simply Perfect Spelt Chocolate Chip Cookies

Baking the perfect batch of spelt chocolate chip cookies, was a tough job, but someone had to do it, right?  The recipe below features simple and straightforward ingredients.  I found that the little choices when combining simple ingredients makes all the difference in the world when trying to bake the perfect batch.  Those little choices are things like baking cookies on parchment paper rather than a greased cookie sheet or using cooled melted butter instead of room temperature butter.  Follow the little steps in the recipe below and I think you will enjoy this classic chewy chocolate chip cookie.  Also recommended, a cold glass of milk!

Simply Perfect Spelt Chocolate Chip Cookies Recipe
Votes: 71
Rating: 3.55
You:
Rate this recipe!
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Simply Perfect Spelt Chocolate Chip Cookies Recipe
Votes: 71
Rating: 3.55
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together spelt flour, baking soda, and salt; set aside.
  3. In your stand mixer with paddle attachment, beat the melted butter and brown sugar on medium speed until it combines into a caramel colored syrup. (1 to 2 minutes) Beat in vanilla, egg, and yolk until combined. (about 30 seconds) Scrape down bowl and beater as needed.
  4. Reduce the mixer speed to low and slowly add the dry ingredients until just smooth. (about 30 seconds) Mix in the chocolate chips.
  5. Using a small scoop, portion out 12 cookie dough balls onto each baking sheet. Space dough balls 2 inches apart.
  6. Bake until the edges are golden but the centers are still soft and puffy. (about 10 to 12 minutes) Rotate and swap the baking sheets halfway through baking.
  7. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer parchment paper and cookies to a wire rack to cool completely.
  8. Enjoy! 🙂
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