Spelt Flour Brownies with Fresh Strawberries
This recipe is to sing for, die for, cry for. Like OMG! Ask my son in law!
The flavours of the brownie, so rich and moist, then the fresh taste of summer strawberries, topped with the ganache, it is food served in heaven for sure. 'Nuff said.
Spelt Flour Brownies with Fresh Strawberries
INGREDIENTS:
½ c. butter
3/4 spelt flour
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 1/4 cups)
3/4 c. granulated sugar
1/2 c. powdered cocoa
3/4 cup packed light-brown sugar
3 large eggs, room temperature
1 tsp. vanilla
1 tsp. sea salt
Topping
2 c. sliced strawberries
1 ¼ c. chocolate chips
½ c. cream
½ tsp. vanilla
INSTRUCTIONS:
1. Preheat oven to 350° F. Lightly brush with butter or spray an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Place butter and chocolate in a large heatproof bowl (bain marie) set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa, vanilla and salt, then fold in flour until combined.
2. Pour batter into pan and bake for 35 minutes. Check with a toothpick inserted in center, it should come out with moist crumbs. Let cool completely in pan on a wire rack. Lift out and place on your serving platter
3. Arrange the sliced strawberries over the brownie cake.
4. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and add the chocolate chips and vanilla, stir gently till the chocolate melts into the cream.
5. Pour the ganache over the strawberries and cool in refrigerator.
6. Serve with ice cream, heavy cream and something cool like milk or something yummy like tea or coffee with it. It is very rich!
Note: it does not keep so well, it is best eaten within 24 hours.
