Spelt flour handles cocoa batter well. It absorbs fat evenly and produces a close, fudgy crumb that stays moist for days after baking.
The salted caramel here is a simple stovetop version using butter, cream, and flaked salt. You swirl it into the brownie batter just before the pan goes into the oven, so it bakes into pockets rather than sitting on top.
Spelt has a lower gluten structure than wheat, which means you get a softer bite without any gummy texture. It also carries the chocolate and caramel flavours cleanly.
These brownies work well for casual gatherings or batch baking. You can prepare the caramel a day ahead and refrigerate it until needed.
Why You’ll Love This Recipe
- Whole-grain spelt keeps the crumb tender, not heavy
- Salted caramel swirl bakes into the batter, not just on top
- One bowl for the brownie batter, minimal washing up
- Stays moist and sliceable for up to four days
Ingredient Notes
- White spelt flour: White spelt gives a lighter crumb than wholegrain spelt here. If you only have wholegrain spelt, reduce by 10 g and expect a slightly denser result.
- Dark chocolate (70%): 70% cocoa gives the right bitterness against the sweet caramel. Milk chocolate makes the brownies too sweet and affects how they set.
- Unsalted butter: Used in both the brownie batter and the caramel. Keep them separate until the caramel is made, then cool before swirling.
- Double cream: Used for the salted caramel. Heavy cream (US) works identically. Do not substitute with single cream or the caramel won’t thicken.
- Caster sugar: For the caramel, caster sugar melts more evenly than granulated. Granulated works but takes longer and can crystallise at the edges.
- Flaked sea salt: Maldon or any good flaked sea salt. Fine table salt dissolves too fast and can make the caramel bitter rather than sharp.
- Free-range eggs: Room-temperature eggs blend into the melted chocolate butter more smoothly. Cold eggs can cause the mixture to seize slightly.
- Cocoa powder: Dutch-processed cocoa gives a deeper, less acidic chocolate flavour. Natural cocoa also works but the colour will be slightly lighter.
Spelt Salted Caramel Brownies
Description
Whole-grain spelt flour keeps these brownies tender without making them dense, while a salted caramel swirl adds a sharp contrast to the dark chocolate base.
Ingredients
Salted Caramel
Brownie Batter
Instructions
Make the Salted Caramel
- Heat 100 g caster sugar in a medium heavy-based saucepan over medium heat, without stirring, until the edges begin to melt and turn amber, about 5 minutes.
- Swirl the pan gently to even out the colour, then continue heating until the caramel is a deep amber and smells nutty, about 2 more minutes.
- Remove from heat. Add 40 g cubed butter and stir quickly until melted and combined.
- Pour in 60 ml warm double cream carefully (it will bubble), then stir until smooth. Add 0.75 tsp flaked sea salt and stir.
- Pour caramel into a heatproof bowl and set aside to cool for at least 15 minutes. It will thicken as it cools.
Make the Brownie Batter
- Heat the oven to 175 C / 350 F. Line a 20 cm square baking tin with baking paper, leaving an overhang on two sides.
- Place 180 g chopped dark chocolate and 120 g cubed butter in a heatproof bowl set over a pan of barely simmering water. Stir until just melted and smooth, then remove from heat.
- Stir 180 g caster sugar and 60 g brown sugar into the warm chocolate mixture until combined.
- Add eggs one at a time, stirring well after each. Add 1 tsp vanilla extract and stir until the batter is glossy.
- Cool the mixture for 5 minutes, then sift in 110 g white spelt flour, 30 g cocoa powder, and 0.25 tsp fine sea salt. Fold gently with a spatula until no dry flour remains. Do not overmix.
Assemble and Bake
- Pour the brownie batter into the prepared tin and spread level with the spatula.
- Drop spoonfuls of the cooled salted caramel across the surface in 6 to 8 spots.
- Draw a skewer or butter knife through the caramel in slow S-shapes to create a swirl. Don't overwork it.
- Scatter a pinch of extra flaked sea salt over the top.
- Bake for 22 to 25 minutes, until the edges are set and the centre has a faint wobble when the tin is shaken. A skewer inserted 2 cm from the edge should come out with a few moist crumbs.
- Remove from the oven and cool completely in the tin, at least 45 minutes, before lifting out and slicing into 16 squares with a hot dry knife.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 218kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 55mg19%
- Sodium 130mg6%
- Potassium 120mg4%
- Total Carbohydrate 27g9%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 3g6%
- Vitamin A 220 IU
- Calcium 22 mg
- Iron 2 mg
- Vitamin D 15 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.08 mg
- Riboflavin 0.07 mg
- Niacin 0.5 mg
- Vitamin B6 0.04 mg
- Folate 10 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 75 mg
- Magnesium 28 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cool the baked brownies fully in the tin before slicing, at least 45 minutes, for clean edges.
- Do not skip lining the tin: the caramel sticks to unlined metal and makes lifting difficult.
- If the caramel seizes or crystallises, add 1 tsp hot water and stir gently off the heat.
- Use a hot dry knife for slicing: wipe the blade between cuts for neat squares.
- Brownies firm up as they cool, so pull them from the oven while the centre still looks slightly underdone.
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