Martha Stewart's Dark Chocolate Spelt Brownies

Chewy and fudgy with just a hint of maple, Martha Stewart's dark chocolate spelt brownies are the ultimate sweet treat. The crispy and crackly outer crust is contrasted with a soft and moist center, while the spelt flour adds a maple-syrupy undertone, making these brownies stand out from the crowd.

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1 stick (1/2 cup) Unsalted cold butter (cut into tablespoons, plus more for pan)
6 oz Dark chocolate (preferably 70 percent cacao, chopped about 1 1/4 cups)
3/4 cup Natural cane sugar
3/4 cup Packed light brown sugar
3 Large eggs (room temperature)
1/4 cup Unsweetened cocoa powder
1/2 tsp Coarse salt
3/4 cup Spelt flour

Preheat oven to 350°F. Lightly butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

Place butter and dark chocolate into a large heatproof bowl. Set over a saucepan of simmering water and melt the mixture, while stirring, until smooth.

Whisk both cane sugar and light brown sugar into chocolate mixture.

Whisk in eggs, one at a time until combined. Beat batter vigorously for one minute.

Whisk in cocoa powder and salt.

Fold in spelt flour until combined.

Pour batter into pan and smooth the top.

Bake in oven, rotating pan halfway through, until a tester inserted in center comes out with a few moist crumbs, about 35 minutes.

Let cool completely in pan on a wire rack. Using paper overhang, lift brownies out of pan and transfer to a cutting board; cut into 16 squares.

**Note: Brownies can be stored in an airtight container at room temperature up to three days.