SPELT COCOA BROWNIES

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Spelt Cocoa Brownies image

Now that I get an allergic skin reaction from anything containing wheat, I've been working to convert my favorite recipes so I can enjoy treats with friends. Here is my modified version of an old Betty Crocker Cooky Book recipe that received high marks from others at a recent gathering. Note: Spelt is an ancient grain that may or may not be tolerated by others who have problems with wheat.

Provided by Maxs Grandma

Categories     Bar Cookie

Time 45m

Yield 25 1½

Number Of Ingredients 9

1/2 cup butter (softened at room temperature)
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup spelt flour
1/3 cup rice flour (brown & white blend)
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease 8"x8"x2" pan -- I use the butter wrapper for this.
  • Sift dry ingredients together and set aside.
  • Cream butter and sugar until fluffy.
  • Add eggs and vanilla and beat at low speed until well blended.
  • Add the dry ingredients and mix just until fully blended.
  • Spread in pan.
  • Bake about 30 minutes or until toothpick comes out clean.
  • Cool in pan for about 15 minutes before cutting into 1½" squares.

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