You will need

  • 200g wholemeal spelt flour
  • 65g Food Thoughts Organic Cocoa Powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 220g unsalted butter
  • 150g Food Thoughts Pure Cacao Melts
  • 150g Food Thoughts Luxury Chocolate Chips
  • 350g coconut sugar
  • 70g date syrup
  • 4 large free range eggs
  • 1 tsp vanilla extract


Preheat the oven to 180C (160C fan). Lightly grease, and line with parchment, a 9x13 inch brownie pan or 20x20cm square tin for thicker brownies.

Into a large bowl sieve together the flour, cocoa, salt and baking powder. The main reason for this is to remove any lumps of cocoa but there will also be a little bran from the spelt flour left at the end. This can either be added to the dry goods or omitted, depending on your preference (it’s still quite finely ground pieces so it doesn’t add much texture so I tend to leave it in, plus it adds flavour).

Place the chocolate chips and butter in a heatproof bowl, set over a pan of simmering water to melt, or in the microwave melting in short 30 second bursts whilst mixing a couple of times. Remove and set aside for a few minutes.

Meanwhile place the eggs, sugar and syrup together with vanilla essence into a bowl and, using a hand whisk, whisk all together for a minute. While whisking pour in the cooled butter and chocolate mixture, whisking until fully combined.

Switch to a spatula and pour in the dry goods and mix together just until everything is combined (add all optional extras if doing so). Scrape the batter into the prepared brownie pan and spread into an even layer.

Bake in the preheated oven for 20-25 minutes. The finished brownies will be puffed up a little but still gooey inside. As the brownies cool the mixture will sink back a little, creating the perfect dense fudgy texture we all love.

Allow to cool at room temperature before transferring to the fridge for a couple hours to cool completely and set. Lift the brownies from the pan and use a sharp knife to cut into the desired size squares.