All-purpose flour seems to be on its way out. Recipes are popping up using different kinds of flours, which are supposed to be healthier for you. To me this does not make sense unless it concerns a recipe for bread. Switching from all-purpose to spelt, or any other flour or grain for that matter, is not going to make your baked goods healthy. Recipes still call for sugar, butter and all kinds of other great-tasting-but-not-particuarly-good-for-you ingredients. Having said that I do like to experiment with different flours because they can add a new flavor dimension or texture. Spelt is lovely because it adds a subtle sweetness. Try it out and see what you think.

120 grams (1 stick) unsalted butter, cut into pieces

170 grams (6 oz) dark chocolate, chopped

150 grams (3/4 cup) granulated sugar

150 grams (3/4 cup) brown sugar

3 large eggs

30 grams (1/4 cup) unsweetened cocoa powder

½ teaspoon salt

95 grams (3/4 cup) spelt flour

3 tablespoons cocoa nibs (optional)

Preheat the oven to 165 C (350F). Line an 8-inch square baking pan with parchment paper.

Combine the chocolate and the butter in a pan and heat over a very low flame. Stir mixture until just melted and remove from heat. Whisk in sugars until combined. Whisk in one egg at a time, being careful to incorporate it fully before adding the next one. In a separate bowl combine the cocoa, flour and salt and stir to combine. Add the cocoa mixture to the chocolate mixture and fold in until combined.

Pour batter into the baking pan and make sure the batter is distributed evenly. Add cocoa nibs to the top. Bake in the oven for 30 minutes, when pressing the middle of the brownie it should bounce back slightly. Remove from the oven and with a sharp knife carefully slice along the sides. Let the brownie cool for 15 minutes. Invert on a cutting board, remove the parchment paper and slice the brownie upside down into 16 pieces. Lay another cutting board on top and invert again.

Recipe adapted from Martha Stewart Living Magazine, January 2014.