Walnut Espresso Brownies

Ingredients

• 120 g butter
• 400 g dark chocolate (at least 70% cocoa)
• 80 g whole cane sugar
• 120 g apple sauce or applesauce
• 40 ml espresso
• 0.5 tsp vanilla powder
• 3 eggs
• 150 g Spelt flour Type 1050
• 30 g almond flour (2 tbsp)
• 2 tbsp strong defatted cocoa powder (14 g)
• 1 pinch coarse sea salt
• 120 g walnut kernels

Instructions

1. 1.

   Melt butter and 300 g dark chocolate over a double boiler, then let cool slightly.

2. 2.

   Stir in whole cane sugar, apple sauce, espresso, and vanilla powder. Beat in eggs one at a time, folding each into the mixture.

3. 3.

   Combine spelt flour, almond flour, cocoa powder, and pinch of salt.

4. 4.

   Coarsely chop walnuts and set aside about 40 g. Chop the remaining chocolate as well.

5. 5.

   Fold the reserved walnuts, chopped chocolate, and dry mix into the batter. Pour into a parchment-lined baking pan and smooth the top. Sprinkle the remaining walnuts over the surface. Bake in a preheated oven at 180 °C (160 °C fan; gas range level 2–3) for about 40 minutes.

6. 6.

   Cool completely, cut into 20 pieces, and serve.