Just in time for Easter, this recipe is rich, chocolatey heaven. Each little brownie is a delicious burst of nutty, fudgy, chocolate biscuit-brownie hybrid. As with most of the recipes I share on my blog, it is SO easy to make, and they take just 10-12mins to bake!

This is a chocolate-heavy recipe - requiring 290g - so choosing a good quality chocolate that you enjoy is paramount. I have used Pana Chocolate in this recipe. Pana Chocolate is raw, organic, dairy free, gluten free, vegan, refined sugar free and handmade. 

And despite the whack of chocolate in this recipe, it is still a healthier treat (I say healthier because really, we don't need treats every day or week!) - with 100% wholegrain spelt flour and raw honey to sweeten. 

Wholegrain flours (purely the grains stone-ground and unprocessed beyond that) leave all of the 27 vitamins and minerals intact in the flour - processed white, unbleached or wholemeal (note the difference between wholemeal and wholegrain) flours have all been highly processed - with the majority of the vitamins and minerals destroyed or removed, the gluten removed then artificially replaced later on. They are a nutritionally devoid product, vs wholegrain flours which are still a natural product with some nutritional value!

The same goes for refined sugars - if you'd like a post on the differences between refined sugars and unrefined (and what's what) let me know in the comments below and I'll put one together for you along with some really great books!

I used half Pana Chocolate in the Eighty Bar and half of the Raw Cacao bars. The Raw Cacao is still a dark chocolate, (in my opinion) with a minimum 60% cacao content. If you want a very dark, slightly bitter chocolate, then I recommend going with the Eighty. Otherwise, if you prefer a slightly sweeter flavour, opt for the Raw Cacao bars or one of the many flavours. I would leave out the Eighty next time around, because when I've made this recipe before, I prefer the sweeter finish (but it's still very rich and dark chocolatey)

Spelt Chocolate Fudge Brownies Recipe (refined sugar free)


  • 1 1/4 cup of organic 100% spelt wholegrain flour
  • 1/2 tsp cream of tartar
  • 1/4 tsp of bicarbonate of soda
  • 1 cup of walnuts, chopped
  • 290g of Pana Chocolate Bars of your choice
  • 125g unsalted butter
  • 3 tablespoons of raw honey
  • 2 large eggs


Chop two of the chocolate bars (or 90g of chocolate) into small chunks / chips. 

Place the flour, cream of tartar, bicarb soda, chopped walnuts and chopped chocolate into a large mixing bowl. Stir until well combined, and make a well in the centre.

Combine the butter and remaining 200g of chocolate in a small saucepan. 
Set over a low heat and stir until melted and smooth. 
Remove from the heat, and add the honey. 

Beats the eggs well with a fork, then add to the chocolate mixture.
Pour the chocolate mixture into the flour, and stir until just combined. 

Cover and refrigerate for 1hr.

Preheat the oven to 180℃. Line two baking trays with grease-proof paper.

Use a tablespoon of mixture, rolling each into balls and placing on the prepared tray. 
You can space them about 5cm apart - they only spread very slightly.

Bake for 10-12mins - they will still be soft when you remove them from the over but will harden as they cool. 

Enjoy them warm or cool - I love them with tea!

Kelsey xx
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