salted choc brownie.

Dietary Callouts: Nut Free
Total Time: 45–55 minutes
Cook Time: 30–40 minutes
Prep Time: 15 minutes
Makes: 1× 8x8 inch brownie

Ingredients:
120g unsalted butter, chopped into 1-inch cubes
4 bars Murray River Salt Salted Chocolate
1½ cups coconut sugar
¾ cup spelt flour
½ cup cocoa, cacao or carob powder
3 eggs, room temperature and lightly whisked
2 teaspoons vanilla extract
Pinch of Murray River Salt Pink Flakes

Method:
Preheat the oven to 180°C (bake) and line an 8x8-inch slice or brownie tin with baking paper.
Using a bain-marie (heatproof bowl over simmering water), melt 2½ bars of Murray River Salt Salted Chocolate with the butter, stirring until smooth and glossy. Remove from heat immediately.
Sift in the spelt flour, coconut sugar and cocoa powder.
Add the lightly whisked eggs, vanilla extract and a small pinch of Murray River Salt Pink Flakes.
Fold through gently using a whisk or spatula until just combined.
Pour the brownie batter into the lined tin and scatter the remaining pieces of Murray River Salt Salted Chocolate over the top.
Bake for 20 minutes, then cover loosely with foil to prevent over-browning. Continue baking for a further 10–20 minutes, or until a skewer inserted into the centre comes out mostly clean (a few moist crumbs are perfect).
Remove from the oven and allow the brownie to cool in the tin for 15 minutes before transferring to a wire rack.
Finish with a generous sprinkle of Murray River Salt Pink Flakes before slicing.
Store brownies in an airtight container in the fridge for up to 4 days.

Notes & Variations:

• For extra richness, swirl through 2 tablespoons of melted chocolate before baking.

• For a gluten-free version, substitute spelt flour with a quality gluten-free flour blend.

• Brownies taste even fudgier the next day once chilled.