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Made with dark chocolate and nutty spelt flour, these rich, fudgy brownies are not only egg- and butter-free, they're also packed with sweet fruits, crunchy almonds and a warming pinch of spice.
I'm not sure this rating counts as I had to adapt so much: dark muscovado sugar for example made it feel more like parkin. Plus I used a dark chocolate and vanilla paste as opposed to real dark chocolate. And I'm sure spelt flour is lovely but ... I had cheap Tesco's in (other supermarkets exist). Heigh ho, the cinnamon was organic. And it was nomcious nonetheless.
Very chocolatey but too crumbly. Not sure how to make a firmer consistency..