Decadent and delicious, even though they are dairy-free, wheat-free and naturally sweetened! The only problem with them is that they disappear too quickly! 
Hope you like them 
Note: This recipe uses half unbleached plain spelt flour, half wholemeal spelt flour - you can use all wholemeal if you like, but it may end up a little less moist. You can also use butter instead of the oils if you prefer.1. Prepare wholemeal spelt flour first - grind in dry Thermomix bowl on speed 9 for 1 minute:
- 100g spelt grain
Remove to a bowl and set aside. (You won't need all of it.)
2. Preheat oven to 180 degrees C (350 F). Line an 8-inch square baking pan with baking paper, and grease the paper with a little coconut oil (or butter).
3. Nut batter: in Thermomix bowl, mix together on speed 5 for 10 seconds, or until well-mixed:
- 50g macadamia oil (or grapeseed oil)
- 75g Rapadura
- 1/2 tsp vanilla extract
- 1 egg
- 20g spelt flour (part wholemeal spelt flour, part white)
- 1/8 tsp baking powder
- 1/8 tsp salt
- 150g nut butter (I make my own in the Thermomix from almonds, cashews & macadamia nuts)
- 1 Tbspn rice/nut milk
Tip batter into a bowl and set aside.
4. Chocolate batter: without washing bowl, add following ingredients and mix on speed 6 for 20 seconds:
- 60g macadamia oil (or grapeseed oil)
- 90g coconut oil (no need to soften if hard)
- 100g Rapadura
- 1/4 tsp stevia powder
- 1 tsp vanilla extract
- 2 eggs
5. Add and mix on speed 5 for 10 seconds, or just until mixed in:
- 70g spelt flour (part wholemeal, part white)
- 30g cacao powder (or organic cocoa powder)
- 1/4 tsp baking powder
- 1/4 tsp salt
6. Pour half the chocolate batter into the prepared pan and spread evenly with spatula. Place nine dollops of nut batter (a heaped tablespoon each) in three rows on top of the batter (see photo).
With a skewer, (or long sharp knife), gently swirl the two batters together, running skewer lengthwise and crosswise through the batter.
Pour remaining chocolate batter on top of the nut batter layer, add another nine dollops of nut batter using the rest of the batter, and repeat swirling.
7. Bake until a skewer inserted in brownies comes out clean (just a few crumbs, not wet), about 35 minutes. Cool in pan for 15 minutes, then lift out brownies with the paper and cool completely on wire rack before cutting. (I know it's hard to wait, but it will be a bit too gooey if cut while warm.)
Don't eat it all at once!
