Dense chocolatey squares of deliciousness that taste of both chocolate and chestnuts. These chestnut brownies have crisp tops followed by deep dark smoothness below. A quick and easy one pan method that leaves little in the way of washing up.
Who else has seen the recent spate of Dan Lepard’s chestnut brownies appearing on food blogs? Well, there’s been a few and I don’t want to get left behind! As we were due to visit friends for dinner the other day, I thought I’d make some. I reckoned they’d make a rather nice after dinner treat.
Chocolate by Trish
Recently, I received another bag of Chocolate by Trish that I wanted to try out. The chocolate buttons are 74% cocoa solids this time. These chestnut brownies seemed like a perfect opportunity to try them out. For those that didn’t catch the last batch I had from her, take a look at this ganache recipe.
The dark Chocolate by Trish didn’t disappoint. I couldn’t help but try a few of the buttons. They have a fragrant fruity aroma which is the first note to hit the tongue followed by varied spicy notes. I had to restrain myself from eating more as they were so good. Like the milk chocolate buttons these melt beautifully and being such a dark chocolate give a really rich quality to the brownies.
Luckily, I didn’t use all the buttons and there are enough left over to make some chocolates for Christmas.
Chocolate Chestnut Brownies
When I went to the cupboard to get out my jar of organic chestnuts that had been lurking there for quite some time, I was surprised to find it was a jar of chestnut puree. Oh well! Never mind, I was planning on adapting Dan’s recipe anyway.
Actually, I was quite pleased by this unintended swap. My chestnut brownies may not have had the contrasting textures of the original, but dare I say it? I suspect that my version might be nicer.
I made the brownies as I so often do with my favourite baking flour, wholemeal spelt. There isn’t a huge amount of flour in the recipe, so it doesn’t exactly make them healthy, but slightly healthier.
As I was somewhat stretched for time, I used my all in one pan method, rather than whisking the egg whites separately as in Dan’s recipe. This not only reduces the time needed to make the chestnut brownies, but it also cuts down on washing up.
Chestnut Brownies Taste Test
Every time I produce a new brownie recipe, I reckon it’s the best one I’ve ever done. And this was no exception. The smell of the mixture baking is quite heady and each dense chocolatey square has the wonderful aroma of both chocolate and chestnuts.
These chestnut brownies are particularly rich and they’re not too sweet either. Must be all that lovely 74% chocolate. A crisp top followed by a deep dark smoothness which melts on the tongue and lingers in the mouth. They’re not exactly squidgy, but they’re not in the least cake like either.
I think I got lucky with the chestnut purée. It’s thick, almost creamy and tastes of marrons glacés. In fact it’s so delicious, I only just managed to resist eating it all with a spoon before ever it reached the chestnut brownies. The marron glacé flavour is very much there in the finished brownie and plays its own role alongside the good strong taste of chocolate.
Most of the brownies disappeared during a prolonged post dinner fireside chat. Luckily, I’d thoughtfully kept a couple back for home consumption. We enjoyed these cold from the kitchen the next day and they were still delicious. They were differently delicious with a new fudgy consistency which was very moreish. Unfortunately that was our lot.
Other Chestnut Recipes You Might Like
- Chestnut biscuits with a chocolate cream filling
- Chestnut cream meringue cake
- Chilli, chocolate & chestnut flourless cake (gluten-free)
- Chocolate chestnut cupcakes
- Chocolate chestnut log
- Italian chestnut cake
For more brownie recipes, why not take a look at my Brownies & Blondies category? I have a lot to choose from and you’re bound to find something there you’ll like.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chestnut brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Please share photos on social media too and tag me @choclette8, so I can spot them.
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Choclette x
Chocolate Chestnut Brownies. PIN IT.
Chestnut Brownies – The Recipe
Chestnut Brownies
Ingredients
- 175 g unsalted butter
- 200 g dark chocolate drops (I used 74% Chocolate by Trish)
- 150 g dark brown sugar
- 240 g sweetened chestnut purée
- 2 large eggs (I used duck eggs)
- 100 g wholemeal spelt flour
- 1 pinch sea salt
Instructions
- Melt the butter with chocolate in a large bowl placed over a pan of hot water.
- Stir in the sugar until any lumps have dissolved.
- Beat in the chestnut puree, followed by the eggs.
- Stir in the flour and salt.
- Pour the mixture into a 23cm (9″) square silicone cake mould or lined tin and bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes. If there’s more than a slight wobble to the top, place it back in the oven and cook for a further 3-5 minutes. But take care that it doesn’t become too firm or you’ll end up with a dry brownie.
- Leave to cool in the mould, then cut into 16 squares.
Notes
Nutrition Estimate
I was given these products for review purposes. However, I was not required to write a positive review and all opinions are, as always, my own. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Elizabeth says
Made these delicious brownies today as I had some chestnut puree to use up. I divided the ingredients to make 4 large brownies (so that I didn’t eat 16 all to myself haha) and it was perfect!
So soft and fudgey. I replaced the egg with a flax egg and it was so wonderful.
Thanks for this spot on recipe!
Choclette says
Thanks for the feedback Elizabeth. So pleased you like the recipe and it’s good to know it works well with flax eggs. I’ll have to give that a try. And well done for not scoffing the lot yourself – can be a hard task sometimes.
Choclette says
Apologies for not replying before now, this one escaped me. I think you can add whatever you like to brownies. I personally wouldn’t with these as the chestnut flavour is fairly delicate and might be lost with additions.
glennamy says
Sound delicious, and I must admit as I get older (48) I now like dark (higher) cocoa content. Never could stand the stuff untill my mid 30’s. I was wondering is this normal as palates mature or is is just down to preference / the person concerned.
Choclette says
My palate has certainly changed over the years and although I still have a sweet tooth, it’s not nearly as sweet as it used to be.
Cornishgirl says
These sound totally delicious – something that I must try!
Judith Luscombe says
Fabulous recipe, just love chocolate brownies, an interesting combination with chestnuts.
Maya Russell says
I’d definitely make these next Christmas – to serve instead of mince pies.
Choclette says
Good idea Maya. I haven’t made them since and I really must as they were very good.
Choclette says
Foodycat – thank you.
Peasepudding – do let me know how you get on if you do make them.
peasepudding says
I am definitely making these, they sound wonderful
Foodycat says
Oh how perfect for Christmas feasting! Merry Christmas!
Choclette says
CC – chocolate and chestnuts is certainly a winning combination in my book.
Chele – it never ceases to amaze me just how many brownie recipes there are.
Dom – so agree, our house always smells lovely for hours after I’ve been baking – who needs pot pourri?
Helen – thanks. What did you think of the buttons – or is it another wait and see?
Maggie, thank you and wishing you the very same.
CityHippy – dark goodness, wonderful words.
KitchenMaid – don’t they grow chestnuts in New Zealand? It must be hard deciding what to do with something so precious, but I don’t think it would be wasted on these.
BVG – look forward to hearing what you have to say, if you do try them.
Bridgett – thank you. They were moist and would have kept for ages I think – if they hadn’t all been eaten!
Johanna – CT informs me that there are large chestnut plantations in Victoria, so hopefully you will be successful in your hunt.
Baking Addict – look forward to seeing what you think if you do get around to making these.
Hazel – I found it quite difficult to describe the texture of these, but they were really good.
Sushma – thank you
Catherine – thank you. Fabulous or fattening – now there’s a debate!
Les Reves – I think you may well be right – luckily for me I have so many new things to try, it may take a while before I manage to make another batch of these.
Tamanna – yes a big bag of chocolate makes me happy too 🙂 I’ve tried beetroot brownies. The ones I made were good, but nothing to rave about -a great colour though.
Nic – thank you for the link and the wishes. My intentions in other blog readings are always higher than I manage to achieve, but I’m hoping to catch up a bit after xmas. Merry Christmas to you too.
Ananda – always happy to have less washing up to do 🙂 My indoor photos are so rubbish, I try to take photos outside. Much harder now it’s so much darker, but I guess not as dark as Finland.
Ananda Rajashekar says
like the idea of one pan method, i seriously envy the the out door photo shoot you make all the time 🙂 lovely brownies!!
nic@nipitinthebud says
just catching up on my reader by deleting most of the unread posts and promising to do better next year!
Saw this recipe and thought of you though :o)
http://www.bbcgoodfood.com/recipes/5046/chocoholics-christmas-pudding
Have a lovely Christmas and best wishes for a happy and healthy 2011. N x
Tamanna says
chestnut in brownies? something new! looks amazing =) and wow look at that gigantic bag of chocolates makes me happy. i saw a recipe for beetroot brownie, which sounds gross but looked decadent!
Les rêves d'une boulangère (Brittany) says
I think this would be addictive!
Catherine says
mmm those brownies look so moist and rich! It must be fabulous being a close aqquaintance to you and getting to taste all these choccy delights!!
Sushma Mallya says
sounds interesting and looks perfect
Hazel says
These sound absolutely incredible! I love darker desserts that are less sweet – so these sound perfect! Very intrigued by the texture, as you described they as fudgy yet not gooey – very interesting. I wish I could try one!
Baking Addict says
Sounds delicious! I definitely have to give this a try.
Johanna GGG says
chestnuts in brownies sound like fine festive fare – will be bookmarking these and rushing out for jar of chestnuts – or hunting for one at least as is the case in my neck of the woods!
Bridgett says
I could never resist these. You always make something fantastic! I love how moist these look.
Brownieville Girl says
Oh I have to try these – can’t wait!!!
The KitchenMaid says
I have one tiny precious tin of chestnut puree (which costs about as much as gold puree here) which I don’t think I could bear to use in brownies unless I ate them all myself. That doesn’t seem to be in the spirit of Christmas so I might just have to make these and share them!
cityhippyfarmgirl says
There is nothing I like better than taste testing dark chocolate. Finding all those subtle chocolatey tones that lie hidden within the dark goodness.
And dark goodness is what your brownie looks like 🙂
Maggie says
Mmm these sound amazing.
Happy Christmas and New Year Choclette. Mx
Helen @ Fuss Free Flavours says
Sounds lovely! they look lovely and moist and soft.
I have some of those chocolate buttons too!
Dom at Belleau Kitchen says
LOVE LOVE LOVE the chestnut so I bet these brownies were exceptional… i’ve been baking crazy today too… so lovely when the house fills with the aroma of baking x
Chele says
Oh YUMMO!! They sound wonderful. Funny you have posted this recipe today, I’ve just made a Christmas Brownie recipe too, not as grand as yours though but great minds must think alike lol
The Caked Crusader says
chocolate chestnut brownies – now there are three words that reallllly belong together! Heaven