Dense chocolatey squares of deliciousness that taste of both chocolate and chestnuts. They 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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: brownies, chestnuts, dark chocolate, quick, wholemeal spelt flour
200gdark chocolate drops(I used 74% Chocolate by Trish)
150gdark brown sugar
240gsweetened chestnut purée
2large eggs(I used duck eggs)
100gwholemeal spelt flour
1pinchsea 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
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.