Chestnut Brownies
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.
Servings: 16 pieces
Calories: 247kcal
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 heatproof bowl placed over a pan of hot water. Remove the from the heat.175 g unsalted butter, 200 g dark chocolate drops
- Add the sugar and stir until smooth and any lumps have dissolved.150 g dark brown sugar
- Beat in the chestnut puree. Then beat in the eggs, one by one.240 g sweetened chestnut purée, 2 large eggs
- Sieve in the flour and salt and stir gently until just mixed in.100 g wholemeal spelt flour, 1 pinch sea 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.
Nutrition
Calories: 247kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 17mg | Potassium: 207mg | Fiber: 2g | Sugar: 12g | Vitamin A: 312IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg