Chocolate Chestnut Brownies
- Jan 31
- 1 min read
Updated: Feb 2
These brownies are sweet, squidgy and absolutely delicious. Recipe instructions tweaked based on the original from Carolines Cooking website.
They (I think) keep very well for a few days, but they won't last that long.
I've found that a ceramic dish works better than a tin.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let the meat cool before proceeding to maintain tenderness.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent a soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to maintain flakiness. If it becomes too soft, chill it and score the top lightly without cutting through.
Notes
1
Preheat oven to 180C, and line a small ceramic baking dish (18x13cm) with baking parchment.
2
Sieve all the dry ingredients into a largish bowl (especially the soft brown sugar which will leave some sugary pebbles in the sieve to be disposed of). If using salt flakes, add these to the bowl separately.
3
Put the dark choc chips and the butter (cut up a bit if you're feeling keen) into a mug or small jug, and melt in the microwave. DO NOT DO ANYTHING ELSE AT THE SAME TIME. Microwave in 10 second bursts and stir after each - should take no more than 40 seconds in total.
4
In a mug or similar, whisk the eggs until a uniform mixture (20 seconds should do it), then add the vanilla paste and give it a token mix to amalgamate.
5
Add the melted chocolate/butter mixture, as well as the beaten eggs & vanilla paste to the dry ingredients. Mix well until there are no eggy streaks or dry flour in the bowl.
Scrape (there is no "pouring") the mixture into the lined baking dish and spread out to the corners. Even out the top, and bake for about 35 mins until a cocktail stick test comes out clean.
6
Leave to cool for about 10 mins, then tip the block out and remove the baking parchment. I trim off the edges (and then eat them) before cutting into squares. Place on a plate if feeling fancy.
Instructions
70g chestnut flour
30g ground almonds or almond flour
30g cocoa powder
45g caster sugar
75g soft brown sugar
half tsp baking powder
large pinch salt
90g dark choc chips
70g unsalted butter
2 eggs
1 tsp vanilla paste
Chocolate Chestnut Brownies
Chocolate Chestnut Brownies
Helen
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These yummy, squidgy brownies are gluten free, and would keep for a couple of days (but the chocolatey goodness will have been eaten by then).
Servings :
10-12 brownies
Calories:
Prep Time
10 mins
Cooking Time
35-45 mins
Rest Time
10 mins
Total Time
about an hour
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