CHESTNUT & CHOCOLATE BROWNIE
Prep 20 mins + chestnut prep time | Cooking 25-30 mins | Makes 16 pieces
For a gluten-free version substitute SR flour with gluten flour.
500g fresh chestnuts or 350g cooked and peeled chestnuts
200g good quality dark chocolate, broken into squares
200g unsalted butter, chopped
1 ¼ cups brown sugar
1 tsp vanilla extract
4 eggs, lightly beaten
1/2 cup self-raising flour
2 tbsp cocoa
TO ROAST CHESTNUTS
Preheat oven to 200°C (180°C fan-forced)
Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open.
Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath.
TO COOK BROWNIE
Reduce oven to 180˚C or 160˚C fan-forced. Grease and line a 16cm x 26cm x 2-3cm deep slab pan with baking paper, leaving a 2cm overhang on the sides of the pan.
Set aside 50g cooked and peeled chestnuts. Place remaining chestnuts into a food processor. Process until fine crumbs form (you’ll need 2 cups ground chestnuts). Set aside.
Place chocolate and butter in a large microwave safe bowl and microwave on high for 2 minutes, stirring with a metal spoon every minute until melted. Set aside to cool.
Using a metal spoon, stir in sugar, vanilla and eggs into chocolate mixture until well combined. Sift over flour, cocoa and salt. Stir to combine. Gently fold through chestnuts. Pour into prepared pan. Chop reserved chestnuts and sprinkle over mixture. Bake for 25-30 minutes until a skewer inserted comes out with moist crumbs sticking. Cool completely in the pan. Cut into squares. Serve with whipped cream and a dusting of cocoa if liked. Enjoy.