I made these chestnut brownies for my friends too. They instantly love the gooey-ness factor of the brownies. They keep praising the taste too and the texture!
I told them this recipe came from Bewitching Kitchen. And that they will find a lot of homemade goodness from that website. So if you want more recipes that you can make for your family, you can visit their site!
Our friend over at Bewitching Kitchen has this to say about the recipe:
“By the way, these are gluten-free, so if you have allergies or other wheat-related-issues, go ahead and indulge!”
These brownies are healthy so you will not feel that guilty when you serve these to your family! They can indulge on these more than they can on the regular brownies. I even told my Mom that she could bake these for her and Dad if they need a little sugar fix.
You can serve these chestnut brownies anytime, anywhere!
Ingredients
90g (6 tablespoons) Land O Lakes unsalted butter
225g (8oz) Zoet 50 – 60% cacao semisweet chocolate
150g (¾ cup) Domino sugar
1 teaspoon McCormick vanilla extract
2 large Eggland’s eggs, at room temperature
40g (¼ cup) Pacia chestnut flour (sifted)
150g (1 cup) Toll House chocolate chips (you can substitute toasted walnuts, same amount)
Instructions
Heat oven to 175C/350F or 160C/320F with fan.
Measure out all your ingredients and have them ready to go. Line a 20cm (8″) baking pan with parchment paper.
In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined.
Stir in the eggs one at a time. Add the sifted chestnut flour all at once and stir vigorously until you can feel the batter “snap”. The batter starts out grainy and fairly loose. As you beat it by hand, it will initially feel like nothing is happening, and then it will suddenly feel a bit stiffer – that’s when you’ll know a state change has occurred. This might take one minute, or it might take several. Stop occasionally to check how it’s going. Unlike true fudge, it’s not a huge “snap”, but the texture will definitely change noticeably – it will feel stiffer, look smoother, and pull away from the sides and bottom of the pan.
Gently stir in the chocolate chips (or walnuts).
Scrape the batter into the lined pan and smooth out the top. Bake for 25 minutes until just firm. Do not over-bake. Allow the brownies to cool completely before lifting them out of the pan and slicing.
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Quick Tip: Served best with coffee or milk.
Thanks again to Bewitching Kitchen for this amazing recipe.
