Chestnut brownies

These chestnut brownies are perfect snacks during the holiday season. I’ve used gluten-free flour and dairy-free spread, but the original recipe had butter and wheat flour in it. It’s an extremely easy bake, ready within 30 minutes. Do cool the cake in the fridge before slicing it into squares otherwise it will crumble like mine on the picture!

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Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

200 g good quality dark chocolate min 70%
2 eggs
150 g butter
150 g cane sugar
150 g self-raising flour can be gluten-free
150 g cooked chestnuts vacuum packed

Method

Preheat the oven to 180°C.
Melt the chocolate and the butter in glass bowl above simmering water. Mix well and let cool a bit.
Meanwhile whisk the eggs the sugar until foamy, then add to the melted chocolate. Carefully fold in the flour.
Finely chop the chestnuts, then fold into the batter.
Line a square pan (about 22cm) with baking paper, then spoon the batter into it and spread out evenly.
Bake for about 20 minutes, until almost cooked through (the middle should remain a bit gooey).
When completely cooled, slice into cubes.
Dict with icing sugar or cocoa powder if you like.