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Sweet chestnut brownies recipe

by Adele Nozedar on Thursday, 19 April 2012

These deliciously gooey brownies are taken from The Hedgerow Handbook: Recipes, Remedies and Rituals

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  • Makes 16

  • Prepare ahead yes

Ingredients

  • 240g shelled cooked chestnuts
  • 200g brown sugar
  • 2tsp vanilla extract
  • 25ml dark rum
  • 100g plain flour
  • 2 medium eggs, separated
  • 200g unsalted butter
  • 200g dark chocolate, broken up

You will need

  • 20cm square baking tin (deep)

Preparation

  1. Preheat oven to 170C, gas mark 3
  2. Line a deep, 20cm square baking tin with baking parchment

  3. Chop the cooked chestnuts, put them into a bowl, add half the sugar, the vanilla and the rum, mix well

  4. Fold in the flour gradually

  5. In a separate bowl, whisk the egg whites until they form soft white peaks

  6. Gently stir in the other of the sugar to make a soft meringue mixture, then beat in the egg yolks

  7. Melt the butter and chocolate in a heatproof bowl suspended over a pan of boiling water

  8. Remove from the heat and beat into the flour and chestnut mixture

  9. Stir this mixture in to the meringue and then spoon the whole thing into the tin

  10. Bake for 20-25 minutes, until the mixture is just set in the middle

  11. Leave to cool completely before cutting in to 16x4cm squares