Chocolate Chestnut Brownies (Gluten Free)
Adapted from Fig Jam and Lime Cordial
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90g (6 tablespoons) unsalted butter
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225g (8oz) 50 60% cacao semisweet chocolate (I used Callebaut 54%)
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150g (¾ cup) sugar
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1 teaspoon vanilla extract
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2 large (59g) eggs, at room temperature
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40g (¼ cup) chestnut flour (sifted)
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135g (1 cup) toasted and chopped nuts, OR 150g (1 cup) chocolate bits (I used Tollhouse chocolate bits that my lovely friend Faith sent me)
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1-2 tablespoons Dutch process cocoa to sift over the top
Buyer's tip: chestnut flour can be found at Simon Johnson stores. Store in a sealed container in a cool place as it spoils easily. Use within a month if possible or store in the freezer for 6 months.
Step 1 - Preheat oven to 175C/350F or 160C/320F with fan.
Step 2 - Measure out all your ingredients and have them ready to go. Line a 20cm (8?) baking pan with parchment paper.
Step 3 - 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.
Step 4 - 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 thats when youll know a state change has occurred. This might take one minute, or it might take several. Stop occasionally to check how its going. Unlike true fudge, its 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 inclusions.
Step 5 - Scrape the batter into the lined tin and smooth out the top. Bake for 25 minutes until just firm. Do not overbake. Allow the brownies to cool completely before lifting them out of the pan and sifting over with the cocoa and slicing.