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A Happy Accident: Chocolate Chestnut Brownies Recipe

4 months ago

A Happy Accident: Chocolate Chestnut Brownies Recipe

choco chestnut brownies

Did you know that the first ever brownie is probably made by accident? One theory says that a chef accidentally added melted chocolate to his batter while another theory tells us that it was made when a baker was trying to make a cake but he didn’t have enough flour to do it. The most popular theory however was that a housewife from Maine accidentally left out the baking powder from his cake batter which caused the cake not to rise. Instead of tossing her “cake,” she cut it into square pieces and the rest was history. Thanks to those mishaps, the moist and fudgy mistake soon bloomed into a treat well-loved all over the world. Most often, it’s filled with nuts, such as this chestnut brownies that goes perfectly well with this beloved treat.

 

Chocolate Chestnut Brownies
Makes 9-12 brownies

 

CHESTNUT MIXTURE
1 ½ cups Chestnuts, boiled and puréed

¼ cup Unsalted butter, softened

¼ cup Cream cheese, softened

½ tsp Salt

1 tsp Vanilla extract

1 Egg

¼ cup Condensed milk

 

BROWNIE BATTER

2 cups Chopped bittersweet chocolate

1 ¼ cups Unsalted butter

1 cup Sugar

3 Eggs

½ tsp Salt

1 tsp Vanilla extract

¾ cup All-purpose flour, sifted

⅓ cup Chopped chestnuts, for topping

 

  1. Make the chestnut mixture by puréeing all the ingredients together in a food processor or in a blender. Set aside.
  2. To start with the brownie batter, melt the chocolate, butter, and sugar in a baine marie or microwave until melted (heat only 30 seconds at a time). Set aside to cool.
  3. To the cooled chocolate, add the eggs, salt, and vanilla extract then whisk until fully incorporated. Mix in the flour.
  4. Prepare an 8-x11-inch rectangular pan greased with butter or lined with parchment paper.
  5. To assemble, spread brownie batter at the bottom then top with chestnut mixture. Using a toothpick, swirl in the mixture into the batter. Top with more chopped chestnuts. Bake in a preheated 350°F oven for 35-40 minutes or until a toothpick inserted comes out clean. Let the brownies cool down before slicing and serving.

 

Recipe by Chef Trisha Ocampo
Photographed by Floyd Jhocson of Studio 100

 

 

Can’t get enough of chocolate? Try these!

Chocolate Turtle Cheesecake

Dairy-Free Chocolate Mousse with Almonds

Mexican Hot Chocolate

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