Monday, 14 February 2011

Monumental brownies








































Each time I've made these chestnut brownies I've willfully ignored the recipe and followed my own course - as you can see they are truly moistly chocolatey and chestnutty.

Melt 140g of butter and 160g of 70% cocoa chocolate in a bowl over a pan of simmering hot water, when melted mix together thoroughly.

Meanwhile put 60g of plain flour, 80g of ground almonds, 1 tablespoon of cocoa powder, 2 teaspoons of baking powder, a large pinch of salt, 150g of caster sugar, 50g of demerara sugar in a bowl and mix together.

When the butter and chocolate has melted leave to cool slightly, then add 2 tablespoons of brandy, 1 teaspoon of vanilla extract and 4 eggs lightly beaten together. Slowly mix in the dry ingredients and finally stir in chopped cooked chestnuts (the vacuum packed ones are more than fine).

I use a pyrex dish (18x26cm) lined with baking parchment and cook in the middle of a preheated oven at 180 Celsius for 30 minutes turning the dish around (for even cooking) half way through. Leave to cool in the dish then slice into desired size and shape and store in an biscuit tin with layers of baking parchment.

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