Chestnut Swirl Brownies

Brownies with a hint of Christmas – these soft and chewy little cuties are sure to be a hit with the whole household and they are a cinch to make.

Easy to freeze too and defrost within 20 minutes, so a great recipe to bake ahead of the festivities. Also, a brilliant way to use up the chestnut puree sitting in the back of your store cupboard!

Chestnuts are a little kitchen hero ingredient as they are packed with vitamin C for immunity and they are a slow release high fibre food which can keep us fuller for longer.

The icing sugar is optional, but as all my recipes have a bit less sugar than many people are used to, icing sugar is a sneaky way of making people think it has more sugar than it really does!

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Chestnut Swirl Brownies

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Baking, Snacks & Treats
Servings 16 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Nut-free, Vegan, Vegetarian


Brownie Base

Chestnut Swirl


  • Heat your oven to 180 degrees non-fan/160 degrees fan.
  • Break up the chocolate and melt this with the butter in a saucepan on a gentle heat. Stir from time to time to combine well.
  • In the meantime, crack the eggs into a separate bowl and mix well with a hand or electric whisk.
  • Add in the coconut sugar and vanilla and mix well again so that it makes a light bubbly mixture.
  • Then stir in the rice flour and then the chocolate butter mixture. This makes the base of the brownies.
  • To make the chestnut swirl, blend up the chestnut puree, rice flour, milk and maple syrup in a mini food processor or using a stick blender. Then add in a pinch of sea salt flakes.
  • Grease and line a square 8 inch x 8 inch brownie tin with some baking paper. Pour the chocolate mixture into the lined brownie tin, pressing it well into the corners.
  • Spoon the chestnut swirl onto the top of the brownie mixture and use a fork to swirl it into the chocolate mixture so it makes it beautifully marbled throughout – don’t over mix.
  • Sprinkle over a few more flakes of sea salt over the top – just a few!
  • Place into the oven for 25 minutes until cooked all the way through.
  • Cool on a baking rack, dust with icing sugar if you want, and then cut into squares.


  • Storage: Store in a cake tin for 4 days or in the freezer in a container for 3 months.
  • Dairy Free: Use dairy free spread or odourless coconut oil. Swap milk to almond, or cashew
  • Egg Free: Swap the eggs for 3 tablespoon of ground flax seed and 6 tablespoons of water OR 4 ½ tablespoons of whisked chickpea water (known as aquafaba).
  • Nut Free: Swap chestnut puree for light tahini (sesame paste)
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