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!
- 150 g Butter
- 150 g Dark Chocolate
- 3 Eggs
- 125 g Coconut Sugar (or light muscovado)
- 1 tsp Vanilla Extract
- 125 g Rice Flour
- 200 g Chestnut Puree (or whole roasted chestnuts)
- 1 tbsp Rice Flour
- 6 tbsp Milk
- 2 tbsp Maple Syrup
- 2 pinch Sea Salt Flakes
- 1 dusting Icing Sugar
- 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)
Super delish!! Made them with coconut oil and oat milk as daughter is dairy-free and they were still fudgey and yum, thank you 😋