It is chestnut season! Street cart vendors are roasting them and in our mountain orchard they are all over the ground (unfortunately the kind we have are not edible!). In Beirut, chocolate shops are now offering a big treat this time of year, marrons glacés (glazed chestnuts).
Did you know chestnuts are extremely nutritious yet lower in fat and calories than other nuts? (I did not, but glad to hear it!).
Carole, one of my favorite French blogger posted a recipe for chestnut brownies, except she used crème de marrons, a chestnut cream that I was not able to find here; I used canned chestnuts instead and fiddled with the recipe.
These brownies were extremely well received over here.
Use a 9″ square pan. (Can use an 8″ one as well).
3 oz dark chocolate at 75% ( 100 g)
3/4 cup sugar
1 tbsp honey
2 large eggs
1 stick unsalted butter (100 g or 4 oz)
1/2 cup all-purpose flour
dash of salt
1/2 tsp baking powder
1 tsp rum or vanilla
1 can of whole chestnuts (15.5 oz or 439 g )
1 large egg
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup cornstarch
1 tsp vanilla or rum (or both)
Make the chestnut batter:
Drain the canned chestnuts very well; place them in the bowl of a food processor and purée them; add the sugar and keep the machine going; add the egg, then oil, then vanilla then cornstarch; transfer to a bowl.
Make the chocolate batter:
Melt the chocolate (cut in chunks) with the butter in a skillet or in the microwave. Set aside to cool for a bit. In the bowl of a mixer (or food processor) place the eggs and sugar and run the machine for a few minutes; add the honey and vanilla then the chocolate mixture; in a bowl, place the flour, baking powder and salt; mix with a fork to blend then add the dry ingredients to the chocolate batter an mix till combined.
Plop the chocolate and chestnut batter onto a greased and floured 8 or 9″ pan; bake in a preheated 350F oven till the chestnut batter is cooked (a knife will come out clean). Cool and serve.