December 10, 2012 • Category: Dessert
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.
23 Comments • Comments Feed
Talk about a unique brownie! Very cool. I thought I was walking on the brownie wild side when I made lemon brownies.
Living in Florida fresh chestnuts are not readily available. Like you, I could probably find the canned version.
On December 10, 2012 at 9:16 pm
Belinda @zomppa says:
How wonderful to have them roasted right on the street! Makes me think of New York – I miss it!
On December 11, 2012 at 5:01 am
I looove chestnuts and this is a wonderful idea Joumana, incorporating them in a brownie. Bookmarking this!! It must taste heavenly.
On December 11, 2012 at 5:04 am
ps aren’t you missing parts of your method section?
On December 11, 2012 at 5:05 am
@Magda: Thanks, I must not have saved it before! 🙂
On December 11, 2012 at 6:56 am
Nuts about food says:
I adore chestnuts and just posted a recipe made with marrons glacés so we are totally on the same page!
On December 11, 2012 at 5:17 am
Joan Nova says:
I love chestnuts. I love chocolate. This looks wonderful!
On December 11, 2012 at 8:16 am
Quel délice d’être accueilli par ce carré gourmand…..j’adore ta photo d’accueil qui rend justice à ta beauté. Bisous et bonne soirée
On December 11, 2012 at 1:17 pm
Hi Joumana – love chestnuts and of course, chocolate brownies so this is a must try. Will be using fresh chestnuts though, should I do the usual crosshair cut, boil for 10 minutes then roast thing? Or just boil? Thank you!
On December 11, 2012 at 2:45 pm
@Linda: I would just boil them which would replicate their texture canned.
@Amy: I love Callebaut but here I used Lindt 75% cocoa extra dark and it melts beautifully and is so good even just for nibbling!
On December 11, 2012 at 2:56 pm
Amy Sherman says:
Those look gorgeous! And very decadent yet sophisticated. What chocolate do you prefer for baking?
On December 11, 2012 at 3:03 pm
Would you believe I’ve never tasted a chestnut?! I will have to see the canned variety is available here – these look wonderful.
On December 11, 2012 at 6:58 pm
Maya, Project Pack a says:
Oh wow, this is something I definitely have to try.
On December 11, 2012 at 11:50 pm
Oui, Chef says:
I love chestnuts but we hardly ever cook them here in the States. I do have a resource for marron paste though, so this one is going on the list!
On December 12, 2012 at 7:51 am
what katie's baking says:
i’ve never baked with chestnuts.. i have to buy some to make these!!
On December 12, 2012 at 1:29 pm
I haven’t had chestnuts in years. Many Many years. But am getting ready to make a cake from Dorie Greenspan that calls for it. I will have left over puree so I will have to try this one. I bet they were well received.
You can find the puree at Amazon.
On December 12, 2012 at 2:11 pm
jason argon says:
IT IS A GREAT RECIPE!!! WE BAKED 30 PANS WHICH WE DONATED TO CHARITIES IN OUR AREA ALONG WITH YOUR APPLE DUMPLINGS AND OTHER GREEK SWEETS.EVERYBODY HERE IS GREETING YOU AND A SPECIAL BLESSING FROM MY 103 YEARS OLD GODFATHER!MERRY CHRISTMAS TO YOU,YOUR FAMILY AND THE VISITORS OF YOUR HOSPITABLE SITE!!!http://www.youtube.com/watch?v=Dds6U6ZgtLoTHESE ARE THE GREEK CAROLS OF THE ASIA MINOR GREEKS.BLEE YOU ALL!
On December 24, 2012 at 8:19 am
@Jason: You are too kind! So glad you liked the recipe and Merry Xmas and a wonderful New Year to all of you!
On December 24, 2012 at 8:36 am
Les marrons grillés sont vraiment universels et internationaux ! J’adore ! Quand on passe à côté du marchand, leur parfum est absolument irresistible … Et quand on a un cornet tout chaud dans les mains, on ne peut pas s’empêcher de les dévorer.
Ton brownie est vraiment très gourmand et appétissant. 🙂
Je te souhaite un “bon bout d’an” comme on dit à Marseille.
On December 27, 2012 at 4:12 am
Super pour nous faire découvrir, par ce post, la recette de chocolate brownie, mes petits enfants adorent. Mais je me suis époumoné à trouver un condiments, comme je loge non loin de Evry or je n’y dégote pas régulièrement exactement les mêmes condiments pour une recette. Quand c’est possible on réclame à un ami de s’en procurer à Valence et à défaut je visite sans attendre le guide http://www.mesgourmandises.com qui présente une belle sélection de boutiques en ligne pour faire l’achat sur le web des épices pour cuisiner des bons plats de tous pays. Vous connaissez d’autres pistes pour se faire poster ces épices ? Tous mes remerciements.
On May 1, 2013 at 12:36 pm
j’aime bien cette recette mais je voudrais bien savoir si on peux remplacer les marrons entieres par de la creme de marron , sans modifier le reste de la recette .
merci et bonne soiree
On November 21, 2014 at 11:51 pm
@marlene: Il faut bien faire attention. Si la crème de marrons contient du sucre, alors il faudra diminuer le sucre. Si elle contient de l’eau ou des matières grasses, il faut aussi changer les ingrédients en consèquence.
On November 24, 2014 at 6:30 pm
Comprar Camisetas De Futbol says:
I think that everything posted was actually very
logical. But, what about this? suppose you added
a little content? I ain’t saying your content is not good.,
however suppose you added something to possibly
grab people’s attention? I mean Chestnut/chocolate brownie – Taste of Beirut is a little
plain. You should peek at Yahoo’s front page and note how they create
article titles to get people to click. You might try adding a video
or a pic or two to grab readers interested about what you’ve got to say.
In my opinion, it might make your website a little bit more interesting.
On October 7, 2017 at 3:44 pm