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    Chestnut Brownies

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    Chestnut Brownies

    Marinating the chestnuts first in a simple mixture of brown sugar, vanilla and rum, give these brownies something sweet and a dusty flavour. Here, the chestnuts are chopped beforehand, which helps the syrup to soak in and, after they're baked in the brownie, helps them to taste almost candied in the crumb.

    • Total time: 30 mins


    • 240g tin cooked chestnuts
      200g brown sugar
      25ml dark rum
      2 tsp vanilla extract
      2 medium eggs, separated
      200g unsalted butter
      200g dark chocolate, broken into small chunks
      100g plain flour


    1. Line a deep, 20cm square tray with nonstick baking paper. Chop the chestnuts, and in a bowl, stir them with 100g sugar, rum and vanilla. In a clean bowl, beat the egg whites until they form soft white peaks. Slowly beat in 100g sugar, one tablespoon at a time, until you have a soft meringue. Then, beat in the egg yolks. Melt the butter and chocolate in a bowl over a pan of simmering water (the water should not touch the bowl). Once all the chocolate has melted, remove from the heat and beat into the chestnuts and flour. Stir the mixture into the meringue, then spoon into the prepared tray. Bake at 170C (150C fan-assisted)/335F/gas mark 3, for 20-25 minutes, then leave to cool completely in the tray before cutting.

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