Brownies are at the top of my beloved desserts list. I just love it when their top has a shiny crust but their middle is gooey. In the brownie recipe that follows, Ι combine chocolate with chestnuts, both star ingredients of the Christmas cuisine. You can glaze it with the foolproof “cheesecake cream” I propose to you or, as long as you prefer more “pure” flavours, leave it as it is!
- 200 g butter, cut into pieces
- 300 g couverture chocolate, smashed to large pieces
- Zest of 2 large oranges
- 4 large eggs
- 350 g sugar
- 100 g all-purpose flour
- 50 g cocoa powder
- 150 g boiled chestnuts
- 150 g cream cheese
- 50 g powdered sugar
- Preheat oven to 180°C and line a brownie tin (20x24 cm) with baking paper.
- In a non-stick pan over low heat, melt until smooth the butter and the couverture chocolate with the orange zest, continually stirring the mixture – beware not to overheat it!
- Let it cool.
- Using a mixer fitted with the whisk attachment, beat the eggs and the sugar together until the mixture is light in colour, double in size and, when you lift the whisk, a bit of mixture falls from it.
- Combine it gently with the chocolate mixture that has cooled.
- Sift in the flour and the cocoa powder and stir the mixture.
- Add the boiled chestnuts and fold the mixture using a rubber spatula.
- Pour the mixture into the brownie tin and bake for about 35-40 minutes. I bake it only for 25 minutes because I like it when its middle is gooey.
- Allow it to cool and then cut it to square pieces.
- Optionally, beat the cream cheese and the powdered sugar together, using an eggwhisk. When the brownie has completely cooled, glaze its surface with this “cheesecake cream”.