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!
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Ingredients
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- 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
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- 150 g cream cheese ,
- 50 g powdered sugar
Instructions
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- 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”.
