Chestnut Cream Brownie

Ingredients

• 200 g Dark chocolate (70 % cocoa) (Cut into pieces)
• 150 g Unsalted butter (Cut into cubes)
• 200 g Chestnut cream (Sweet chestnut jam)
• 3 unit Eggs (At room temperature)
• 150 g Granulated sugar
• 5 ml Vanilla extract (About 1 teaspoon)
• 100 g All-purpose flour (Sift before use)
• 1 pinch Salt
• 100 g Walnuts (halves) (Coarsely chopped, optional)

Instructions

1. Preheat the oven

   Preheat the oven to 180°C.

   Time: PT5M

   Temperature: 180°C

2. Melt the chocolate and butter

   Cut the chocolate into pieces and the butter into cubes. Place them in a microwave‑safe bowl. Heat in 10‑second intervals, stirring between each burst, until the mixture is smooth and homogeneous.

   Time: PT5M

3. Mix the eggs, sugar and salt

   In a large bowl, whisk the eggs with the sugar and a pinch of salt until the mixture becomes pale and slightly fluffy.

   Time: PT5M

4. Add the vanilla and chestnut cream

   Stir in the vanilla extract then the chestnut cream, mixing until a homogeneous consistency is achieved.

   Time: PT2M

5. Incorporate the melted chocolate

   Pour the melted chocolate and butter (which should not be too hot) into the egg mixture and stir gently.

   Time: PT2M

6. Add the flour

   Sift the flour over the bowl and fold it in with a spatula, gently folding until just incorporated, without over‑mixing the batter.

   Time: PT5M

7. Fold in the nuts (optional)

   Add the coarsely chopped nuts (or peanuts) and mix lightly.

   Time: PT2M

8. Prepare the pan and pour the batter

   Line a 20 × 20 cm square pan with parchment paper, then pour in the batter, smoothing the surface with the spatula.

   Time: PT3M

9. Baking

   Place the pan in the oven and bake for 20 minutes at 180°C. The centre should remain slightly molten.

   Time: PT20M

   Temperature: 180°C

10. Cooling

    Let the brownie cool in the pan for 10 minutes, then detach the parchment and transfer the cake to a wire rack to cool completely before cutting.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate (70 % cocoa): Milk chocolate, Couverture chocolate
• Instead of Unsalted butter: Margarine
• Instead of Chestnut cream: Sweet chestnut purée
• Instead of Eggs: Apple sauce (3 tbsp) for vegan version
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Vanilla extract: Vanilla sugar, Vanilla bean
• Instead of All-purpose flour: Whole wheat flour
• Instead of Salt: Sea salt
• Instead of Walnuts (halves): Peanuts, Almonds

Equipment Needed

• Oven
• 20 × 20 cm square pan
• Parchment paper
• Microwave‑safe bowl
• Whisk (manual or electric)
• Silicone spatula
• Sieve
• Cooling rack (optional)
• Kitchen scale (optional)
• Microwave (optional)

Critical Steps — Do Not Skip

• Preheat the oven
• Melt the chocolate and butter
• Add the flour
• Baking

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70 % cocoa) for a rich flavor.
• Butter should be at room temperature before melting to avoid lumps.
• Sift the flour to avoid lumps and achieve a light texture.
• For an even more indulgent taste, add a tablespoon of salted butter caramel to the batter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 4‑5 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, the brownie keeps 1‑2 days, covered.

Make-Ahead Tips

• The brownie tastes best the next day, when it has had time to firm up.
• Keep it in the refrigerator and warm slightly in the microwave before serving.
• You can prepare the batter ahead, cover and keep it refrigerated for 12 hours before baking.