Chestnut Cream Brownie

Ingredients

• 200 g Dark chocolate (70% cocoa) (Cut into pieces to ease melting)
• 100 g Unsalted butter (At room temperature or melted)
• 200 g Chestnut cream (chestnut puree) (Choose a cream with no added sugar to control sweetness)
• 3 pcs Eggs (At room temperature)
• 150 g Granulated sugar
• 1 pinch Salt
• 1 teaspoon Vanilla extract or vanilla sugar (Optional but adds flavor)
• 100 g All‑purpose flour (Sift to avoid lumps)
• 100 g Hazelnuts (or peanuts) (Coarsely chopped, optional)
• 1 sheet Parchment paper (To line the 20 × 20 cm square pan)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180 °C. Line the square pan with parchment paper, allowing the edges to overhang for easy removal.

   Time: PT10M

   Temperature: 180°C

2. Melt the chocolate and butter

   Cut the chocolate into pieces and place it with the butter in the bowl. Melt in the microwave in 10‑second intervals, stirring between each burst, until the mixture is smooth.

   Time: PT5M

3. Whisk the eggs, sugar and salt

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

   Time: PT3M

4. Add the vanilla

   Stir in the vanilla extract (or vanilla sugar) to the egg‑sugar mixture and mix quickly.

   Time: PT1M

5. Mix the melted chocolate

   Pour the melted chocolate and butter (which should not be scorching) into the bowl and mix until homogeneous.

   Time: PT2M

6. Fold in the flour

   Sift the flour over the mixture and gently fold it in with a spatula, avoiding over‑mixing the batter.

   Time: PT2M

7. Add the nuts (optional)

   Add the chopped nuts and stir just enough to distribute them evenly.

   Time: PT1M

8. Pour the batter into the pan

   Transfer the batter into the prepared pan and smooth the surface with the spatula.

   Time: PT2M

9. Bake

   Bake the brownie and cook for 20 minutes. The centre should remain slightly gooey; a toothpick inserted in the centre should come out with a few moist crumbs.

   Time: PT20M

   Temperature: 180°C

10. Cool and unmold

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

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate (70% cocoa): Milk chocolate, White chocolate (for a sweet variant)
• Instead of Unsalted butter: Margarine, Coconut oil (for a dairy‑free version)
• Instead of Chestnut cream (chestnut puree): Hazelnut paste, Fig jam
• Instead of Eggs: Apple sauce puree (½ cup) for vegan version, Silken tofu (¼ cup)
• Instead of Granulated sugar: Coconut sugar, Erythritol
• Instead of Vanilla extract or vanilla sugar: Vanilla bean (scraped), Almond extract
• Instead of All‑purpose flour: Whole‑wheat flour, Gluten‑free flour
• Instead of Hazelnuts (or peanuts): Sliced almonds, Pistachios
• Instead of Parchment paper: Plastic wrap (for unmolding), Silicone mold

Equipment Needed

• Oven
• 20 × 20 cm square pan
• Parchment paper
• Heat‑proof bowl
• Microwave
• Whisk
• Silicone spatula
• Sieve (optional)
• Cooling rack
• Kitchen scale
• Knife

Critical Steps — Do Not Skip

• Melt the chocolate in short intervals to avoid burning.
• Do not overbake the brownie to keep its gooey centre.

Chef Tips from the Video

• Use high‑quality chocolate (at least 70% cocoa) for an intense flavor.
• For a stronger chestnut flavor, add an extra tablespoon of chestnut puree.
• Lightly dust the top with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap each square in plastic wrap then place in a freezer bag, up to 2 months.

Room temperature: In a dry place, up to 2 days.

Make-Ahead Tips

• The brownie stores very well; make it the day before and serve at room temperature.
• For a warm serving, reheat each square for 10 seconds in the microwave.