Chocolate-chestnut brownies

by Ed Halmagyi


  • 240g dark chocolate
  • 160g unsalted butter
  • 250g brown sugar
  • 400g chestnut purée
  • 3 eggs
  • 150g self-raising flour
  • 50g almond meal
  • 150g white chocolate pieces


1 Preheat oven to 180°C. Combine the dark chocolate and butter in a heatproof bowl and set over a saucepan of simmering water. Melt gently until smooth, then remove from the heat.
2 Transfer to a food processor with the brown sugar, chestnut purée and eggs, then pulse until very smooth. Add the flour, almond meal and pulse to combine. Spoon into a lined 20cm x 30cm slice pan, then scatter the white chocolate pieces on top. Press in lightly, then bake for 25-30 minutes, until just firm to touch. Cool in the tin, then portion and serve.