Sunday, January 9, 2011
I'm feeling very grateful towards Chele this month, she nominated leftovers as this month's ingredient for the We Should Cocoa challenge - this really made me put my thinking cap on! (and helped with my resolution to waste less food!!).
There were plenty of options available to me - copious amounts of sprouts (!), about a tonne of strawberry "Roses", scraps of pastry, a half can of chestnut puree and half a pack of vacuum packed chestnuts (from Christmas dinner's sprouts, chestnuts and pancetta), to name a few - I decided to go with the chestnuts, and then for some reason grated them before I looked up any recipes (go figure!!!).
Of course any recipes I read used whole chestnuts (typical!), so I had to improvise and decided to use the grated chestnuts as a flour substitute. I hadn't made brownies for a while, so brownies it was - I played around with my favourite brownie recipes and this is the result.
Even if I say it myself - they were gorgeous! Moist with a fudgy centre, deeply chocolaty with a lovely nutty back note, lovely crispy top - these lads are going to the top of the brownie league table.
375g caster sugar
100g cocoa (good quality)
1 tsp vanilla extract
100g grated (cooked) chestnuts
1 tbsp self raising flour
1 tsp baking powder
Preheat oven to 180 C/350 F
Prepare a 9"/23cm brownie tin (I line mine with parchment paper)
Beat eggs and sugar together until light, fluffy and doubled in volume.
Melt the butter and then add the sieved cocoa - make sure there are no lumps.
Add the butter and cocoa to the eggs and sugar, stir well.
Add the vanilla.
Add the grated chestnuts, flour and baking powder, combine well.
Pour the batter into the prepared tin.
Bake for 40 - 50 minutes.
Remove from the oven when it is cooked at the edges but still nice and slightly wobbly in the centre.
Allow to cool for 20 minutes in the tin, then remove to a wire rack.