Chestnut Brownies

I have been subscribed to Canadian House & Home for a number of years. I like it mainly for the design aspect but there are also recipes in every issue. I have been eyeing this holiday recipe since November 2001!! In fact, I even bought chestnut purée years ago. Seven years later, I finally made them!

My sister and her boyfriend fly to my part of the country for her workplace Christmas party every year. Since they both like sweets, I thought I would make these chestnut brownies as a special holiday treat. The recipe for brownies was very successful. They were dense, gooey and sweet. My sister's boyfriend especially liked them. However, I am not sure that the chestnut part really adds anything to the brownie.

Can of chesnut spread. Isn't the picture of chestnuts so cute?

What chestnust spread looks like: sweet yumminess!

Chestnut Brownies - makes 15

Adapted from Canadian House & Home, November 2001.

The original recipe actually called for bite sizes. However, I did not have the patience to spoon the different layers for 48 brownies. I barely had the patience for 12. I also did not have the lining for mini muffin cups.

Brownie Batter

* ½ cup unsalted butter

* 6 oz. bittersweet chocolate

* 3 large eggs

* ¼ tsp salt

* 1 tsp vanilla extract

* 1-½ cups granulated sugar

* 1 cup all purpose flour

* 12 muffin tin liners

Preheat oven to 350F.

Melt the butter in a sauce pan.

Remove the butter from heat and stir in the chocolate until melted.

In a bowl, whisk together the eggs, salt, vanilla and sugar.

With a rubber spatula, fold in chocolate mixture then gradually fold in flour.

Set aside.

Brownie Batter.

Chestnut Mousse
* ¾ cup chestnut purée

* ½ cup ricotta cheese

* ½ cup granulated sugar

* 2 large eggs

* ½ tsp vanilla extract

Using a wooden spoon, mix together chestnut purée and ricotta.

Blend in rest of ingredients.

Set aside.

Chestnut mousse.

To assemble the brownies
Line muffin tins with paper liners.

Fill each cup with 2 tbsp of brownie batter by pushing into the cup with a finger wetted with cold water.

Next add a tbsp + a tsp of chestnut mousse on top.

Finish by using a tablespoon measure to top each cup with a level spoonful of brownie batter.
Bake in the middle rack of the oven for 25-27 minutes (or until toothpick comes out clean).

Filling the muffin cups was hard work!

The final product was worthwhile though!

For other chocolate-y desserts:
Chocolate Fondue
Chocolate Pecan Cheesecake
Chocolate Pie with Meringue Topping
Flourless Chocolate Torte
French Chocolate Bark
Dark Chocolate Truffle Cupcakes
Hershey's "Perfectly Chocolate" Chocolate Cake