Chocolate and Chestnut Brownie
Delicious cakes that can be perfectly served with a cup of hot cocoa.
Ingredients for 8 portions
200 g dark chocolate
250 g butter
150 g brown sugar
1 teaspoon instant coffee
1 teaspoon vanilla flavouring
100 g unsweetened chestnut puree
200 g wheat flour
2 tablespoons unsweetened cocoa powder
0.5-teaspoon baking powder
Preheat oven to 160 °C. Butter a 22 cm square baking sheet and line it with the paper for baking.
Put the pan with butter and chocolate on a burner. Gradually heat its content at low temperature and mix thoroughly several times. After the chocolate has melted and you have a completely smooth chocolate mixture, put the pan off the heat.
Mix eggs, sugar, coffee, and vanilla flavouring in a bowl. Add the cooled melted chocolate and chestnut puree into the resulting mixture.
Put flour, salt, cocoa and baking powder into another bowl. Mix well the ingredients and add the chocolate and chestnut mixture.
Pour the batter on the baking sheet, carefully align the top, and put it into the preheated oven for 40–50 minutes. To make your brownie soft and juicy, keep it in the oven until the cake top is cured, remaining soft inside.
Cool well the baked cake. The cooled cake can be poured with chocolate and cut into equal big pieces or brownies, which are then laid out on a plate or a large shallow dish and served to the table.