Directions
One of the most delicious autumn and winter recipes is brownies made with chestnut flour. The basic recipe is always the same, nothing changes, so we are going to prepare some delicious brownies with dark chocolate, butter, eggs, and sugar, but instead of the classic 00 flour, we will use chestnut flour.
For two reasons. First, because it is gluten-free and therefore allows us to make desserts even for celiacs, and second because it is very good. It is a pity that chestnut flour is so rare because the unique, complex, and aromatic flavor it can give to desserts is incredible. And also like consistency, it manages to replace the wheat flour impeccably, making the desserts soft and beautiful high, even though there is no gluten. Compared to rice flour it is much more consistent and easier to work with. While compared to buckwheat it is finer and suitable for making plum cakes, cakes, and of course these amazing brownies!
There are no particular tips for making gluten-free brownies, the recipe is very simple, but remember to melt the chocolate in a bain-marie, calmly and without haste. The electric whisk or a simple planetary mixer will save you a lot of time and you can cut the brownie’s preparation time in half.
Ingredients and doses for making gluten-free brownies with chestnut flour
12 servings
- 320 grams of dark chocolate
- 200 grams of unsalted butter
- 6 eggs
- 250 grams of brown sugar
- 80 grams of unsweetened cocoa powder
- 5 grams of salt
- 230 grams of chestnut flour
- 150 grams of dried fruit to taste
How to make gluten-free brownies with chestnut flour
Turn on the oven and set the temperature at 170-180 degrees, it always depends on the power of your oven. Better a few degrees less than more, to prevent the brownies from burning.
First, sift the flour and put it in a bowl, then add the salt, cocoa, and mix.
Put the butter and chocolate in a saucepan and melt gently in a double boiler, stirring constantly.
Put the eggs in a bowl, add the sugar, and whip at medium speed with an electric mixer or planetary mixer. Mix well for 4-5 minutes, if you do this by hand, calculate 8 minutes.
When the mixture is fluffy and white, add the flour a little at a time. Once the flour is mixed with the eggs, pour the melted chocolate and possibly the dried fruit you prefer.
Take a 3-4 minute break while the mixer blends the ingredients for the brownies.
With parchment paper cover a rectangular pan measuring 30X20 centimeters, then pour the brownies mixture and carefully level it with the help of a spatula.
Baking the brownies
Put the pan in the oven and cook at 180 degrees for 40 minutes.
To understand if the brownies are cooked, pierce them with a toothpick: if when you take it out it is dry and clean then it means that the cakes are cooked and you can take them out of the oven.
Let them cool down slowly, then cut them into squares and sprinkle with icing sugar if you want. Take a spoon and drop streams of melted chocolate on top to make the brownies even better.
Which wine to pair with gluten-free brownies with chestnut flour and melted chocolate?
All this bitter chocolate sent to a pairing with fortified wines of great structure, with tannins and aromatic power. Sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados are ideal for taming all this chocolate.
If you want to pair a cocktail, the White Russian lends itself perfectly to taming the onslaught of extra dark chocolate.
