Nutritional information for fresh chestnuts
Heat oven to 325. Whisk flour, salt and baking powder in small bowl; set aside. Fit a 16-by-8-inch sheet
of foil in 8 x 8 square pan bottom and use upper two overhanging sides as a handle. Spray foil with cooking spray.
Chop chocolate and melt with butter over a pan of simmering water. Remove from heat. Whisk in sugar
and vanilla, then eggs. Continue whisking until smooth and glossy. Add dry ingredients till just blended.
Spread batter evenly in pan. Bake until toothpick in center comes out almost clean (40-45 minutes).
Cool 5 minutes in pan. Use foil handles to pull brownies from pan. Cool 3 hours. Cut and serve. Refrigerate 5 days - or freeze.
- 2/3 Cup chestnut flour (or 2/3 cup ground freeze-dried "Slices")*
- 1/2-teaspoon salt
- 1/2-teaspoon baking powder
- 2 oz unsweetened chocolate
- 4 oz bittersweet chocolate
- 10 Tbsp butter (1 stick plus 2 Tbsp)
- 1 C sugar or Splenda®
- 2 teaspoons vanilla
- 3 eggs
*In place of flour, grind enough Slices in your coffee grinder to make approximately 2/3 cup. Sift through a hand held sifter, grind again, and use 2/3 Cup of this "coarse breading" as your flour.