I had a big amount of chestnut flour and I did some research to see how I could use it.
I saw a picture of chocolate brownies with chestnut flour which immediately inspired me...
Easy enough to make they are really a tasty dessert.
Serves: 15/20 squares
Preparation time: 15 minutes
Cooking time: 30 minutes.
Butter - grss-fed, 6 tbsp
150gr chocolate (dark 70%)
50gr chestunut flour
2 tbsp tapioca flour
Coconut sugar - 800gr
1tsp vanilla extract
Raspberries and dry coconut as topping.
Prehaet the oven to 180 degreesC.
Cover with baking paper a 20 cm square pan. (Iused a square aluminium tray).
Melt the butter and the chocolate on low heat stirring often. Remove from the heat and keep aside warm.
Sift the 2 flours then in a mixer add the eggs, sugar and salt and whip on medium/high speed for 5 minutes. The batter should be fluffy and turn pale yellow in colour.
Reduce the speed and add the vanilla, the melted chocolate and the flours.
Mix briefly then mix again well with a rubber spatula.
Pour the batter in the pan and smooth the top.
Bake for about 30 minutes.
Let it cool then cut into small squares and add the topping.
Dip the knife into hot water for clean cuts (when you cut the final squares).