For the longest time, the printed version of Celia's recipe for chestnut fudge brownies has been at the top of the stack in my 'must cook' folder. I've simply been waiting to get my hands on some chestnut flour.
Over a period of several months, I had rung around several businesses in my home town, and even gently badgered the owners of the health foods store five minutes from home (pleading with them to add chestnut flour to their stock), all to no avail. Then I saw Australian-grown products by Cheznuts showcased by Lorraine from Not Quite Nigella. Lorraine was kind enough to put me in touch with the producers (thank you ﭢ ).
Cheznuts owners, Jane and Brian Casey, are indulging their lifelong passion for chestnuts on a farm near Bright in the north east of Victoria. When they originally bought the property in 1986 it had 60 neglected chestnut trees, and they have turned this into a flourishing plantation of some 2,000 trees. The cold wet winters and warm dry summers, together with rich soil means the Alpine Valley region offers the perfect growing conditions. Cheznuts a.k.a. Australian Gourmet Chestnuts supplies fresh chestnuts direct from the farm, together with sweetened chestnut puree (watch this space!), chestnut flour and whole sweetened chestnuts in syrup. A full internet mail order service is available from Cheznuts, so no more searching for chestnut flour. Happy dance time. So now, over to these fudgy chestnut flour brownies. The clever cook that she is, Celia adapted her all time favourite chocolate brownie recipe specifically so that she could bake 'a really good brownie' for a coeliac friend. After 15 years of trying, she substituted chestnut flour for plain flour, and hit on a winner. That's what I call dedication. ❤❤❤ The first time I tried my hand at these brownies was just prior to Christmas and I'm happy to admit I ended up with an oily slab of chocolatey goo. Initially, I wasn't quite sure what went wrong, but now I know that I hadn't given enough time to beating the brownie mixture. Absolute piglets that we are, Peter and I still ate some of the failure. I was determined to get it right, so after a delicious consultation with Doctor Celia, I was ready to start again. This time, success! I baked this batch of brownies for some dear girlfriends who were joining us for lunch. There's simply no time to fiddle faddle and style food perfectly in those circumstances. Hence my photographs on this occasion are probably not the best. Friends are my priority, I'm sure you understand. ﭢ The verdict? As we 'girls' chatted over a glass of wine after lunch, Peter stealthily demolished several slices of brownie, evidenced by a large mass of cocoa powder down the front of his T-shirt (I wish I had managed to grab a photo of that!). Do I need to say anything more? These brownies are rich, delectable and moreish, and the recipe is a keeper. Enjoy. FUDGY CHESTNUT BROWNIES A LA CELIA 90g unsalted butter 225g semi sweet chocolate - 50–60% cacao (NB: this is the 'first batch') 150g (¾ cup) sugar 1 teaspoon vanilla extract 2 large free range eggs, at room temperature 40g (¼ cup) chestnut flour (sifted) 1/3 cup lightly roasted hazelnuts*, chopped 135g semi sweet chocolate callets, extra (*NB: this is the 'second batch') Dutch cocoa powder, for dusting Preheat your oven to 175 degrees C or 160 degrees C fan forced. Grease a 20cm square pan and line the base and sides with baking paper. Melt the butter in a saucepan, then add the first batch of chocolate. Stir this over a low heat until the chocolate has melted and the mixture is smooth. Remove the saucepan from the stove top and turn off the heat. Now add the sugar and vanilla extract, and stir until combined. Next, stir in the eggs one at a time. Then add the chestnut flour all at once. At this stage, I went from using a good solid spatula to a hand held electric mixer. Continue to beat the brownie batter until you feel a change in the consistency. Celia describes this stage of the process as follows:
So now you have a brownie mixture that is rich and thick, and coming away from the sides of the pan. This is where you stir in the hazelnuts and the second batch of chocolate callets. Use a wooden spoon or spatula and stir until smooth.
Transfer the brownie batter into the lined tin and smooth over the top using a spatula. Bake for 20-25 minutes until the brownie slab is just firm. Allow to cool completely before lifting the slab out of the pan and handle it with care, as it is very delicate. Dust with cocoa powder and serve sliced. Store in an airtight container. *Notes: I used Callebaut 54.5% dark callets 811NV for the first batch, and Callebaut 33.6% milk callets 823NV for the second batch. If you prefer an all-chocolate version of these brownies, leave out the hazelnuts and use 150g for the second batch of chocolate. 'The batter starts out grainy and fairly loose. As you beat it by hand, it will initially feel like nothing is happening, and then it will suddenly feel a bit stiffer – that’s when you’ll know a state change has occurred. This might take one minute, or it might take several. Stop occasionally to check how it’s going. Unlike true fudge, it’s not a huge “snap”, but the texture will definitely change noticeably – it will feel stiffer, look smoother, and pull away from the sides and bottom of the pan.'
Tell me my dear friends and fellow cooks, do you enjoy a good chocolate brownie? And will you go to extraordinary lengths for your friends? Thank you for taking the time to pop in and leave a comment. I do love your feedback.
38 Comments
Lizzy
17/1/2015 08:04:34 am
Thanks Laura, this recipe is rather excellent!
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12/1/2015 01:22:49 pm
I love Bright! It's a beautiful foodie destination on the way to the snow. When we lived in Victoria we spent a lot of time there.
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Lizzy
17/1/2015 08:04:59 am
Well worthwhile, Maureen... I recommend this recipe, it's a keeper!
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Peter
12/1/2015 07:48:19 pm
Ha! Caught out. Can you make these again, please!
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Lizzy
17/1/2015 08:05:09 am
Yes my love!
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12/1/2015 08:57:06 pm
Oh gosh, Lizzy that last photo made us weak on the knees! We were fighting it as we read through, but failed xx
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Lizzy
17/1/2015 08:05:23 am
Thanks Julie and Alesah!
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Lizzy
17/1/2015 08:05:53 am
Glenda, you are an amazing cook and home gardener and I am in awe! This recipe is a keeper too! Let me know if you do make the flour!
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Lizzy
17/1/2015 08:06:20 am
John, chestnut flour is well worth investigating. Thanks for stopping by.
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Lizzy
17/1/2015 08:07:03 am
Janie, that woman... Celia... is a wonderful woman and a clever cook. Yes, do try this recipe for your GF nephew. Thanks for stopping by!
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13/1/2015 07:29:22 am
These brownies look absolutely delicious! I think I may have to try some chestnut flour - I like trying new things. Thanks for sharing and inspiring Liz x
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Lizzy
17/1/2015 08:07:22 am
Hi there Miss FF. Yes, most definitely a good recipe to try!
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13/1/2015 07:48:45 am
So glad you've published this Liz. I haven't used chestnuts for ages. I wrote a post a while back about them and then made Nigella's (the other one!) chocolate chestnut refrigerator cake. It's delicious. But now I want to try this recipe. Ta very much.
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Lizzy
17/1/2015 08:08:04 am
Hiya Ambra... I must stop in and see your chestnut recipe. Love you work, as you know. Do try this, it's a cracker!
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13/1/2015 08:28:33 am
I've made these Liz and they are amazing! How nice to find Australian chestnut flour, I had to use imported. I just might need to make these yummies this week again now you've reminded me :)
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Lizzy
17/1/2015 08:08:48 am
Hi Bec, yes I thought you had made these brownies and wondered where you'd found the chestnut flour in Canberra. It's great to use home grown product, and the people at Cheznuts are so nice!
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13/1/2015 03:13:35 pm
Thank you for the lovely shout out Lizzy! And I've made these brownies of Celia's and they are truly delicious :D
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Lizzy
17/1/2015 08:09:10 am
Lorraine, my pleasure... thanks so much for pointing me in the direction of Cheznuts xo
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13/1/2015 07:37:21 pm
Ha... Do I enjoy a good chocolate brownie? Is the sky blue... I would go to GREAT lengths to get my hands on bite of brownie. These days I go above and beyond for my friends, it took so many years to find the amazing people I have in my life these days, so I am holding on to them tight. Great looking brownie, again, if you ever need anyone to taste test your amazing eats, Im your girl. Happy hump day lovely lady. xox
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Lizzy
17/1/2015 08:09:52 am
Hello there lovely Anna! Friends are very important, aren't they... and worth treasuring indeed. Next time I bake these, I will give you a shout out! xo
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Hi Lizzy,
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Lizzy
17/1/2015 08:10:30 am
Hi there! Oh, next time you visit Bright, you must seek out Cheznuts. At least you know where to go to buy online too! My pleasure, thanks for stopping by!
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Lizzy
17/1/2015 08:10:52 am
Celia darling, my pleasure... all mine... thanks for guiding me through the recipe steps xo
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15/1/2015 07:07:38 pm
my sister bakes a lot with chestnut flour and I know her girls will love these! I used to do anything for my friends, until I was taken advantage of :)
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Lizzy
17/1/2015 08:11:27 am
Oh Tandy, that's not fair of people taking advantage. I hope you have found some true friends now! Please do pass this to your sister, the recipe is a beauty! x
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Lizzy
26/1/2015 02:12:46 pm
Oh David, this IS perfect! Enjoy... and wear a bib! xo
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26/1/2015 03:02:09 pm
I love using whole roasted chestnuts in stews and so on, but I've never tried baking with chestnut flour before!
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Lizzy
27/1/2015 07:51:56 am
Oooooh Amanda, you've given me an idea now, thanks! Do try the chestnut flour, it's fab!
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Lizzy
27/1/2015 07:52:22 am
My pleasure, Beck... I can highly recommend this recipe and the Cheznuts!
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Lily
4/2/2015 10:13:51 pm
Hi Lizzy, Love reading your blog! Celia tells me that you are a fan of Sicao chocolates. I usually use Callebaut but noticed that Sicao is available at a great price, and was wondering what your thoughts are on Sicao chocolates please? Keep up the great work on your blog!
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Lizzy
5/2/2015 07:38:09 am
Hi Lily, thanks for your kind words... I was using Sicao for a time... and was perfectly happy with them... in terms of cost, the price was great. I have changed recently to Callebeaut and have been especially happy with it, especially the rich flavour! If you are on a budget, Sicao is great.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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