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Chocolate and chestnut brownies (Gluten-free)


300g butter

300g dark chocolate broken into pieces

5 eggs

450g granulated sugar

1 tsp vanilla extract

200g Shipton Mill Chestnut Flour

1tsp salt


Preheat oven to 180C/350F/gas 4.

Line brownie tin (34cm x 25cm/13" x 10") with parchment or magic paper.

Gently melt butter and chocolate in a bowl over a saucepan of barely simmering water.

Beat the eggs, sugar and vanilla until thick and creamy.

When the chocolate and butter have melted, remove from heat and add the egg and sugar mixture.

Sift chestnut flour and salt, then add to the mixture. Beat until smooth.

Pour into the baking tin.

Bake for 20-25 minutes or until a crust has formed on top that has started to crack. The brownie should not wobble in the middle, but should be gooey inside.

Leave to cool for 20 minutes before cutting into portions. It is very rich, so portions can be quite modest.

This recipe can be halved. The brownies freeze well.