Photo by Gina DePalma, Pastry Chef

Chestnut Brownies
By Gina DePalma

Post holiday quandries:  unwanted gifts, broken ornaments, stale fruitcake, lingering familial stress, and the dreaded over-limit notice on the credit card. What to do with leftover chestnuts is not likely to be high on the priority list come January 1, but we never know what might just send us tumbling over the edge, do we? Better to be safe than sorry and tackle the chestnut issue head-on with a good dose of chocolate.

Kidding aside, my chestnut-loving family always manages to leave me with a dozen or so unopened chestnuts scattered on the table in their wake. Or, more likely, we discover an extra bag of un-roasted chestnuts lurking in a far corner of the produce bin, denied their opportunity to spread holiday cheer.   That's when I reach for this recipe. My Chestnut Brownies are quick and easy to make, chocolate-y and delicious, with that perfect dash of unusual to make them extra special in their own right.  

If you don’t have chestnuts on hand, this recipe is well worth buying a small bag, and the same goes for the chestnut flour. If you are near a big city that sells roasted chestnuts from street carts, it is even easier – just grab bag on your way home and you’ll have enough, already cooked, for the recipe. Either way, you get to inhale that toasty sweet aroma, whether you buy them roasted or use your own oven. One whiff, and suddenly the first line of The Christmas Song makes perfect sense.

These brownies are an extra-special treat to pick up your spirits you are taking down the tree or sweeping up confetti from the New Year's Eve party. The post-holiday blues don't stand a chance.

Chestnut Brownies

By Gina DePalma
Adapted from Dolce Italiano: Desserts from the Babbo Kitchen

15 to 17 whole, roasted chestnuts, shells and skin removed
10 tablespoons (5 oz.) unsalted butter
4 ounces unsweetened chocolate
½ cup unbleached all-purpose flour
½ cup chestnut flour
1 tablespoon unsweetened, Dutch-processed cocoa
2 teaspoons baking soda
¼ teaspoon kosher salt
¾ cup granulated sugar
½ cup packed dark brown sugar
4 large eggs
1 teaspoon pure vanilla extract
1 tablespoon grappa or cognac

Preheat the oven to 350 °F. Lightly grease a 9-inch square pan with nonstick cooking spray or butter, or line with parchment paper. Using a sharp chef’s knife, coarsely chop the chestnuts; you should have a heaping cup of coarsely chopped chestnuts.

Melt the chocolate and butter together in a heatproof, medium bowl set over a pan of simmering water, whisking to combine them. Set the bowl aside in a warm spot. In a medium bowl, whisk together the all-purpose flour, chestnut flour, cocoa, baking soda and salt and set aside.

Transfer the melted chocolate and butter mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the granulated and dark brown sugars and beat on medium speed to thoroughly combine the ingredients, about 30 seconds. Beat in the eggs, one at a time, followed by the vanilla and cognac, scraping down the sides of the bowl after each addition. On low speed, beat in the dry ingredients, followed by the chestnuts.

Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake the brownies until a toothpick inserted in the center comes out clean and the brownies have begun to pull away from the sides of the pan, about 18-22 minutes. Rotate the pan 180° halfway through the baking time to ensure even baking.

Allow the brownies to cool completely in the pan before cutting them into squares or rectangles. They are easiest to cut after being chilled several hours or overnight; after cutting the chilled brownies, allow them to come to room temperature before serving. The brownies may be stored in an airtight container, kept in a cool, dry place for up to 3 days.

Makes 16 brownies

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