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Chestnuts have started showing up in the stores in the hills. Fresh crop of milky sweet walnuts too, has reached the stores. Here is some experimenting with chestnuts in baking. Chestnut Walnut Brownies have the freshness and earthiness of the hills. These are gooey, chocolaty, divine and gluten free. Walnuts add great crunch and taste.
Take chestnuts in a pressure cooker. Add water just enough to cover the chestnuts. Cook for two whistles.
When cold, remove the nuts and puree in a blender to get a creamy paste. Measure ½ cup.
Preheat oven to 175 degrees C. Grease and line the bottom of one 7x7 inch cake pan with parchment paper extending over the sides like handles.
Melt butter on low flame. Add chocolate. Turn off the heat. Stir until chocolate melts.
Add sugar. Leave to cool.
Add eggs, one at a time beating well after each addition.
Add Chestnut puree. Stir to mix well.
Add vanilla extract.
Fold in walnuts. Pour into the prepared pan.
Bake for 45 to 50 minutes or till the top is firm to touch and a toothpick inserted in the center comes out clean.
Remove from the oven after 10 minutes. Remove from the pan by gently pulling up the parchment sheet.
Slice when cold.
SERVING: 10
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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