Chestnut Walnut Brownies | How to make Chestnut Walnut Brownies

By Namita Tiwari  |  7th Oct 2016  |  
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  • Chestnut Walnut Brownies, How to make Chestnut Walnut Brownies
Chestnut Walnut Browniesby Namita Tiwari
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About Chestnut Walnut Brownies Recipe

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.

Chestnut Walnut Brownies is a popular aromatic and delicious dish. You can try making this amazing Chestnut Walnut Brownies in your kitchen. This recipe requires 10 minutes for preparation and 50 minutes to cook. The Chestnut Walnut Brownies by Namita Tiwari has detailed steps with pictures so you can easily learn how to cook Chestnut Walnut Brownies at home without any difficulty. Chestnut Walnut Brownies is enjoyed by everyone and can be served on special occasions. The flavours of the Chestnut Walnut Brownies would satiate your taste buds. You must try making Chestnut Walnut Brownies this weekend. Share your Chestnut Walnut Brownies cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Namita Tiwari for inputs. In case you have any queries for Chestnut Walnut Brownies you can comment on the recipe page to connect with the Namita Tiwari. You can also rate the Chestnut Walnut Brownies and give feedback.

Chestnut Walnut Brownies

Ingredients to make Chestnut Walnut Brownies

  • 15 - 20 chestnuts
  • 250 g dark chocolate
  • 100g butter
  • ¾ cup sugar powdered
  • 2 eggs
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla extract

How to make Chestnut Walnut Brownies

  1. Take chestnuts in a pressure cooker. Add water just enough to cover the chestnuts. Cook for two whistles.
  2. When cold, remove the nuts and puree in a blender to get a creamy paste. Measure ½ cup.
  3. 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.
  4. Melt butter on low flame. Add chocolate. Turn off the heat. Stir until chocolate melts.
  5. Add sugar. Leave to cool.
  6. Add eggs, one at a time beating well after each addition.
  7. Add Chestnut puree. Stir to mix well.
  8. Add vanilla extract.
  9. Fold in walnuts. Pour into the prepared pan.
  10. Bake for 45 to 50 minutes or till the top is firm to touch and a toothpick inserted in the center comes out clean.
  11. Remove from the oven after 10 minutes. Remove from the pan by gently pulling up the parchment sheet.
  12. Slice when cold.

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