Ingredients:

•  100 g dark chocolate

•  150 g unsalted butter

•  150 g caster sugar

•  150 g soft light brown sugar

•  180 g chestnut flour

•  60 g cocoa powder

•  1/2 teaspoon salt

•  3 eggs, lightly beaten

•  1 teaspoon vanilla extract

Chestnut Ganache

•  150 g dark chocolate

•  1/4 tsp. salt

•  200 g whipping cream

•  2 tsps. soft light brown sugar

•  150 g Catania chestnuts, puree

•  1/2 teaspoon vanilla extract

Directions:

All recipe credits to: From The Larder

1.  Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease an 8 inch square cake tin.

2  Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water. Once melted remove from the heat.

3.  In a separate bowl sift together the sugars with the chestnut flour, cocoa powder and salt.

4.  Pour the melted chocolate into the bowl and mix well with the dry ingredients.

5.  Beat in the eggs and vanilla extract until completely combined.

6.  Pour the brownie mixture into the pan and bake for 30 minutes.

7.  Remove from the oven and leave the brownies to cool in the tin.

8.  Once the brownies are cool, remove from the tin.

9.  Line the tin with a two sheets of cling film criss- crossed along the bottom and up the sides of the tin.

10.  Place the uncut brownie back into the tin on top of the cling film. Then prepare the ganache.

Chestnut Ganache

1.  Chop the dark chocolate into small pieces, put into a large bowl with the salt and set aside.

2.  Pour the cream and sugar into a small saucepan and bring to the boil. Stir through to make sure all the sugar is dissolved. Rest for 1 minute so as not to scorch the chocolate.

3.  Pour the cream over the chocolate pieces and salt and stir together so the chocolate melts completely into the cream and turns thick and glossy.

4.  To make the chestnuts puree: In a separate medium saucepan, bring the chestnuts, 1-2 tbsps. granulated sugar, and 2 cups of water (or milk) to a boil. Reduce the heat and simmer until most of the liquid has evaporated; 25 to 35 minutes. Remove from heat and stir in vanilla. Strain the chestnuts, reserving the liquid. Blend chestnuts in a food processor until smooth.

5.  Pour the chocolate cream, the chestnut puree and the vanilla into a blender and mix until the ganache is thick and completely smooth.

6.  Pour the ganache on top of the brownie base in the tin, swirling lightly with a palette knife so the ganache is evenly spread.

7.  Place in the freezer for 15 minutes for the ganache to set.

8.  Remove from the freezer. Lift the brownie out of the tin using the cling film. Peel the cling film away from the bottom of the brownie and cut into even pieces.

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