Very occasionally gin doesn’t quite hit the mark when you’re in need of a little pick me up at the end of the week. Chocolate on the other hand does an incredible job and as it’s Friday as well as National Chocolate Week, my recipe for chocolate and chestnut brownies has been given the green light to be baked and to be eaten. For a double chocolate hit it’s advisable these brownies are served warm and accompanied with a large mug of cocoa. (I’m in denial I have a wedding dress to wear in two weeks time!)
200g of self raising flour
200g dark chocolate chips
2 tbsp. of coconut oil
140g of cooked, peeled and chopped chestnuts. (I cheated and used pre cooked vacuumed packed chestnuts. Much less hassle!)
100g of caster sugar
The Baking Bit…
1. Pre-heat the oven to 180C and grease a baking tray using butter.
2. Sift the flour into a baking bowl and add in the sugar.
3. On a low heat on your hob gently melt the chocolate chips and coconut oil together in a pan and once melted add to the bowl.
4. Fold all the ingredients together along with four eggs and then add in the chestnuts. If at this stage you find your mixture is a little stodgy, add a little milk until it is slightly smoother.
5. Spoon the mixture into your baking tray and bake for 15 minutes. Warning: these brownies are very dense and chocolaty!