There were mixed feelings here, about Dan Lepard's recent recipe for Chestnut Brownies. Yes, they tasted rich and decadent, boozy and well flavoured, but they also had such a soft, melt-in-the-mouth texture that they didn't fit into either of the usual brownie categories - they weren't moist and cakey nor dense and chewy. Eating one was more like eating a mousse - it was almost a surprise that you weren't spooning it out of a dish.
The recipe wasn't really complicated, although there were several unusual steps, such as making a meringue from egg whites and brown sugar and then beating in the egg yolks. Because I didn't think things through very carefully, I used several bowls more than I needed to, as I had to move some ingredients into bigger bowls before I could go onto the next stage. My only deviation from the recipe was that I only had 200g of chestnuts - not the specified 240g. I used dark muscovado sugar to mix with the chestnuts and light muscovado sugar with the egg whites, as my dark sugar was a bit lumpy! Although I cooked the brownies until a cocktail stick was clean when poked into the centre, they were still very moist - I think a minute or two more cooking might have been better.
Because I can't make up my mind whether I like these or not, I think this is recipe which will probably eventually just get forgotten about - although not for a while, as my daughter wants them for her birthday visit home in a few week's time.