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.
We weren't too sure about the chestnuts, either. I liked the added texture of the almost-candied little chunks, but felt they didn't add much to the flavour, whereas Hubs really disliked them and felt they spoiled the brownies and were a waste of an expensive ingredient. If the recipe had been promoted as a dessert, and served with a scoop of ice cream or creme fraiche then I'm sure we would have liked it more! Expecting a more traditional brownie, we were slightly disappointed!
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.
We weren't too sure about the chestnuts, either. I liked the added texture of the almost-candied little chunks, but felt they didn't add much to the flavour, whereas Hubs really disliked them and felt they spoiled the brownies and were a waste of an expensive ingredient. If the recipe had been promoted as a dessert, and served with a scoop of ice cream or creme fraiche then I'm sure we would have liked it more! Expecting a more traditional brownie, we were slightly disappointed!
10 comments:
Look so dense and delicious. Love the incorpoation of nuts for a diff texture
Now I don't know whether to try them or not.... I bought a 240 g tin of chestnuts from Waitrose, reduced this week and I have a bag of fresh ones as well. Actually I had another bag of fresh ones which I was going to use and then... we ate them as they were so good with a little salt, straight out of the oven. So what am I going to do Suelle? To bake or not to bake that is the question :)
They certainly sound good Suelle - I think it's the sort of thing that would appeal to me, so I will certainly be making them at some point. But maybe you're right and they would be better served warm as a pudding - hummmmm!
I think you should try them, Joanna. Everyone's tastes are different. Use the tinned ones though - not the fresh.
I'm obsessed with chestnut purée at the moment and I wonder if they could have been made with this? They do look amazing though
Hi Dom - I don't think this recipe would work as well with chestnut purée, as you would be changing the ration of solids and liquids. Have you tried Hugh Fearnley-Whittingstall's recipe for Chestnut-chocolate Truffle Cake? I successfully adapted that to use chestnut purée instead of whole chestnuts.
Too late! I have roasted a bag of chestnuts this evening and put them in the marinade. I was going to cook them but there is exactly one egg left in the fridge! Tomorrow is another day. I think you are right, try everything once. I was reading your other brownie recipes earlier, and trying to figure out which was your favourite ;-)
I'm sold!!!!! Will be getting the ingredients ASAP
This is interesting, Suelle. I tried these brownies too, and found exactly the same thing as you - they were so moussey I had trouble getting them out of the pan. I thought it was because I used dried chestnuts that I'd boiled up, so I thought there might have been lots more liquid in the mix. Also, I think the egg size is important - my eggs were a little on the large size, I think you really need to make sure to use mediums.
I loved the flavour, but Pete found it way too alcoholic for him. For me, it was so Christmassy and I loved the chestnuts in there too. I found that it firmed up enough in the fridge to cut and serve cold.
Thanks for the report - makes me feel better..I thought my moussey texture was a mistake! :)
Thanks for that, Celia. You've also reassured me that I didn't make a mistake! ;) I've decided I quite like the brownies - but as a dessert, not a cake.
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