Chestnut Flour Brownie, Mark II

In My Kitchen, September 2012 »

Chestnut Flour Brownie, Mark II

August 30, 2012 by Celia @ Fig Jam and Lime Cordial

I’ve waxed lyrical about this before, but chestnut flour really is a wonderful option for gluten-intolerant eaters. It seems to complement chocolate particularly well, and our Chestnut Flour Brownies (Mark I) were even more popular with the masses than the original wheat flour version.

My friend Lisa has given up gluten recently, so I’ve started experimenting with new baked treats for her. I tweaked Nigel Slater’s wonderful brownie recipe to use chestnut flour, and the results were deeply flavoured and very moreish…

300g (10.5 oz) caster (superfine) sugar
250g (1 cup) unsalted butter
250g (8.8oz) dark chocolate (70%) – I used Callebaut callets
3 large (59g) eggs, plus 1 extra yolk
60g (2oz) chestnut flour
60g (2oz) dutched cocoa (or the best quality cocoa you have)
½ teaspoon baking powder
pinch of salt

1. Line a 23cm square baking tin with parchment paper. Preheat the oven to 175C (350F) or 160C (320F) with fan.

2. Melt 200g (7oz) of the chocolate, either in a pyrex bowl in the microwave on short bursts, or over a pan of simmering water. Remove from heat as soon as the chocolate is melted. If you’re not using callets, chop the remaining chocolate into small pieces.

3. In a medium bowl, sift together the cocoa, chestnut flour and baking powder. Don’t skimp on this step, as both the chestnut flour and cocoa really need sifting, or you’ll get hard lumps in the finished brownie. Stir in a pinch of salt.

4. In a small bowl, lightly beat together the eggs and yolk with a fork.

5. In a large bowl, use an electric mixer to beat the sugar and butter until very light and fluffy. Gradually mix in the beaten eggs, mixing well between each addition.

6. Using a spatula, gently mix in both the melted chocolate and chocolate pieces, then carefully fold in the chestnut flour-cocoa mixture. Use a light touch, and try to keep as much air in the mix as possible.

7. Scrape the mixture into the prepared baking tin, smooth the top, and bake for 30 minutes, or until a tester inserted into the centre comes out a little moist, but free of raw batter. The brownie will firm up on cooling, so be careful not to overbake it. Allow to cool for at least an hour before serving.

Posted in Food & Friends | 57 Comments

57 Responses

on August 30, 2012 at 12:07 am grannysmiff

Hi Celia where would I find chestnut flour please?
- on August 31, 2012 at 5:49 pm Celia @ Fig Jam and Lime Cordial
  
  Hi there, it’s usually available at Italian delis and supermarkets. I’ve seen it at places like Norton Grocers in the past…
on August 30, 2012 at 12:18 am Debra Kolkka

I will be back in Bagni di Lucca next week. I will make them there…. chestnut flour is easy to find there.
- on August 31, 2012 at 5:49 pm Celia @ Fig Jam and Lime Cordial
  
  Deb, all the chestnut flour I have comes from Italy too!
on August 30, 2012 at 12:36 am gillthepainter

Hi Celia.
a fortuitous post, as a neighbour has asked if I can make her a gluten free cake.
Tell me. Does it keep well – if brownies last that long that is?
She wants a cake that won’t dry out like some g/f flour cakes can.
- on August 31, 2012 at 5:54 pm Celia @ Fig Jam and Lime Cordial
  
  Gill, both these brownies and the original gf brownies (which I think are marginally better, actually), were great the following day. Chestnut flour doesn’t seem to dry out as much – I use it in bread as well, so if you bought a bag, you’d get double mileage out of it.
  
  https://figjamandlimecordial.com/2010/11/13/sourdough-chestnut-loaves/
  
  So nice to hear from you, life has been so hectic, I’m sorry I haven’t popped in to say hi earlier…
  - on August 31, 2012 at 5:56 pm gillcox
    
    Oh it’s the same with me, Celia. I’ve been neglecting people and things, but still getting nowhere fast for it. (Exhibition at Ludlow Castle in October, and I haven’t even painted enough pictures).
on August 30, 2012 at 12:37 am sallybr

I remember your first post about the flour,and how I was set on getting some. Life goes by too quickly… still dream about it, but… haven’t found it yet. I bet I can find it here in Manhattan

beautiful brownies, Celia –
- on August 31, 2012 at 5:55 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Sally! Hope the hectic month is starting to settle down for you, love.. xx
on August 30, 2012 at 1:10 am Peter Bryenton (@peterbryenton)

First encountered this in Tuscany where a friend made some kind of chestnut cake her Nonna used to bake. Hooray for wheat alternatives :)
- on August 31, 2012 at 5:55 pm Celia @ Fig Jam and Lime Cordial
  
  Peter, we had really lovely chestnut pancakes at an Italian restaurant recently – absolutely divine if you can find a recipe for them…
on August 30, 2012 at 1:33 am Norma Chang

Lucky Lisa to have a friend like you. I should look for chestnut flour next time I go to NYC..
- on August 31, 2012 at 5:56 pm Celia @ Fig Jam and Lime Cordial
  
  Norma, truly I’m the lucky one.. :)
on August 30, 2012 at 2:15 am Glenda

They look real fab, Celia. One of my plans is to make chestnut flour but it maybe some time in the future. We only got 3 chestnuts this year:( BTW Maus says hello.
- on August 31, 2012 at 5:57 pm Celia @ Fig Jam and Lime Cordial
  
  Glenda, I’m not sure how they make chestnut flour – do you have to let the chestnuts dry out completely first?
on August 30, 2012 at 4:43 am Suelle

These look suitably gooey, Celia – wonderful!
- on August 31, 2012 at 5:57 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Suelle! Nigel Slater is a genius, this is a great recipe, both with wheat and chestnut flours.. :)
on August 30, 2012 at 5:01 am ChgoJohn

The World can never have too many brownie recipes, Celia. I’ve a cousin, a chocoholic with food allergies, and I’ll be sending her this recipe. I’m sure she’s going to love it. Thanks!!!
- on August 31, 2012 at 5:58 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks John! Do send her the original chestnut flour brownies as well – they’re my Pete’s favourite, he even prefers them to regular flour brownies!
  
  https://figjamandlimecordial.com/2011/02/16/gluten-free-chestnut-brownies/
  - on August 31, 2012 at 11:28 pm ChgoJohn
    
    Thank you so much, Celia. I will. :)
on August 30, 2012 at 6:17 am cityhippyfarmgirl

Now someone was talking to me recently on chestnut flour and I immediately thought of you. Am making a chocolate brownie this weekend for Mr C, being Fathers Day and all :-)
- on August 31, 2012 at 5:59 pm Celia @ Fig Jam and Lime Cordial
  
  Of course! And no-one deserves chocolate more than him! :)
on August 30, 2012 at 6:25 am Lizzy (Good Things)

Great recipe, Celia. I love the sound of chestnut flour, but have not tried if before. Is it readily available?
- on August 31, 2012 at 6:00 pm Celia @ Fig Jam and Lime Cordial
  
  Lizzy, I see it regularly at the delis and fruit shops around here, but there’s a strong Italian community here. It also comes in waves – it’s in stock for a while, then it runs out and isn’t available for a few months. I tend to stock up whenever I see it!
on August 30, 2012 at 6:53 am hotlyspiced

I haven’t cooked with chestnut flour before but I have heard it’s a great option for the gluten-free. Great looking brownies Celia – so dense, dark and moist xx
- on August 31, 2012 at 6:00 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Charlie! I really like the chestnut flour – it’s not cheap, but it does seem to go so well with chocolate!
on August 30, 2012 at 7:12 am teawithhazel

they look the bomb celia..i still haven’t made a brownie..i really should..i just need to make them when the hoards are here because the cook has a tendency to dislike waste.. :)
- on August 31, 2012 at 6:01 pm Celia @ Fig Jam and Lime Cordial
  
  Jane, I reckon these might be freezable, but having said that, there’s never any left for me to experiment with freezing a few! :)
on August 30, 2012 at 7:13 am Roz

great tip Celia and for others I always keep chestnut flour in the freezer so it does not go off between uses. Roz
- on August 31, 2012 at 6:01 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Roz! I keep mine in the freezer too!
on August 30, 2012 at 7:46 am theintolerantchef

Oh you sweet temptress you Celia! Chestnut brownies are sublime!
- on August 31, 2012 at 6:02 pm Celia @ Fig Jam and Lime Cordial
  
  Becca, none of the recipes seem to use very much flour, so the expensive bag of chestnut flour goes a long way! :)
on August 30, 2012 at 8:21 am Claire @ Claire K Creations

I’ve been looking for chestnut flour ever since you wrote the first recipe! I must try harder to find it. There are a few gluten-intolerant people in my new extended family so these would be great.
- on August 31, 2012 at 6:03 pm Celia @ Fig Jam and Lime Cordial
  
  Claire, email me if you get stuck. I haven’t seen any at the shops for the last few weeks, but I can pick up a bag for you when they come back in stock.
on August 30, 2012 at 8:34 am My Kitchen Stories

Hi Celia….brilliant I never thought to use chestnut flour here… we sell an amazing organic one and I will make this and let you know how I went!!!!
http://www.mykitchenstories.com.au
- on August 31, 2012 at 6:04 pm Celia @ Fig Jam and Lime Cordial
  
  Tania, I should have known you’d have a great one! Try the original chestnut brownies too, my Pete loves them..
  
  https://figjamandlimecordial.com/2011/02/16/gluten-free-chestnut-brownies/
on August 30, 2012 at 11:25 am Maureen | Orgasmic Chef

I’ve heard of chestnut flour but I’ve never seen any to buy. Your brownies look so moist and chocolatey!
- on August 31, 2012 at 6:04 pm Celia @ Fig Jam and Lime Cordial
  
  Maureen, Nigel Slater’s original recipe describes them as “thick as Glastonbury mud”. It’s a great description! :)
on August 30, 2012 at 5:48 pm ChopinandMysaucepan

Dear Celia,

If that’s how you treat your friends, I wouldn’t mind being a Lisa for a day or two.
- on August 31, 2012 at 6:05 pm Celia @ Fig Jam and Lime Cordial
  
  Chopinand, she’s a very special friend! :)
on August 30, 2012 at 7:14 pm Lorraine @ Not Quite Nigella

Well I think you know what a fan I am on the chestnut brownies! They’re so lusciously soft and rich! :)
- on August 31, 2012 at 6:05 pm Celia @ Fig Jam and Lime Cordial
  
  Better than sex, right, Lorraine? ;-)
on August 30, 2012 at 7:51 pm Andy

I wonder if it’s possible to make the chestnut flour from scratch?
- on August 31, 2012 at 6:06 pm Celia @ Fig Jam and Lime Cordial
  
  Andy, Glenda mentioned that in the comment above! I have no idea how you’d go about it, but it has to be possible! :)
on August 30, 2012 at 10:33 pm Melanie

Hmmm, Chestnut flour does not strike me as one I’ve seen before. I’ll have to look for it next time I go to Whole Foods. I love brownies and since we have a favorite made w/ all Whole Wheat flour I find it hard to deviate and try a new recipe, but I could make an exception.
- on August 31, 2012 at 6:06 pm Celia @ Fig Jam and Lime Cordial
  
  Mel, the chestnut flour works brilliantly in sourdough too, if you can get your hands on any!
  
  https://figjamandlimecordial.com/2010/11/13/sourdough-chestnut-loaves/
on August 31, 2012 at 1:13 am Tandy

I must tell my mom about this :)
- on August 31, 2012 at 6:07 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Tandy! I hope she finds it useful!
on August 31, 2012 at 4:54 am Emilie@TheCleverCarrot

I made these today and they were fudgy and delicious :)

I love experimenting with different flours other than all purpose. Have you tried buckwheat flour? I made buckwheat flour brownies recently and you would never even know it was in there! Anything to convince myself that they’re healthy ha ha…

Thanks Celia!
- on August 31, 2012 at 6:07 pm Celia @ Fig Jam and Lime Cordial
  
  Emilie, that is so kind of you, thanks for trying out the recipe! I’m glad you liked it! I haven’t tried buckwheat brownies, but I did have an amazing salad the other day with toasted buckwheat in it!
on August 31, 2012 at 12:47 pm spiceandmore

These look dangerously good Celia. Lucky Lisa!
- on August 31, 2012 at 6:08 pm Celia @ Fig Jam and Lime Cordial
  
  Hey girl, you’re back! Hope you had a wonderful time! xx
on August 31, 2012 at 6:36 pm Joanna

I’ve got a bag of chestnut flour in the freezer, will drag it out toute suite and make! Thanks Darllng!
- on August 31, 2012 at 9:25 pm Celia @ Fig Jam and Lime Cordial
  
  My pleasure! And thanks again for introducing me to Nigel in the first place.. ;-)
on September 3, 2012 at 3:41 am Barbara Bamber | justasmidgen

Although I’m not entirely gluten-free by necessity, I do prefer to be so when I am able. I haven’t seen chestnut flour, at least I don’t think I have, but now I’ll be on the hunt for it. These turned out fantastic.. and I think the “nut” in the flour makes for a more flavorful baked brownie!!
- on September 3, 2012 at 7:50 am Celia @ Fig Jam and Lime Cordial
  
  Smidge, check out the Italian or Continental delis, they usually have it! And I agree – nut flour brownies are quite amazing!
on November 6, 2012 at 9:37 am Nachete

First of all thanks for the recipes and thanks this great work.
I have a question about consistency, how is it?
Good night from Spain!!!