chocolate and chestnut brownies.

An autumnal inspired brownie recipe that’s perfect to enjoy curled up with a cup of tea. These indulgent chocolate brownies combine the rich flavours of dark chocolate, sweetness of milk chocolate pieces and nutty hints of chestnut. 

I’ve used the Co-op Irresistible 70% Dark Chocolate for this recipe, which has both floral and spicy notes. Plus they’re individually wrapped in beautiful gold paper, so you can enjoy them as an occasional, but decadent, treat. The Irresistible Milk Chocolate lived up to its name too. Made with carefully selected Peruvian cocoa, it has a smooth and creamy taste which makes it perfect to scatter into a brownie mix as a sweet contrast against the intense dark chocolate. 

Shopping list.

♥ 170g good quality 70% dark chocolate, broken into pieces

♥ 170g unsalted butter, cubed

♥ 75g plain flour 

♥ 1 tbsp cocoa powder 

♥ 200g caster sugar 

♥ Three medium free range eggs

♥ 75g chestnut puree 

♥ 1 tsp brown sugar

♥ 75g good quality milk chocolate, broken into pieces

All available at your local Central England Co-op store

Preheat your oven to 180 degrees C.

Step one. Slowly melt the chocolate and butter together in a pan on a low heat.

Step two. Add in the flour, sugar and cocoa powder. Then lastly mix in the eggs.

Step three. Pour into your silicone brownie mould or non stick square tin.

Step four. Mix together the chestnut and brown sugar to a paste. Add dollops to your brownie mix. Scatter pieces of milk chocolate too.

Bake for 35-40 minutes until cooked through, with a crunchy top. Allow to completely cool down in the fridge before slicing into 16 squares.

Have you been up to much autumn baking this season? Have you used any of your local Co-op ingredients in your baking recipes?

In collaboration with Central England Co-op