Since my first encounter with the Tuscan specialty castagnaccio, I have fallen in love with chestnut flour. Finer than almonds, sweet and nutty in flavor, the flour of chestnuts is as elegant as a lady in an evening dress, gliding on a carpet of Fall's golden leaves!
Now, is the season for roasted chestnuts. The aroma of these freshly roasted mingles as spiced air, before the onslaught of mulled cider and cinnamon. It harkens Fall/Autumn in a natural sense.
Personally, I have been baking with chestnut flour for a while to very happy results! A gluten free flour, in a recipe, it behaves like chickpea flour, only with far more subtlety and sweeter flavor. It is a natural starch for sweet creations and when baked has a mild that while allowed the flavoring (here chocolate) remain front and center, is assertive enough for your palate to know!
Chestnut Fudge Brownie
6 T olive oil
1/3 cup + 1 T brown sugar
1/4 cup unsweetened cocoa
1/4 cup milk chocolate chips
2 small eggs
1/2 cup chestnut flour
pinch of salt
1/8 tsp baking powder
Over a double boiler melt together the oil, sugar, salt, cocoa and chocolate until it is a thick mixture.
Remove from heat and whisk in the eggs quickly, one at a time. It is fully incorporated when the mixture is shiny and pulls away from the edges. It will look like pudding, because it is!
Add the flour, baking powder and mix completely. Pour the batter into a greased 5 inch square dish. Bake at 350 F for about 25 minutes.
The center will still be gooey and jiggle a bit but will not be runny. Remove to cool on rack for as long as you can hold yourself.