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alanna’s scrumptious chestnut brownies

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  • 6 tbsp (85 g) unsalted butter
  • 8 oz (230 g) 60-70% bittersweet chocolate, chopped (about 1 1/2 cups)
  • 1/2 cup (50 g) chestnut flour (you can also use almond flour)
  • 2 tbsp (15 g) tapioca flour
  • 3 large eggs, at room temperature
  • 3/4 cup (150 g) sugar
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract

Optional Garnish

  • handful of raspberries
  • 1/4 cup pomegranate seeds


  1. Adjust your wire racks to fit the center of the oven and preheat to 350 F (175 C). Line an 8-inch (20 cm) square pan with parchment paper for easy removal.
  2. In a small saucepan, melt the butter and chocolate together over very low heat. Stir often to prevent burning. Once melted, remove from the heat and keep warm.
  3. Sift the chestnut and tapicoa flour into a small bowl. You might be tempted to skip this step but chestnut flour can get clumpy! It takes 2 seconds.
  4. In the bowl of a stand mixer, add the eggs, sugar and salt. Whip on medium-high speed, with the paddle attachment, until light and fluffy, about 5 minutes. You’ll know it’s ready when the mixture turns pale yellow in color. Reduce the speed to low, and add the vanilla and warm chocolate.
  5. Add the flours and mix briefly to combine. Remove the bowl from the base and give it one final stir with a rubber spatula, making sure none of the flour has settled at the bottom.
  6. Pour the batter into your prepared pan and smooth out the top.
  7. Bake for about 24-30 minutes or until a tooth pick comes out with moist crumbs attached.
  8. Cool completely before cutting into squares (dip your knife in hot water in between slices for clean cuts). Top with raspberries and pomegranate seeds before serving.