A Clear Conscience
Chestnut brownies with white chocolate and pecans
Today, dear reader, I write to you in haste!
In a few minutes, I depart for dinner. But before I leave, I must tell you about brownies, chestnut brownies, to be exact, studded with white chocolate and pecans. The recipe comes from my friend Cynthia Barcomi, a multi-hyphenate powerhouse baker here in Berlin, and has soundly unseated my previous most favorite brownie recipe that reigned supreme in our house for over a decade.
Indeed!
Now, I know what you’re thinking, I really do. Chestnut flour? White chocolate? Pecans? What kind of brownie IS this, lady?
My answer: a very, very good one. Trust me. Here’s what it also is: Dense, rich, delicious. You must cut it into little squares when you serve it. It is exceedingly good with tiny cups of coffee. It still tastes delicious days after being pulled from the oven. I love it profoundly.
The white chocolate bits in the dark batter remind me of the beloved inside-out chocolate chip cookie from City Bakery (RIP). The sweet crunch of the pecans are the perfect counterbalance to the richness of the brownie (walnuts will achieve the same thing, but not everyone likes walnuts). Nota bene: The white chocolate and the pecans are non-negotiable additions! The chestnut flour, well, yes, it could probably be replaced with plain flour (with or without gluten), but I like its subtle sweetness and creaminess.
In conclusion, one bossy note on the recipe below: yes, the measurements are only in grams and no, I will not be converting them. Please buy yourself a baking scale; it is money well-spent!
With that, I believe I have covered everything. I can leave with a clear conscience! Fly, little brownies, fly!
Cynthia Barcomi’s Chestnut Brownies
Makes one 8x8-inch pan
125 grams unsalted butter
250 grams bittersweet chocolate, chopped (no less than 60% cacao solids or these brownies will be too sweet)
50 grams brown sugar
90 grams granulated sugar
50 grams chestnut flour
35 grams cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3 large eggs
100 grams white chocolate, chopped
50 grams pecans, chopped
Place the butter in a heavy-bottomed saucepan and melt over medium-high heat. Remove from the heat and add the bittersweet chocolate. Let sit, then stir until completely melted. Scrape into a mixing bowl.
Whisk in both sugars. Let cool for about 10 minutes.
In a separate bowl, whisk together the chestnut flour, cocoa, salt, baking soda and baking powder.
Heat the oven to 180°C/350°F. Line a baking pan with parchment paper.
Whisk the eggs, one by one, into the chocolate mixture until completely combined. Stir the flour mixture into the chocolate mixture. Fold in the chopped white chocolate and pecans.
Scrape the batter into the prepared pan and smooth the top. Bake for 25 minutes, then let cool in the pan on a rack.
Cut into squares and serve. The brownies will keep, covered, for 3 days at room temperature.
Agree on the grams - it's a million times better, easier, and more accurate than measuring in cups!
I love everything made with chestnut flour. Usually our chestnut flour sweets here in Tuscany are quite stern, so I really would love to try it in such a delightful recipe, with chocolate, butter, and everything. And yes for the scale!!