Also, I still think the Alice Medrich brownies you posted on Wednesday Chef so long ago are the absolute best (and incredibly easy). But this is a DIFFERENT kind of brownie, so of course, I will try!
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!!
I just made the recipe using Kastanienmehl - which I assume is the German equivalent. After the 25 minute baking time they are still very soft and runny. When I stuck a tooth pick in it came out with a lot of batter attached. I’ve had similar issues with other brownie recipes (best cocoa brownies from Smitten which I also love, but bake twice as long as suggested). Now seeing the same results with a different recipe I’m wondering if I used the wrong flour or if brownie recipes are different from cake recipes and its okay for the tooth pick to come out with more batter and less crumbs attached. Or if I should just bake longer? Usually my oven runs correctly and I don’t have this issue with other baking times. They smell heavenly btw and know they will be delicious any which way...
These sound absolutely sublime.
Agree on the grams - it's a million times better, easier, and more accurate than measuring in cups!
Also, I still think the Alice Medrich brownies you posted on Wednesday Chef so long ago are the absolute best (and incredibly easy). But this is a DIFFERENT kind of brownie, so of course, I will try!
Yessss!
Chestnut flour is a completely different beast from plain flour. It soaks so much liquid, that substitution 1:1 can never work. Be warned.
Good to know! All the more reason to just make the recipe with chestnut flour! :)
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!!
Not bossy! Smart! Avoids disappointing outcomes! Who can argue with that? Can’t wait to try these!
I have chestnut flour in the freezer for cake, this sounds so good I will have to try it!
I just made the recipe using Kastanienmehl - which I assume is the German equivalent. After the 25 minute baking time they are still very soft and runny. When I stuck a tooth pick in it came out with a lot of batter attached. I’ve had similar issues with other brownie recipes (best cocoa brownies from Smitten which I also love, but bake twice as long as suggested). Now seeing the same results with a different recipe I’m wondering if I used the wrong flour or if brownie recipes are different from cake recipes and its okay for the tooth pick to come out with more batter and less crumbs attached. Or if I should just bake longer? Usually my oven runs correctly and I don’t have this issue with other baking times. They smell heavenly btw and know they will be delicious any which way...