This recipe is from Lia Leendertz book, The Almanac: A Seasonal Guide to 2021. She is the author of the original bestseller Almanac. For the past two years I have received this book and enjoy every page, every season and every month... the whole year more intensely because of it. There is a lot of information packed into this pocket sized book and seasonal food and recipes accompany each month. We undoubtedly devoured these brownies with the greatest of ease; so will share the recipe exactly how it is printed in the book. You made need a kitchen weigh scale or a conversion table to sort out ingredient measurements. Chestnuts are hard to come by here however I did find packets of shelled and roasted chestnuts, so I used those.
"A brownie full of Autumnal textures and flavours. Tahini makes a delicious addition to brownies, nutty and creamy, and adds a beautiful sepia swirl."
Sweet Chestnut, Walnut and Tahini Brownies
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makes 24 brownies
Ingredients:
375g butter
375g dark chocolate, broken into pieces
6 eggs
500g caster sugar
Seeds of 1 vanilla pod
225g plain flour
Pinch of salt
200g cooked and shelled chestnuts, roughly chopped
200g walnuts, toasted in the oven for about 12 minutes, then roughly chopped
3 tablespoons light tahini
Method:
Line a baking tin with parchment and preheat oven to 180ºC/Gas Mark 4. Put butter and chocolate into a large bowl and set it over a pan of boiling water until they have melted. Put some cold water in a basin and carefully sit the bowl in it for a few minutes to cool, stirring the mixture occasionally.
Beat the eggs, sugar and vanilla together and then beat them into the cooled chocolate mixture. Stir in the flour, salt, chestnuts and walnuts. Pour the mixture onto the baking tray and smooth over the top. Blob tahini onto the top and use the spoon or a knife to make swirls. Bake for about 35 - 40 minutes, or until the wobble is minimal and the top has started to crack. Remove, leave to cool completely, then cut into 24 squares and serve.