Posted in Recipes

Chewy Chestnut Brownies

I’ve been craving chocolate and had some chestnut pieces I had to use up from syrup making, why not use the two together?

Chewy Chestnut Brownies: Makes 12

  • 1/2 cup butter (we used avocado butter)
  • 8 oz dark chocolate (we used vegan dark chocolate chips)
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tbsp vanilla or chestnut syrup
  • 2 eggs (or egg replacement)
  • 1/2 cup flour (I used all purpose you could also use whole wheat)
  • 1/2 cup roasted chestnuts, chopped
  1. Preheat your oven to 350F.
  2. To a microwave safe bowl, add your butter and chocolate. Microwave in 30 second intervals until completely melted. For my microwave, it took about 3 – 30 second bursts.
  3. Allow to cool slightly, then mix in your sugars thoroughly.
  4. Mix in your vanilla, and 1 egg, mixing completely before adding the next egg and mixing until well combined.
  5. Add in your flour, mixing until just combined.
  6. Fold in your chestnut pieces gently.
  7. Grease a 9×9 square pan well (or a muffin tin) and add in your batter. If using the muffin tin, add about 2 oz of batter per cup.
  8. Bake for 30-45 minutes, rotating your pan halfway through to promote even baking.
  9. Allow to cool, then enjoy!
  10. Try topped with whipped cream or even with edible cookie dough!

Posted in Recipes

Chestnut Doodles

My brother-in-law loves to cook as well, and he recently shared a recipe for chestnut syrup with me that makes really good homemade cream soda. Along with it came a recipe to bake the chestnuts after steeping them to make the syrup, but we didn’t care for that part. Not wanting to waste the chestnuts, I pulsed them in the food processor and threw them into a cookie! Not just for the holidays anymore, the festive nut makes a good sweet treat for any time of year.

Chestnut Doodles: Makes 10-12 Large Cookies or 36-40 Small Cookies

½ cup white sugar

¾ cup brown sugar

1 tsp salt

½ cup butter or butter substitute

1 egg (or egg replacement)

1 tsp vanilla extract

1 ¼ cup flour

½ tsp baking soda

1/2 tsp ground cinnamon

1 cup roasted chestnuts – I found ours in the Asian aisle of our local Wegmans

Preheat oven to 350F

  1. Chop your chestnuts into small pieces with a knife, or pulse in a food processor until the pieces are small and even.
  2. In a small bowl, mix together your flour, baking soda, cinnamon and salt. Set aside. 
  3. In a separate bowl, cream together the sugars and butter products until fluffy.
  4. Add in your egg and vanilla and mix until homogeneous.
  5. Add your flour mixture and mix until combined. 
  6. Fold in your chestnut pieces
  7. Using a 1 oz scoop (or a rounded tablespoon), or 2 oz scoop, scoop cookie dough into balls and place on an ungreased baking sheet 1-2” apart. 
  8. For small cookies: bake for 8-10 minutes, rotating the pan halfway through the cook time to promote even baking. For large cookies, increase the time to 15-20 minutes. The cookies should be soft and slightly golden around the edges.
  9. Rest the cookies for 2-5 minutes on the pan before removing and placing on a cooling rack. 

Try not to eat them all at once! I love them in the morning with some tea or even just as an afternoon sugar bump!