Enjoy an indulgent afternoon tea with friends!
P66: COCOA-CHESTNUT BROWNIES P67: LEMON & RASPBERRY BITES P67: BITTERSWEET COCOA NIB NOUGATINE P68: CHOC-ON-CHOC TART P69: CHOCOLATE CHERRY TRUFFLES P69: BANANA PUFFS P70: CHOCOLATE & ORANGE MACARONS P71: CRANBERRY & PISTACHIO TUILES P71: DARK CHOCOLATE & MARMALADE TRUFFLES P72: CHERRY BAKEWELL FLAPJACKS
Cocoa-chestnut brownies
MAKES 16
170 (6oz) unsalted butter, cut into pieces 200g (7oz) peeled roasted chestnuts, from a bag or jar rinsed and patted dry 50g (1¾oz) unsweetened cocoa powder, sifted if lumpy 2 large cold free-range eggs 200g (7oz) granulated sugar 55g (2oz) packed light brown sugar 2tsp vanilla extract 100g (3½oz) plain flour 1tsp kosher salt 170g (6oz) semisweet chocolate (64%-70% cacao), chopped 160ml (5½fl oz) double cream (5.6 oz / 160g)
1 Preheat the oven to 180°C/Gas Mark 4. Place an oven rack in the centre of the oven and line a 20x20cm (8×8in) baking tin with foil, pressing it into the corners and smoothing up the sides.
2 Melt the butter in a small saucepan over a medium-low heat, then remove from the heat. Use a pastry brush to coat the bottom and sides of the foil with a thin layer of the melted butter, then set the pan aside.
3 Set the saucepan of melted butter over a medium heat and add the chestnuts. Bring the mixture to a simmer and sizzle the chestnuts in the butter, mashing them occasionally with a potato masher, until they are fragrant and have broken down into a coarse paste with the biggest pieces about the size of a lentil. Remove the saucepan from the heat and add 60ml (2floz) water and the cocoa powder and whisk until smooth. Set aside and let cool slightly.
4 In a medium bowl, whisk the eggs until they’re streak-free, then add the granulated sugar, brown sugar and vanilla and whisk vigorously until the mixture is slightly pale, about one minute.
5 Scrape the chestnut mixture into the egg mixture and whisk to combine, then whisk in the flour and salt. Switch to a flexible spatula and fold the mixture several times, scraping the bottom and sides of the bowl, until the batter is smooth.
6 Scrape the batter into the prepared tin, working it to the sides and corners with the spatula in an even layer. Bake until the surface of the brownies is puffed, dry and firm to the touch, 22-28 minutes. Let the brownies cool completely in the tin.
7 Place the chopped chocolate in a medium heatproof bowl. In a small saucepan, heat the cream over a medium heat just until you see gentle bubbling around the sides. Remove the saucepan from the heat and set aside for about 30 seconds to cool slight
