It’s Easter time! Indulge a little. Here’s an easy recipe for the kids and a somewhat more complex one for the big kids.
Gluten-free chestnut & chocolate brownies
Prep: 20 mins + chestnut prep time | Cook: 25-30 mins | Makes: 16 pieces
- 500g fresh chestnuts or 350g cooked and peeled chestnuts
- 200g good quality dark chocolate, broken into squares
- 200g unsalted butter, chopped
- 1 1/4 cups brown sugar
- 1 tsp vanilla extract
- 4 eggs, lightly beaten
- 1/2 cup gluten-free self-raising flour*
- 2 tbsp cocoa
- Pinch salt
*Standard self-raising flour can be used for a non-gluten-free version.
To roast chestnuts
- Preheat oven to 200°C (180°C fan-forced).
- Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open.
- Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath.
To cook the brownie
- Reduce oven to 180˚C or 160˚C fan-forced.
- Grease and line a 16cm x 26cm x 2-3cm deep slab pan with baking paper, leaving a 2cm overhang on the sides of the pan.
- Set aside 50g cooked and peeled chestnuts. Place remaining chestnuts into a food processor. Process until fine crumbs form (you’ll need 2 cups ground chestnuts). Set aside.
- Place chocolate and butter in a large microwave safe bowl and microwave on high for 2 minutes, stirring with a metal spoon every minute until melted. Set aside to cool.
- Using a metal spoon, stir in sugar, vanilla and eggs into chocolate mixture until well combined. Sift over flour, cocoa and salt. Stir to combine.
- Gently fold through chestnuts. Pour into prepared pan. Chop reserved chestnuts and sprinkle over mixture.
- Bake for 25-30 minutes until a skewer inserted comes out with moist crumbs sticking. Cool completely in the pan. Cut into squares.
- Serve with whipped cream and a dusting of cocoa if liked.
Recipe courtesy Chestnuts Australia | chestnutsaustralia.com.au
Prep: 20 mins + chilling time for the jelly | Serves: 6
Note: Make the jelly 4-5 hours or the day before making these trifles.
- 2 x 85g packets raspberry jelly
- 900g tub thick vanilla custard
- 4 chocolate hot cross buns, chopped into 2cm pieces
- 1 1/2 cups frozen raspberries
- 12 Honey Jumble biscuits
- Prepare the jellies following packet instructions. Pour jelly mixture into a 16cm x 26cm baking pan. Refrigerate until set.
- Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard, a layer of chopped hot-cross buns and then the raspberries. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.
- Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.