Chestnut & Sesame Brownies

Name: Chestnut & Sesame Brownies
Yield: Makes about 12 brownies
Cuisine: Japanese
Ingredients: 80 g (2¾ oz/½ cup) plain (all-purpose) flour, sifted; 120 g (4¼ oz) tinned candied chestnuts, roughly chopped; 200 g (7 oz) whole eggs (about 4 eggs); 1 g (¼ tsp) salt; 220 g (8 oz/2¼ sticks) unsalted butter, cut into cubes and softened; 300 g (10 oz/1⅓ cups) caster (superfine) sugar; 170 g (6 oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 170 g (6 oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 70 g (2½ oz) white sesame seeds

Preparation info

Makes about
12
brownies

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

A Japanese take on a classic. The chestnut is a delicate flavour complementing the chocolate, while the sesame adds an interestingly nutty texture.

Ingredients

70 g (2½ oz) white sesame seeds
170 g (6

Asia
Japan
Dessert
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Line a deep 28 × 22 × 4cm (11 × 8½ × 1½ inch) cake tin (pan) with silicone (baking) paper. Put the sesame seeds into a frying pan (skillet) over a moderate heat and lightly toast them, stirring continuously.
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