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

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

Method

1 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.

2 Melt the chocolate over a

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of