VegBox Recipes

Sweet Chestnut Chocolate Brownies

This seasonally nutty variation on a chocolatey cake favourite is scrumptious and takes only three steps ... Three steps to heaven?
 
 

Ingredients

(Makes 16 squares)

100g fairtrade, organic cocoa
250g butter
500g caster sugar
100g self raising flour
50g fairtrade, organic dark chocolate cut into small rough pieces
50g sweet chestnuts
4 free range, organic eggs, beaten
 

Method

Step 1:

Make sure your oven is heating to 180*C. Meanwhile, using a sharp knife, score a horizontal slash through the shell of each chestnut and place them in boiling water to simmer for 15-25 minutes. Place a glass bowl on top of the chestnut pan and use the heat to melt the bits of chocolate. When the chestnuts are cooked you can peel the shells off (leave each one in the water until you're ready to peel it, to keep the shells soft). They will most likely crumble whilst you're peeling them. You want them in pieces any way.

Step 2:

Put the cocoa, butter and sugar into the largest saucepan you have and melt gently, constantly stirring. Once everything has melted together, you can stir in the beaten eggs a little at a time, then the melted chocolate, then the flour, then the bits of chestnut.

Step 3:

Pour the mix into a square baking tin lined with greaseproof paper, and bake in the middle of the oven for around 45 minutes. If after half an hour you're worried that the top might be burning, put a layer of greaseproof paper on as a cover. Once cooked (do a clean knife or fork test) allow the brownie to cool before turning it out and cutting into squares.
 

Time From Cupboard-To-Table

30 minutes mixing and 45 minutes baking
 

Notes & Variations on Sweet Chestnut Chocolate Brownies

Serve on their own, or hot with ice cream, cream, creme fraiche or soya dream, or dipped in milk. And of course you can mix in whichever nuts or bits of chopped fresh or dried fruit you fancy.
 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Cherries Recipes

Poached Cherry Pavlova, Vanilla Cream and Toasted Pistachios
This is a pretty luxurious recipe, and it's probably one for a dinner party rather than dessert on a worknight, if you know what I mean, but we include so few of those, and this one was too drool-worthy to pass up : )

You can find the recipe and loads of others in Matt Tebbutt’s new book, "Matt Tebbutt Cooks Country", and we’ve included it in our database courtesy of Mitchell Beazley and Octopus Books. Thanks folks!
Cherry & Strawberry Cream
Come June, cherries and strawberries will be in season together in the UK.

Now cherries and strawberries are delicious in their own right. But if you combine them ... Well, as far as we're concerned that's heaven on earth.
Soft Cherry Cake
This recipe has been very generously donated to our database by FoodLoversBritain.com as part of their Cherry Aid Campaign.

Championing the best local and regional food businesses, all vetted to FoodLovers Approved quality standards, FoodLoversBritain.com is the site where everyone – from consumers to producers, restaurateurs to retailers - can find where to buy, stay, visit, eat and learn about local and regional quality food & drink. With 4,000+ businesses featured online, each one is FoodLovers Approved to deliver on local sourcing and meet an exacting level of excellence.

CherryAid campaigns to unite all Cherry Lovers – chefs, Cherry growers, producers of Cherry-based food and drink, you, me – to save the British Cherry.

In the last 50 years we’ve lost 90% of our Cherry orchards and now import around 95% of the Cherries we eat. FoodLoversBritain.com has gone to the rescue with CherryAid to help them out of a jam!
Cherryade
This recipe has been very generously donated to our database by FoodLoversBritain.com as part of their Cherry Aid Campaign.

Championing the best local and regional food businesses, all vetted to FoodLovers Approved quality standards, FoodLoversBritain.com is the site where everyone – from consumers to producers, restaurateurs to retailers - can find where to buy, stay, visit, eat and learn about local and regional quality food & drink. With 4,000+ businesses featured online, each one is FoodLovers Approved to deliver on local sourcing and meet an exacting level of excellence.

CherryAid campaigns to unite all Cherry Lovers – chefs, Cherry growers, producers of Cherry-based food and drink, you, me – to save the British Cherry.

In the last 50 years we’ve lost 90% of our Cherry orchards and now import around 95% of the Cherries we eat. FoodLoversBritain.com has gone to the rescue with CherryAid to help them out of a jam!
Traditional Cherry Clafoutis
This traditional French dessert is so incredibly easy to make, and yet it's remarkably elegant. Certainly, if you use ramekins to make individual ones, it's idea for dinner parties. And yet it's so simple, it's also brilliant for family pudding, and (this is a bit naughty) it's lovely cold for breakfast, with the excuse that it's a bit like having pancakes! Just don't tell anyone we told you so...
 
 

Raspberries Recipes

Victoria Sandwich with Fresh Raspberry and Blueberry Filling
The Victoria Sandwich is a British "afternoon tea" classic, supposedly named by the staff at Osborn House in reference to Queen Victoria, who spent time in retreat there and enjoyed this particular treat as a favourite.

Our version uses fresh in-season raspberries and blueberries, "smooshed" (technical kitchen term) together by hand, rather than using jam.
Traditional Cherry Clafoutis
This traditional French dessert is so incredibly easy to make, and yet it's remarkably elegant. Certainly, if you use ramekins to make individual ones, it's idea for dinner parties. And yet it's so simple, it's also brilliant for family pudding, and (this is a bit naughty) it's lovely cold for breakfast, with the excuse that it's a bit like having pancakes! Just don't tell anyone we told you so...
Simple Souffle
So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"?

Because the reality is, they're easy peasy!

The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done.

Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed.

Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.
Raspberry Vinaigrette
Once made, this vinaigrette should keep nicely for up to one week if it’s in the fridge. What you do with it then is entirely up to you – you could try it with a goats cheese and seasonal leaf salad, perhaps, or drizzle it over seared tuna or your favourite roasted veg of the month.
Strawberry and Raspberry Cheating Jam
This week, hubby and I snapped up some sale punnets of Kent strawberries and Scottish raspberries from a local shop.

On Tuesday night, we were just getting ready for bed, making the usual cups of tea and tucking our books under our arms, when he announced that he was going to toast some bread for a cheeky night time snack.

Now I LOVE toast.

But only if I can smother it with jam. Which we didn't have.

Was I deterred?

I'm NEVER deterred when it comes to toast. I decided to make cheating jam. Hubby retreated up the stairs muttering something about it being "hardly the time to be making jam, love."

Here's what I did...
 
 

Blackberry Recipes

Apple & Blackberry Crumble
Apple and Blackberry crumble is a definitive autumn dessert. In this version, you save even more time by not peeling the apples or pre-cooking the fruit.
Cosy Baked Stuffed Apples
This recipe was suggested to us by our good friend Gill in London. It's a really comforting "old-school pud" that you can play around with, and which also works brilliantly for breakfast times.
Bramble & Apple Jelly
Go straight back to your childhood with this recipe, when you've been out picking wild blackberries and apples.
Blackberry & Coconut Slice
All you need is some dessicated coconut, cake ingredients and a bowl of blackberries from the hedgerows. It doesn't matter if they're a bit tart - it adds to the flavour.
Quick Blackberry Sauce
This blackberry sauce recipe has to win a prize for being quick, easy and delicious.
Blackberry & Apple Syrup
This is a delicious way of preserving blackberries and cooking apples. It keeps well in sterilised jars or frozen in pots in the freezer.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge