Does anybody know or have the recipe for Chestnut Squares? Their like really sweet brownies without chocolate.

I believe this is a really popular Christmas Dish or LOL this might even be someone's family recipe....

Does anybody know or have the recipe for Chestnut Squares? Their like really sweet brownies without chocolate.
A really neat web-site with more recipes for cookies, cakes, pies and holiday food is northpole.com



It has so many brownie, cookie and other recipes it will be hard for you to decide which one you really want to make.



I copied and pasted on another answer and for the life of me I don't know how I did it. :)



But look at it and see for yourself.
Reply:Chestnut Squares



[heaping 1/3 cup + 2 tsp] caster sugar (superfine)

2 large eggs - separated and at room temperature

1 tsp vanilla extract

250 gm [heaping 3/4 cup] chestnut cream (creme de marrons)

1/4 cup unsalted butter - melted

1/8 tsp cream of tartar (optional)

45 gm [1/3 cup + 2 tsp] plain flour



*Glaze:

200 gm dark cooking chocolate (70% chocolate content) OR combination of dark and milk chocolates

1 tsp almond oil or neutral vegetable oil (optional)



Pre-heat oven to 425F/220C.

Butter and flour well a 9-inch square baking pan.

Set aside 2 1/2 tsp of the sugar.

In a bowl, beat the egg yolks with the rest of the sugar and vanilla with an electric mixer until light, thick and smooth.

Add in the chestnut cream, followed by the butter. Mix well.

Get another bowl and whip the egg whites with an electric mixer (make sure the beaters and bowl are clean and dry) on low speed until frothy. Add the cream of tartar at this point if you're using it.

Increase the speed to medium-high until whites are stiff but not dry.

Add the reserved sugar and continue beating at high speed for a few seconds to incorporate the sugar.

Sift the flour over the chestnut-egg yolk mixture and mix with a wooden spatula.

Add about 1/3 of the whipped egg whites into it and fold quickly.

Then gently fold in the remaining egg whites. Do not overmix.

Pour the batter in the prepared pan, spread evenly and smooth the surface.

Bake for about 16-20 minutes or until lightly browned and springs back to the touch.

Remove from pan and cool on a wire rack.

Melt the chocolates by placing in a heatproof glass bowl over simmering saucepan of water.

Pour melted chocolate on the cake, spreading it evenly, letting the excess flow down the sides. You can do this while the cake is still on the rack OR put back the cooled cake in the baking pan then pour the chocolate in the pan. The latter is to avoid wastage of chocolate.

Cool and let the glaze set.

Cut into squares and serve.