Chestnut and Armagnac Brownies

By Chefdennisw

Rich and decadent, these brownies will transport you to the French Southwest.

Ingredients

• 12 ounces Valrhona Le Noir Gastronomie 61%, chopped
• 4 ounces unsalted butter
• 3/4 cup unsweetened chestnut puree
• 1/2 cup + 2 tablespoons granulated sugar
• 4 large eggs, lightly beaten
• 1 tablespoon Tahitian vanilla
• 1/4 cup Armagnac
• 1/2 cup all-purpose flour
• 1 teaspoon fleur de sel

Details

Servings 18
Adapted from beyondthekitchenwall.com

Preparation

Step 1

Preheat oven to 350 degrees, lightly butter a 9 x 13 glass baking pan.

Melt butter and 8 ounces of chocolate together in a small saucepan over extremely low heat. Allow to cool slightly. While chocolate is melting, place chestnut puree and sugar together in the bowl of a standing mixer. Using the paddle attachment, combine on medium speed until completely blended and no little lumps of chestnut puree are visible. Remove bowl from mixer.

Add lightly beaten eggs to the chestnut mixture about a quarter at a time and mix gently with a wooden spoon until completely incorporated. Be careful not to mix in too much air. Add melted butter and chocolate and combine thoroughly with the wooden spoon. Add the vanilla, armagnac, and salt and mix thoroughly. Finally, add the flour and mix until no dry flour is visible. Don't overwork the mixture, we don't want any gluten activation.

Spread the batter into prepared pan and smooth evenly. Melt the remaining 4 ounces of chocolate in a small glass bowl in the microwave. To do this, cook for 30 seconds on half power, stir and repeat. You will probably have to do this 3 to 4 times. If chocolate starts to get too hot, just stir it until all lumps are melted. Chocolate melts at very low temperatures.

Pour melted chocolate evenly over brownie batter. Using a wooden skewer, or a thin knife, swirl the melted chocolate into the batter. Bake in preheated oven on center rack for 25 to 30 minutes. When done, center will be springy, and a wooden skewer will come out fairly clean.

Allow brownies to cool completely in the pan before cutting. Cut into 18 large brownies, or 24 smaller brownies. Enjoy!