Prep time: 10 mins  
Cooking time: 40 minute

Ingredients 

• 100g Plain Flour 

• 220g Caster Sugar  

• 60g Brown Sugar  

• 100g Dark Chocolate  

• 80g Butter  

• ½ tsp Vanilla Extract  

• 2 Eggs 

• ¾ Cup Chestnuts  

• Dollop Cream 

From the Pantry

• 60g Cocoa Powder  

• ½ tsp Vanilla Extract  

• ½ tsp Baking Powder  

• ½ tsp Salt  

• 1/3 Cup Milk  

• Oil Spray 

Method 

1. Preheat the oven to 160°C. Roughly chop the chocolate bar and the chestnuts, set aside.  

2. Place together in a mixing bowl the flour, caster sugar, brown sugar, cocoa powder, salt and baking powder and mix well.  

    

3. Place the milk and chocolate on a small saucepan and heat up on medium heat until the chocolate has melted. Add the butter and vanilla extract and mix through until well combined. 

    

4. Add the wet mixture to the dry mixture and mix together. Whisk the 2 eggs and add to the bowl, mix through. Add the chocolate pieces and ¾ of the chestnuts to the mixture and fold through. 

    

5. Lightly spray oil the base of a cake tin and add the brownie mixture to the tin, making sure is evenly spread. Place into the reheated oven and let cook for approx. 20-25mins or until the middle of the brownie feels a little soft, it will finish to cook outside while is resting.  

    

6. Remove from oven and let rest for approx. 20mins. 

   Dust with some cocoa powder, sprinkle the rest of the chestnuts and serve with dollop cream.