Italian · Dessert
Chocolate Chestnut Bars
A dense, fudgy Tuscan-inspired chocolate brownie bar made with almond flour instead of wheat, enriched with a splash of marsala wine and finished with a dark chocolate drizzle and toasted hazelnuts for crunch.
$1
15 minsPrep
21 minsCook
56 minsTotal
EasyLevel
Nutrition per serving
386Calories
6.8gProtein
29gFat
27gCarbs
17.7gSugar
5.1gFiber
299mgSodium
78mgChol
13.7gSat Fat
335mgPotassium
60mgCalcium
4mgIron
0.1mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.8gAlcohol
Goes well with
Hot Chocolate
local
Moscato d'Asti
international
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with baking paper, letting the paper overhang two sides for easy lifting.
2
Melt the 28g dark chocolate and 25g butter together in a double boiler over barely simmering water, stirring until smooth, then set aside to cool slightly.
3
Whisk the egg and sugar together in a bowl until pale and slightly thickened, about 1 minute by hand.
4
Pour the cooled chocolate-butter mixture into the egg mixture and whisk to combine, then stir in the marsala and vanilla extract.
5
Sift the almond flour, cocoa powder and salt over the wet mixture and fold gently with a spatula until just combined — do not overmix.
6
Fold in the 12g chopped dark chocolate chunks, distributing evenly through the batter.
7
Pour the batter into the prepared tin, smoothing the top with the spatula.
8
Bake for 20-22 minutes until the top is set with a slight crackle and a skewer inserted comes out with a few moist crumbs attached.
9
Cool the bar in the tin on a wire rack for at least 20 minutes, then lift out using the paper overhang and cool completely before cutting.
10
Once fully cool, drizzle the melted 8g dark chocolate over the top and scatter with the toasted chopped hazelnuts.
11
Let the drizzle set for a few minutes before slicing into one square to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Chocolate Dark 70, chopped, melted
- 25g25g Butter, melted
- 22g22g Sugar White
- 27g27g Egg, beaten
- 18g18g Almond Flour
- 6g6g Cocoa Powder, sifted
- 6g6g Marsala
- 2g2g Vanilla Extract
- 1g1g Salt
- 12g12g Chocolate Dark 70, chopped into chunks, folded in before baking
- 8g8g Chocolate Dark 70, melted, drizzled, 1
- 8g8g Hazelnut, toasted, roughly chopped, scattered on top, 1
