These brownies are super moist and tasty, easy to make and way more calorie friendly than your usual brownies, not that there is anything wrong with those, but I love the fact that I can enjoy these every day. This recipe is gluten and dairy free, however, you can easily use dairy-based Greek yogurt and plain all-purpose flour if you prefer. Chestnut purée isn't easily available from every store, I used 'Merchant Gourmet' and you will find these in Sainsbury's, Ocado, or Waitrose if you live in the UK.
Chestnut Brownies
Serves: 12 brownies Prep time: 5 mins Cook time: 30 minutes
Ingredients:
2 eggs
200 g chestnut purée
1/2 cup Greek yogurt (I used Oatly Greek style)
1/3 cup coconut or rapeseed oil
1 tsp vanilla extract
3/4 cup + 2 tbsp coconut sugar
1/3 cup gluten-free flour blend (I used Doves farm plain white)
1/4 cup cacao powder
1/2 tsp baking soda
chocolate chips (optional, but highly recommended)
Instructions:
Preheat the oven to 180 degrees and line a brownie tin with baking paper.
Whisk the eggs and add in the chestnut purée, yogurt, oil, vanilla extract, and coconut sugar and stir together until smooth.
Add the flour blend, cacao, and baking soda to the wet ingredients and combine well.
Transfer the batter to the brownie tin and add some chocolate chips on top.
Bake the brownie for 30 minutes and let it completely cool before slicing it.
Store it in an airtight container and consume it within 2-3 days.
