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  • 200g Merchant Gourmet whole cooked chestnuts, chopped
  • 200g soft brown sugar
  • 25ml dark rum
  • 2 tsp vanilla extract
  • 2 medium eggs, separated
  • 170g unsalted butter
  • 60g cocoa
  • 80g plain flour
  • Optional: raspberries


  1. Pre-heat the oven to 170C (150C fan-assisted)/335F/gas mark 3).
  2. Line a 20cm baking tin with baking paper, leave a few cm over each size for ease of pulling out the brownies once cooked.
  3. Place the chopped chestnuts into a bowl and mix in the rum, the vanilla extract and 100g of the sugar. Leave to soak.
  4. Melt the butter in a small pan over a medium heat then remove from the heat.
  5. In another large bowl, beat the egg whites until they form soft white peaks, then slowly beat the remaining sugar in until you have a soft meringue. Then beat in the egg yolks. Once the butter has melted mix this in.
  6. Sift together in another bowl the cocoa and flour and then slowly fold this into the batter with a spatula, take care not to over mix. Then fold in the chestnut mixture.
  7. Scrape this all into the prepared tin and bake in the pre-heated oven for 20-25 minutes. The brownies should be barely set in the middle. Place the tin on a cooling rack and leave to cool completely. Lift them out of the tin by the baking paper and cut into small squares.
  8. For an added twist place a raspberry on top of each brownie and hold in place with a cocktail stick.