Skip to main content

Kenwood Christmas menu: Chocolate Chestnut Squares


Chocolate and Chestnut Squares




















I'm one lucky blogger. Kenwood kindly chose Jam and Clotted Cream to take part in their Christmas Menu Blogger campaign. This meant I got sent a very big early Christmas present - a brand spanking new Kenwood Chef Titanium. A big thank-you to Kenwood.

Over the coming four weeks I, along with Karen at Lavender and Lovage, Sian at Fishfingers for Tea, Becs at Lay The Table and Eliza at The Recipe Blog will be creating festive recipes using the Kenwood Chef under the following themes:
Week 1 - Getting Ready (favourite recipes for delicious wintry treats in the run up to Christmas).
Week 2 - Preparing the Pud (recipe for an extra special Christmas dessert)
Week 3 - All the Trimmings (recipes for accompaniments to the big Christmas feast)
Week 4 - The Main Event (I'm planning a vegetarian centrepiece)

This weeks recipe is a festive chocolately square using chestnuts and dried cranberries to give an extra special Chrismassy spin. The bonus with these squares is that they can be frozen so make batch now, freeze then just pull out of the freezer the day before you want to eat them. They are brownie like in texture with just the right amount of gooeyness. If you fancied you could add other types of fruit and nut - pecans, walnuts, raisins. Be as creative as you want.

print recipe

Chocolate and Chestnut Squares
A festive sweet treat
Ingredients
  • 140g Dark Chocolate (70% cocoa)
  • 115g Butter
  • 225g Caster Sugar
  • 170g Plain Flour
  • 1/2 TSP Baking Powder
  • 200g Chestnut Puree
  • 3 Eggs, beaten
  • 50g Dried Cranberries
Instructions
Step 1: Preheat the oven to 170c and line a 20cm tin with baking paper.Step 2: Melt the butter, chocolate and sugar in a pan on a low heat. Set aside to cool for a few minutes.Step 3: In the bowl of the Kenwood mixer sift in the flour and baking powder. Add all the other ingredients then mix on a low speed for a few minutes until everything combined.Step 4: Pour batter into tin and bake for 20 minutes. Leave to cool in tin before cutting into squares. Dust with icing sugar.
Details
Prep time: Cook time: Total time: Yield: 20 squares

Comments

  1. Wow how lucky are you! Those chestnut chocolate squares look fabulous. i love the sweet earthy flavour of chestnuts.
    Can't wait to see what your veggie main course is.

    ReplyDelete
  2. tytamo 15What a FABULOUS recipe Beth, I adore chocolate and chestnut together as a flavour combination and I bet those will fly off the table at Christmas time! I love my Kenwood already, it really does make mixing and chopping so easy, and it's so quiet too! Karen

    ReplyDelete
  3. Oh wow! I've never seen chestnuts used like this. Gooey goodness - you can't beat an indulgent chocolate treat at Christmas

    ReplyDelete
  4. Wow these sound amazing! My Dad LOVES chestnuts in all their forms and putting chestnut in puree sounds delicious! Can I add these to my own Christmas Cooking linky over at my blog? I'm sure my readers would love to see them :)

    Emma

    ReplyDelete
  5. I love the sound of these Beth. I'd never really made anything with chestnut until last Christmas but fell in love with it, I've bookmarked these!

    ReplyDelete
  6. Very tasty and lovely recipe. Thanks for sharing.

    ReplyDelete
  7. Very nice recipe well illustrated and explained. Thanks.

    ReplyDelete
  8. I love the sound of these squares - I adore Chestnuts at Christmas. Takes me back to my childhood when my grandfather would roast them and we´d eat them raw and make puree :)

    ReplyDelete
  9. 1/2 TSP Baking Powder:
    Is this 1/2 teaspoon or tablespoon?

    ReplyDelete
  10. One of the best cakes I ever ate was chocolate and chestnut (at the Hotel Sacher, in Salzburg) so I am determined that this year I will bake with chestnuts! Your cake looks amazing

    ReplyDelete
  11. Is it sweetened chestnut puree or unsweetened? I've seen both kinds available.

    ReplyDelete
  12. Chestnut flour instead of plain would make these even better - and coeliac friendly :)

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…