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.
Chocolate and Chestnut Squares
A festive sweet treat
- 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
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.
DetailsPrep time: Cook time: Total time: Yield: 20 squares