Chestnut and Prune Brownies

A fudgy decadent chocolate brownies that is made with chestnuts, prunes and sweetened with xylitol. It’s full of fiber, potassium and antioxidants thanks to chestnuts. Plus it’s sugar free and naturally gluten free. These brownies will keep well for up to 5 days in an airtight container. They also freeze well, wrapped in cling film, for up to a month.
Xylitol is a natural sweetener that tastes very similar to sugar, has a similar texture, and can be substituted in a 1:1 ratio in most recipes.


190 g Dark chocolate with 60-70% cocoa solids, broken into small pieces 130 g Unsalted butter, cubed 100 g Pitted soft prunes, roughly chopped 3 Medium eggs, at room temperature 1 tsp Vanilla essence 150 g Xylitol (or caster sugar) 110 g Chestnut flour, sifted A large pinch Sea salt 150 g Cooked and peeled chestnuts, roughly chopped A handful of fresh raspberries, to serve

Preheat the oven to 170C/340F. Line a 20-22cm baking tray with parchment paper.
Put the chopped chocolate and butter in a heatproof bowl and set over a pan of simmering water (make sure the base of the bowl is not in contact with the water). Stir until melted and combined, then take off the heat and stir in the prunes.
Whisk the eggs, vanilla and xylitol or sugar until the mixture is thick enough to leave a trail when you move the whisk, about 3 minutes, then fold in the cooled chocolate mixture.
Sift in the chestnut flour and salt, then gently fold in the chopped chestnuts until the mixture is smooth and streak-free. Pour the batter into the prepared baking tray and bake for 25-30 minutes until the middle has a slight wobble and it is gooey inside. They may seem a little under-cooked at first, but they firm up once they start to cool down.
Remove from the oven and leave in the pan to cool completely, then cut into squares. Top with raspberries and dust with a little icing sugar if desired.

19 comments:

Tom 16/12/25 12:55: ...Angie, these look so festive.
Lola Martínez 16/12/25 12:58: Los productos de otoño en general me encantan, las castañas en particular, también las ciruelas pasas. Ese brownie sabe a gloria y es precioso.
Margaret D 16/12/25 14:34: Beautifully presented, Angie.
DEZMOND 16/12/25 15:07: Bet it tastes heavenly! Prunes make me poopoo like crazy....
Christine 16/12/25 16:46: yummy
Brian's Home Blog 16/12/25 16:57: Oh my, such a wonderful treat that would be!
Balvinder 16/12/25 17:35: They look irresistibly delicious and festive!
eileeninmd 16/12/25 18:11: They are a pretty treat! Take care, have a wonderful day!
Pam 16/12/25 18:33: I wouldn't have thought to pair prune & chestnuts for brownies–you're so clever. They look pretty & delicious.
Linda's Relaxing Lair 16/12/25 18:45: Beautiful presentations, dear Angie!
J.P. Alexander 16/12/25 23:30: Gracias por la receta. Tomó nota. Te mando un beso.
Cooking Julia 17/12/25 00:21: The original flavors of this cheesecake are very tempting!
foodtravelandwine 17/12/25 03:04: It is heavenly delicious!!........Abrazotes, Marcela
Anonymous 17/12/25 06:45: Sounds so good!
Tandy (Lavender and Lime) https://tandysinclair.com
David M. Gascoigne, 17/12/25 13:37: Looks decadent and delicious, but not decadent enough that one may not have two slices!
ellie 17/12/25 14:17: Beautiful! Giftable!
Caitlin&Megan 17/12/25 14:19: Oh, so lovely! Adoring this!
Frank | Memorie di Angelina 17/12/25 15:48: Yum! I love brownies that are most and dense and full of flavor, but not overly sweet, which is just what these must be I imagine with those figs plus the nutty flavor of chestnuts. Divine!
G'day Souffle 17/12/25 17:49: Looks delicious! I'm glad this recipe contains chestnut flour instead of real chestnuts. I tried baking chestnuts once and they exploded in the oven!