Brown Butter Chestnut Crumb Bars

Browned butter adds a rich, nutty, and complex depth of flavour to these crumb bars with a boozy creamy chestnut filling. They are excellent with topped with a scoop of ice cream or whipped cream. I used the thick homemade chestnut puree, therefore, a few tablespoons of honey whiskey (or cream) were added to make the filling spreadable. If you are using a much thinner storebought chestnut spread, just skip the alcohol. I also added some melted chocolate to the filling, but it’s completely optional.


285 g White spelt flour 2 tbsp Coconut sugar (or brown sugar) ¼ tsp Sea salt ¾ tsp Baking powder ½ tsp Pure vanilla powder 180 g Unsalted butter 300 g Homemade chestnut puree 100 g Milk chocolate, melted 2-3 tbsp Honey Whiskey (or cream)

Preheat the oven to 180C/350F and grease or line a 20-22 cm / 8-9 inch square baking pan with parchment paper.
Whisk together the spelt flour, coconut sugar, sea salt and baking powder in a mixing bowl.
Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom and smells nutty. Remove from heat.
Use a spatula to scrape up all the brown bits and pour the hot butter over the flour mixture. Stir with a spoon until you have a soft dough.
Scoop a little bit more than 3/4 of the dough into the prepared baking pan, and use a tablespoon or your hands to press the dough evenly into the bottom of the pan. Bake for 20 minutes.
Beat melted milk chocolate into the chestnut puree with honey whiskey or cream until it’s spreadable. If you are using storebought chestnut cream, then skip the alchohol.
Remove the pan from the oven. Spread the chestnut filling over the hot crust, and sprinkle with the crumb topping. Return the pan to the oven, and bake for 25 minutes, until the topping is a light golden brown. Cool completely, about 2 hours, before cutting into squares.

27 comments:

Lola Martínez 21/1/26 13:00: Esas barritas se ven exquisitas, las probaría sin pensármelo dos veces y yo creo que repetiría.
DEZMOND 21/1/26 13:11: Looks lovely, I do ever so love crumble pies, my fave is walnut crumble pie.
Tom 21/1/26 13:57: ...yummy.
Anne in the kitchen 21/1/26 14:38: Once again your photo tickles my tastebuds. This looks delicious
Brian's Home Blog 21/1/26 15:02: YUM! That would sure be a wonderful treat!
Christine 21/1/26 16:02: Yummy!
Pam 21/1/26 18:59: Yum, what a great combination of flavors.
Ananka 21/1/26 19:06: Oh wow these look amazing :-D
eileeninmd 21/1/26 20:36: Looks like a yummy treat, thanks for sharing.
Take care, enjoy your day and the week ahead.
Linda's Relaxing Lair 21/1/26 22:22: They l9ok so good 👍
Linda's Relaxing Lair 21/1/26 22:23: Look
Lowcarb team member 21/1/26 22:23: Something a little different ...

All the best Jan
Ben | Havocinthekitchen 21/1/26 22:51: These brown butter chestnut crumb bars look so delicious, Angie - such a lovely flavour combo!
roentare 21/1/26 23:56: Sweet heaven!
J.P. Alexander 22/1/26 00:21: Gracias por la receta. Te mando un beso.
Cooking Julia 22/1/26 00:25: These bars are very yummy and so tempting!
DeniseinVA 22/1/26 03:35: Yum! I don't think I have had a chestnut to taste in years. I certainly need to put that to rights. Thanks Angie :)
Tandy | Lavender and Lime (http://tandysinclair.com) 22/1/26 04:49: I think chocolate is vital here. Makes them look so good.
Sherry's Pickings 22/1/26 06:48: homemade chestnut puree? Wow. Not easy to get chestnuts of any sort in sub-tropical Brisbane but very occasionally they have vacuum-packed ones in winter. Reminds me of my childhood in temperate Melbourne where they grew locally! This sounds delicious Angie.
Margaret D 22/1/26 09:56: Different, bet they are good, Angie.
Kathylorraine 22/1/26 11:39: Good morning, these look delicious, I have some fresh chestnuts too
The Velvet Runway 22/1/26 12:44: These look so yummy- I can't wait to try this recipe.
Julia x
https://www.thevelvetrunway.com/
David M. Gascoigne, 22/1/26 13:02: Looks damn good!
Bill 22/1/26 15:34: Wow, they look absolutely delicious.
Carol On The Lake 22/1/26 21:02: Looks good
Pattie Tierney 23/1/26 02:06: I don’t have a lot of chestnut experience, although I have worked with it in the past. One time, in my attempt to make purée, I broke my food processor. Undoubtedly it was a coincidence, but I have kind of shied away from chestnuts ever since. This does look delicious though.
Cocoa and Lavender 24/1/26 19:00: These look incredibly rich, Angie! Yum! ~ David