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.

5 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!