Directionsfor the brownies:
90 g ofTrentino butter
120 g ofdark chocolate
3 farmer’seggs, whole
70 g ofrice flour
100 g ofsugar
40 g offinely chopped Drena chestnuts
½ glass of VinoSanto
Icing:
Icing sugar
Drenachestnuts in honey or Candied chestnuts from the Cooperativa Castanicoltori delTrentino Alto Adige
Chestnutpreserve from the Cooperativa Castanicoltori del Trentino Alto Adige
Coarsely chop up the chocolate and melt it by bain-marie together with the butter.
In a bowl, whip up with an electric mixer the eggs with the sugar until the mixture is foamy. Then slowly pour in the chocolate and butter mixture while mixing delicately with a spatula.
Add the Vino Santo and lastly the flour and the finely chopped Drena chestnuts.
Line a baking tin with baking parchment and pour in the mixture.
Preheat the oven to 180°C and bake for 20 minutes. Remove from the oven, allow to cool and then cut the brownies into cubes.
Decorate with icing sugar, the chestnut preserve and the Drena chestnuts in honey.
Matched with Goldtraminer produced by Cantina Toblino
Recipe created and made by:
Giada Miori - Ristorante La Casina (Drena)
Do you want to discover the magic of Trentino winter? Enjoy
