Chestnut Brownies

Brownies, which people usually know as flat, baked squares or bars have been popularized in both the U.S. and Canada in the 20th century. However, people enjoy them in many different sizes and shapes nowadays, and in various locations. Here is a recipe for a chestnut topping brownie from Eastern Europe.



  • 150 grams butter
  • 2 eggs
  • 200 grams fine sugar
  • 3 spoons honey
  • 200 ml milk or yogurt
  • 1 pack baking powder
  • 1 pack vanilla (flavoring)
  • 350 grams flower


  • 250 grams sugar
  • 4 spoons cocoa
  • 4 spoons milk
  • 200 grams butter


Put the butter in a bowl and rub it into the walls with a spoon, adding sugar, until it becomes frothy.While stirring, add the eggs, honey, baking powder, vanilla and sprinkle the flower into the mix.

Put one or two sheets of baking paper into a flat tray (keeps the dough from sticking; if you have a non-stick tray available, use that) and pour the composition. Bake on medium, which in our house should be around 350F. You can check if it’s done by taking the tray out of the oven and sticking a toothpick in. If it comes out clean, it’s done.

When it’s done, turn the tray over on a board. Let it cool thoroughly - if you have the time, let it cool until the next day. After it has cooled, cut the dough into cubes.

For the topping, mix the ingredients in a pot and heat until they boil. Mix 50 grams of ground chestnut cores with 50 grams of fine sugar and set aside. After the topping cools a bit, but while still liquid and warm, run the cake cubes thoroughly in the mixture, covering evenly, then sprinkle the nuts and sugar on them.

Set the cubes on a plate, let cool and enjoy!

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