Chocolate Chestnut Squares
(for the crust)
1/2 cup flour
1/3 cup cocoa powder, sifted
1/4 t salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 t vanilla extract
(for the filling)
7~8 oz can or jar of whole peeled roasted chestnuts (about 20 pieces)
1/4 sup brandy
1/4 cup unsalted butter, at room temperature
3 ox cream cheese, at room temperature
3/4 cup confectioners' sugar
(for the topping)
cocoa powder
chocolate coffee beans
>how to make<
(for the crust)
*Preheat the oven to 350 degrees, grease and flour a 9" x 9" baking pan.
*Make the bottom layer.
*In a small bowl, stir or whisk together the flour, cocoa, and salt.
*In a large bowl, cream the butter and sugar.
*Add the eggs and vanilla and beat well.
*Gradually add the flour mixture, blending well after each addition.
*Spread the batter evenly in the prepared pan.
*Bake for 23 to 27 minutes, until the top is dry and a toothpick inserted in the center of the pan comes out clean.
*Let the pan cool completely on a wire rack.
*D o not cut yet, but run a sharp knife around the edge of the pan.
(for the filling)
*Break the chestnuts into the bowl of a food processor.
*Add the brandy and process until the mixture is smooth and pastry, scraping down the bowl several times.
*Add the butter, cream cheese, and confectioners' sugar and process until smooth, scraping down the bowl several times.
*If the filling is very soft, chill until it is about as firm as peanut butter.
*Spread the filling evenly over the cooledlayer in the pan.
*With the tip of a knife, mark the filling in 25 squares.
(for the topping)
*Sprinkle with a little cocoa sifted through a fine strainer, and top each square with a pair of chocolate coffee beans.
*Cover the pan carefully and chill until the filling is very firm.
*Cut the squares apart along the marked lines.
*Keep refrigerated until serving.
-makes 25-
Labels: chestnut filling recipe, chocolate squares recipe