Triple Chocolate Buckwheat Brownie
These days I am doing a bit of experimenting. Some have been happy surprises (like working with buckwheat flour or this service) and some recipes I tested that needed tweaks and yet others that did not work out well. The best test of a new item is indeed in an old favorite. That for me in baking is always a brownie - rich, chocolete-y, moist, fudge-y brownie!
The result was a deeper flavor that stood well with the chocolate, instead just letting the latter take center stage. The brownie, overall, felt a lot lighter to eat as well!
Chestnut Fudge Brownie
Since my first encounter with the Tuscan specialty castagnaccio, I have fallen in love with chestnut flour. Finer than almonds, sweet and nutty in flavor, the flour of chestnuts is as elegant as a lady in an evening dress, gliding on a carpet of Fall's golden leaves! Now, is the season for roasted chestnuts. The aroma of these freshly roasted mingles as spiced air, before the onslaught of mulled cider and cinnamon. It harkens Fall/Autumn in a natural sense.
Personally, I have been baking with chestnut flour for a while to very happy results!