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When you combine this mixture with the rest of ingredients, you'll get those crackly crinkled brownie top.
These brownies have amazing taste thanks to the rich dark chocolate in the recipe. Use quality dark chocolate with at least 65% cocoa to reach this intense chocolate flavour.
In a small saucepan, melt the chocolate and butter on a medium heat until completely melted. Sift the chestnut flour and combine with almond flour. The chestnut flour had to be sifted as it tends to compress into lumps.
In another bowl, beat eggs and sugar until light and fluffy - for about 5 minutes. Add vanilla and melted chocolate and mix with silicon spatula until combined. Gradually add flours, and fold using a silicon spatula until the flour is incorporated. Pour the batter into prepared square pan and smooth out the top.
Bake the brownies for about 25 - 30 minutes or until a tooth pick comes out with moist crumbs attached. Cool completely before cutting into squares - dip your knife in hot water in between slices for clean cuts.
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