For the dough below:
1 glass of water + 2 spoons of flour
1/4 glass of granulated sugar
50 gr. margarine/butter
½ pack of baking powder
1 egg
Vanilla
In the middle:
1 small jar of chestnut puree (~380gr)
Top:
80gr butter
80gr dark chocolate
2 eggs
1/2 cup of granulated sugar
3/4 cup of flour
1 spoon of cocoa
1 /4 pack of baking powder
1 spoon of margarine 15gr.
Grease a 24/26 cm springform cake tin and line it with greaseproof paper.
Make a dough by mixing the ingredients for the bottom layer. (at first it may seem like the dough will not come together at all, but do not worry it comes together as you knead it). Spread the dough into the mold by opening it with your hands or a rolling pin (without raising the edges).
Spread the chestnut puree evenly on the dough.
Melt 80 g butter & 80 g dark chocolate in a bain-marie. Beat 2 eggs and 1/2 cup of sugar with a mixer in a large whisk until fluffy and whitish cream. Add the melted chocolate and continue whisking. While continuing to whisk, add 3/4 glass of flour, 1 spoon of cocoa and 1/4 packet of baking powder little by little and turn off the mixer when it is fully mixed. Pour this mixture over the chestnuts and bake in a preheated 200C oven for 20-25 minutes. (The inside of the dough should not be dry, the toothpick inserted into the top layer should come out half wet)
(You can sprinkle cocoa and powdered sugar after it cools so that the brownie looks smooth)
