These are among the most extravagant brownies I make — rich with dark chocolate, marron glacé, and a shimmer of edible gold. Marron glacé, chestnuts slowly candied in syrup, are a classic French holiday confection. Growing up, my grandmother always gifted a box, each piece wrapped in bronze like a tiny present. They have an unusual appearance, often described as a translucent little brain, the wrinkled surface glistening with sugar. Their flavor is elegant, warm, and nutty, pairing beautifully with the bitter tones of dark chocolate. These brownies are so fancy and festive — perfect for cookie swaps, potlucks, or simply a dessert to impress over the holidays.
Ingredients You’ll Need For These Marron Glacé Brownies
Butter. Unsalted.
Chocolate. Use the best you can find — I love Valrhona 70% for its bittersweet depth, which balances the sugar and candied chestnuts.
Sugar. Granulated sugar works perfectly here.
Vanilla. For a soft, creamy sweetness.
Eggs. Large and cold from the fridge.
Cocoa Powder. Dutch processed for a rich, smooth and chocolate-y flavor.
Flour. I use Hayden Flour Mills All-Purpose Sonora — light, soft, and lovely in brownies.
Espresso or instant coffee. Just a touch to deepen the chocolate.
Marron Glacé. Candied chestnuts, crumbled into the batter for a warm nutty flavor and candy like texture. For this recipe I used La Maison Du Chocolat
Edible Gold. Optional, but beautifully festive. Amazon sells gold leaf flakes and sheets.
Marron Glace Brownies
Ingredients
3/4 cup (170g) unsalted butter
2/3 cup (115) dark chocolate, finely chopped
1 1/2 cup (300g) granulated sugar
1 tbsp vanilla extract
3 large eggs, cold from the fridge
3/4 cup (80g) dutch processed cocoa
1/2 cup + 1 tbsp (70g) all purpose flour
1 teaspoon espresso powder
1/2 tsp salt
4-5 marron glace, roughly chopped
Edible gold leaf, optional
Instructions
- Preheat the oven to 350. Grease and line an 8 X 8 inch baking pan with parchment, leaving a slight overhang.
- Put the butter and chocolate in a medium size heatproof bowl set over a saucepan filled with a few inches of barely simmering water. Do not let the base of the bowl touch the water below. Heat, stirring often, until melted, then remove from the heat.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the sugar, eggs and vanilla on medium high speed for 3 to 4 minutes. Meanwhile sift together the cocoa, flour, espresso and salt.
- Lower the speed and mix in the melted chocolate, mixing to combine. Add the dry ingredients and whisk until almost incorporated. Remove the bowl from the mixer and using a spatula fold in the marron glace. The batter should be thick, smooth and glossy. Spread into the prepared pan.
- Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan, before removing. Carefully apply the gold leaf by draping it over the area you want to apply it. Cut into squares before serving.
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