½ cup cocoa powder, unsweetened
½ cup chestnut puree
¼ cup almond butter
1 to 2 tablespoons fresh orange juice
4 tablespoons raw honey
3 oz (85 grams) 80% dark chocolate, chopped
3 large eggs, separated
Makes: large pieces or 16 small pieces
Preheat a fan-forced oven to 177° degrees Celsius/350° degrees Fahrenheit. Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish and set aside.
In a medium sized bowl, place the chestnut puree and sieve in the cocoa powder. Mix the puree and cocoa powder until well blended and then set aside.
Using a double boiler over medium heat, melt together the almond butter, orange juice, raw honey and chopped dark chocolate until smooth. Remove the mixture from the heat and transfer to a medium sized bowl. Beat in an egg yolk one at a time, and mix until the chocolate is glossy.
Combine the chocolate to the chestnut puree and mix until well blended.
Beat the egg whites until stiff peaks forms. Temper the chocolate with a few beaten eggs first, then continue to fold in the rest. Mix just until blended. Pour the chocolate batter into the greased baking pan. Bake for 12 to 15 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 9 large pieces or 16 small pieces in all. Chill until served.