Sunday, February 27, 2011

Imbuljuta and an Imbuljuta-inspired brownie

Imbuljuta tal- Qastan

The Maltese culture presentation is tomorrow, and today (yes! the night before :p) I made the last recipe to finish it off - a brownie, inspired by a Maltese traditional chocolate-chestnut soup - the imbuljuta.

This soup, which is traditionally eaten at christmas time, right after mid-night mass, is a thick & hearthy drink,  flavoured with tangerine & orange peel, cinnamon & crushed cloves. I also like to add dark chocolate to the mix for an even more decadent drink.

The last time I drank the imbuljuta, the chocolate-ness of it reminded me of my favourite brownies... and when doing the above mentioned project, I thought of incorporating these two, excellent recipes to produce a brownie using chestnuts, orange zest & spices.

Imbujluta Brownie

I am happy to say that the result is a brownie, as fudgy and as soft as the nut brownies I usually make with an awesome citrusy, cinnamony flavour. OH YUM!!

Imbuljuta-inspired brownie

  • 230g Butter, roughly cubed
  • 250g Sugar
  • 4 Whisked eggs
  • 230g Dark Chocolate, roughly chopped
  • 140g Flour
  • 40g Cocoa Powder
  • 100g boiled & chopped chestnuts
  • Zest of 1 orange, finely chopped
  • Zest of 1 tangerine, finely chopped
  • 1 tsp crushed Cinnamon
  • 1 tsp crushed Cloves
  • 20cm square baking tin
  1. Melt the butter in a large pot.
  2. Add the sugar and stir until dissolved.
  3. In a separate mixing bowl mix the solid chocolates & eggs.
  4. Pour the piping hot mixture (from 2) over the chocolates/eggs in a bowl and mix until chocolate is dissolved.
  5. Mix in the flour & the cocoa powder until no traces of flour can be seen.
  6. Mix in the chestnuts, orange & tangerine peel * spices. 
  7. Pour the mixture in to the prepared tin.
  8. Bake in a 180 degrees pre-heated oven for 18 to 22 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny & has cracked. The centre of the brownie shoudn’t be wobbly when shook. 
  9. Leave aside to cool.
  10. Decorate with candied orange or tangerine peel.

Brownies decorated with candied tangerine peel


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