Preheat oven to 350 degrees F. Spray the sides and bottom of an 8x8 inch baking pan with cooking spray, and line with parchment paper.

In a microwave safe bowl, melt the 8 oz white chocolate and butter, in 20 second increments, stirring after each 20 seconds, up to 60 seconds total. The residual heat should melt the chocolate while you are stirring. Allow the chocolate and butter to cool slightly.

Add the brown and granulated sugar to the melted chocolate and butter and mix until well combined.

Add one egg at at time, whisking until each is fully incorporated.

Whisk in vanilla and salt.

Fold in the chestnuts and flour. Add the white chocolate chips.

Pour the brownie batter into the prepared baking pan. Bake for 35-40 minutes or until a tooth pick inserted in the middle comes out clean.

Allow the brownies to cool completely in the pan.

Top with caramel sauce, toasted pecans. and white chocolate drizzle. Vanilla ice cream goes great with them too!