Nocciola brownie
(Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
| Ingredients | Preparation |
|---|---|
|
80g
crushed hazelnuts
40g crushed pecan nuts 125g Callebaut Dark Chocolate Select 811NV |
Place on a baking tray and lightly grill the nuts in the oven. Melt the chocolate and mix to obtain a smooth mass. |
|
100g
Creme dell'Artigiano Nocciola
185g butter |
Whip to obtain a frothy mixture. |
|
4
eggs
100g sugar 200g brown sugar |
Add the melted mass and mix. |
|
10cl
cream
120g flour 1/2 sachet of baking powder 20g Callebaut chocolate drops Medium VH-9410 |
Then incorporate the liquid cream, the flour and the sieved baking powder and finish with the hazelnuts, the pecan nuts and the chocolate drops. |
| Butter and grease the mould of your choice (rectangular, circular,...) and add in the pastry. Bake for 20 minutes at 180°C. | |
Finishing and presentation
Butter and grease the mould of your choice (rectangular,
circular,...) and add in the pastry. Bake for 20 minutes at
180°C.
