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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 chips 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.


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