Chocolate Pecan Brownies
with coffee ice cream and topped with salted caramel
(15 servings)
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium & Charles Nouwen - Zythologist - AB InBev)
Brownie
| Ingredients | Preparation |
|---|---|
|
300 g
butter
225 g dark chocolate Callebaut Strong 70-30-38NV 240 g eggs 240 g brown sugar 150 g flour 240 g roasted pecans |
Melt the butter and chocolate together, lightly whisk the eggs in a separate bowl, adding the sugar then the chocolate mixture. Fold in the flour and roasted nuts. Pour into a tray and bake 12 minutes at 180°C. |
Salted caramel
| Ingredients | Preparation |
|---|---|
|
500 g
caramel
3 g salt |
Melt caramel, add salt, mix well and serve as a sauce over a scoop of coffee ice cream (suggestion: Häagen Dazs). |
Food pairing
Dark chocolate, toasted nuts and caramel... the
various ingredients in this delicious dessert all perfectly
complement the intensely aromatic Leffe Brown. These strong tastes
balance well with this special malt beer. The coffee adds a nice
complexity and emphasizes the roasted ingredients involved. This
combination of brownie and beer extracts intense aromas of black
fruits such as plums while there is also an interesting hint of
smokiness. A touch of salt adds a hint of savory to balance the
sweetness.
