Chocolate Pecan Brownies
with coffee ice cream and topped with salted caramel
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium & Charles Nouwen - Zythologist - AB InBev)
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.
3 g salt
Melt caramel, add salt, mix well and serve as a sauce over a scoop of coffee ice cream
(suggestion: Häagen Dazs).
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.