Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

This dark chocolate brownie recipe yields everything you'd expect from the immensely popular delight: an intense dark chocolate taste combined with a moist but dense texture that gives the brownie its delighful mouthfeel. Serve your brownies on their own or with a scoop of ice cream on top to turn the treat into a full-blown dessert.

Recipe components



Melt together to 45°C.

  • 205g
  • 135g
    whole egg(s)

Beat together until mixture becomes pale. Add chocolate mixture and fold in.

  • 85g

Fold in.

  • 167g
    pecan nuts
Fold in with a spatula.
Spread out on a baking tray of (min. 1 cm thick). Bake for 12-15 minutes at 180°C. Leave to cool and cut in pieces.