Chocolate pecan brownies

Created by

  • Alexandre Bourdeaux - Founder and Owner Pastry & Chocadvice, Belgium
  • Charles Nouwen - Global Director Product Exploration & Development chez AB-Inbev Belgium
level 1

Here's a trusted brownie recipe that always works. It's made with an intense bittersweet chocolate and roasted pecans to create a full-bodied taste. This recipe will give you the desired dense texture you'd expect from a brownie. The caramel and ice cream create a delightful contrast and turn it into a complete dessert. The brownie can also be sold separately on a bakery counter.

Chocolate pecan brownies

Recipe components

Callebaut® ingredients



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

  • 500g
    basic caramel
  • 3g

Melt caramel, add salt, mix well and serve as a sauce over a scoop of coffee ice cream.

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.