Brownie Sundae

level 2

Used Callebaut products

Ingredients	Preparation
250g margarine 375g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Melt the margarine and 250g of chocolate callets together
3 eggs 1 Egg yolk 250g caster sugar 2spoon(s) concentrated vanilla extract pinch salt	Mix the eggs, egg yolk, sugar, vanilla extract and salt together
65g gluten free flour 60g cocoa powder	Whisk in the melted chocolate and butter, flour and cocoa powder Fold in 100g callets and pour into a lined 20m square tin Bake at 140°C for 45 minutes and allow to cool

Ingredients

Preparation

Melt the margarine and 250g of chocolate callets together

Mix the eggs, egg yolk, sugar, vanilla extract and salt together

Whisk in the melted chocolate and butter, flour and cocoa powder

Fold in 100g callets and pour into a lined 20m square tin

Bake at 140°C for 45 minutes and allow to cool

Ingredients	Preparation
20ml cream	Melt the remaining 25g of chocolate callets and cream in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
ice cream flavour of choice 2-3 scoops	To serve, stack brownie chunks in a glass with ice cream and drizzle with Callebaut sauce
TOP TIP: Make it dairy-free, use dairy-free ice cream and swap the cream for coconut milk.