Brownie Sundae
level 2
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Recipe components
Callebaut® ingredients
Brownie Sundae
Ingredients | Preparation |
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| 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 |
Chocolate Sauce
Ingredients | Preparation |
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| Melt the remaining 25g of chocolate callets and cream in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce |
| 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. |