Brownie Sundae

level 2

Recipe components

Callebaut® ingredients

Brownie Sundae

IngredientsPreparation

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

Chocolate Sauce

IngredientsPreparation
  • 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.