Espresso No-tini Brownies

level 2

Used Callebaut products

Ingredients	Preparation
250g butter 350g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Melt the butter and 250g chocolate callets
3 eggs 1 Egg yolk 225g caster sugar 2spoon(s) concentrated vanilla extract 2spoon(s) coffee essence pinch salt	Whisk together the eggs, sugar, vanilla, coffee essence and salt
65g plain flour 60g cocoa powder	Combine with the melted chocolate and fold in the flour, cocoa powder and 100g of chocolate callets
Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C Cut into squares and serve stacked in a cocktail glass with cream TOP TIP: Create as a gluten free recipe by swapping the plain flour for gluten-free flour.

Ingredients	Preparation
350g Callebaut - Fairtrade Certified Chocolate - Recipe N° 811 Fairtrade certified 250g butter	Melt the butter and 250g chocolate callets
3 eggs 1 Egg yolk 225g caster sugar 2spoon(s) concentrated vanilla extract 2spoon(s) coffee essence pinch salt	Whisk together the eggs, sugar, vanilla, coffee essence and salt
65g plain flour 60g cocoa powder	Combine with the melted chocolate and fold in the flour, cocoa powder and 100g of chocolate callets
Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C Cut into squares and serve stacked in a cocktail glass with cream TOP TIP: Create as a gluten free recipe by swapping the plain flour for gluten-free flour.