Brownie

level 1

This dark chocolate brownie recipe yields everything you'd expect from the immensely popular delight: an intense dark chocolate taste combined with a moist but dense texture that gives the brownie its delighful mouthfeel. Serve your brownies on their own or with a scoop of ice cream on top to turn the treat into a full-blown dessert.

Recipe components

Used Callebaut products

Brownie

IngredientsPreparation

Melt together to 45°C.

  • 205g
    sugar
  • 135g
    whole egg(s)

Beat together until mixture becomes pale. Add chocolate mixture and fold in.

  • 85g
    flour

Fold in.

  • 167g
    pecan nuts
Fold in with a spatula.
Spread out on a baking tray of (min. 1 cm thick). Bake for 12-15 minutes at 180°C. Leave to cool and cut in pieces.