Chocolate brownie

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 1

Recipe components

Callebaut® ingredients

Chocolate brownie

IngredientsPreparation

Melt gently together. 

  • 200g
    eggs
  • 250g
    caster sugar

Whisk together to a high foam.
Gently stir in the cooled down melted chocolate and butter mixture

  • 80g
    plain flour
  • 65g
    cocoa powder Van Houten full bodied 22 / 24% brown

Sieve together.
Fold into the mixture. 

Pour the mixture into a 23cm square tin lined with baking paper. B
ake at 160°C for 35 to 40 minutes. Allow to cool.
Pipe on or drizzle 10 g of cupcake frosting in a spaghetti fashion (recipe for frosting see page 9).