Chocolate and hazelnut brownie

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 1

Here's a recipe for a brownie boasting with indulgent chocolate taste and with that incredibly soft, moist and dense texture you're after. The chocolate-hazelnut crème makes it extra dense and smooth.

Recipe components

Callebaut® ingredients

Chocolate and hazelnut brownie

  • 80g
    crushed hazelnuts
  • 40g
    crushed pecan nuts
  • 125g

Place on a baking tray and lightly grill the nuts in the oven. Melt the chocolate and mix to obtain a smooth mass.

Whip to obtain a frothy mixture.

  • 4.
    whole egg(s)
  • 100g
  • 200g
    brown sugar

Add the melted mass and mix.

  • 10cl
  • 120g
  • 1sachet
    baking powder
  • 20g
    Baking drops M

Then incorporate the liquid cream, the flour and the sieved baking powder and finish with the hazelnuts, the pecan nuts and the chocolate drops.

Finishing and presentation

Butter and grease the mould of your choice (rectangular, circular,...) and add in the pastry. Bake for 20 minutes at 180°C.