Brownie

Joeri Vandekerkhove - Pastry chef at Boîte Moustache and Oud Walle – Kortrijk, Belgium

Ingredients	Preparation
240g butter 120g icing sugar	Soften the butter and mix with the sugar.
2piece(s) eggs	Add and mix in.
50g almond powder	Add and mix in.
330g flour 70g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag	Add and mix in.
Leave to rest overnight. Roll out to 4 mm thickness Cut pieces of 8 cm / 4.5 cm Bake for 12 minutes at 170°C on a Silpain.v

Ingredients	Preparation
150g butter 150g L811NV	Mix and melt.
3piece(s) egg yolks 150g brown sugar	Beat the egg yolks with the sugar at high speed. Then fold in the chocolate-butter-mixture.
100g Callebaut - Cocoa Nibs - Cocoa - Cocoa Nibs - 800g Bag 75g flour	Mix the cocoa nibs with the flour and fold into the previous mixture.
3piece(s) egg white	Whisk the egg whites and fold into the previous mixture.
Pour onto a baking tray with parchment paper and bake for 20 minutes at 175°C.