This brownie delivers an intense chocolate experience with every bite. Enjoy it warm with ice cream for a truly indulgent dessert, or cut it into fingers for a convenient, delicious snack on the go.
Make the base
Here's what You need:
Quantity - Ingredient
185g - Dark Chocolate Callets: Recipe N° 811
185g - Butter
150g - Eggs
275g - Caster Sugar
85g - Plain Flour
40g - Cocoa Powder
50g - White Chocolate Callets: Recipe N° W2
50g - Milk Chocolate Callets: Recipe N° 823
Preparation
8 easy steps:
Step - Instructions
1. Melt the butter and chocolate together.
2. Whisk the eggs and sugar together until light.
3. Stir the melted butter and chocolate then add to the eggs and sugar.
4. Sieve the flour and cocoa powder and stir into the batter.
5. Fold in the chocolate callets.
6. Pour into a 24cm square metal frame on a silpat matt.
7. Bake at 160c for 25 minutes.
8. Cool completely before decorating.
Prepare White Chocolate Ganache
Here's what You need:
Quantity - Ingredient
100g - Whipping Cream
300g - White Chocolate Callets: Recipe N° W2
Decor Callebaut Crispearls™ - White Chocolate Crispearls
Decor Callebaut Crispearls™ - Milk Chocolate Crispearls
Decor Callebaut Crispearls™ - Dark Chocolate Crispearls
Preparation
6 easy steps:
Step - Instructions
1. Bring the cream to the boil.
2. Pour the cream over the white chocolate.
3. Mix together to a smooth ganache.
4. Spread the ganache evenly on top of the brownie.
5. Decorate with white, dark and milk chocolate crispearls.
6. Cut into the desired shape and serve.
Ready to bake it? Shop the chocolate products that makes this dessert shine.
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