Recipe: Triple Chocolate Brownies
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 |
|---|---|
| 185 g | Dark Chocolate Callets: Recipe N° 811 |
| 185 g | Butter |
| 150 g | Eggs |
| 275 g | Caster Sugar |
| 85 g | Plain Flour |
| 40 g | Cocoa Powder |
| 50 g | White Chocolate Callets: Recipe N° W2 |
| 50 g | 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 |
|---|---|
| 100 g | Whipping Cream |
| 300 g | 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.
White Chocolate Callets: Recipe N° W2
Sale priceFrom €8,14
(VAT incl.)
€20,35/1kg
Dark Chocolate Callets: Recipe N° 811
Sale priceFrom €9,34
(VAT incl.)
€23,35/1kg
