Chocolate and hazelnut brownie

Created by

Marc Ducobu - Founder 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.

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Recipe components

Used Callebaut products

Chocolate and hazelnut brownie

Ingredients	Preparation
80g crushed hazelnuts 40g crushed pecan nuts 125g L811NV	Place on a baking tray and lightly grill the nuts in the oven. Melt the chocolate and mix to obtain a smooth mass.
100g Callebaut - Fillings & Creams - Fillings - Crema dell' Artigiano Nocciola - 6kg Bucket 185g butter	Whip to obtain a frothy mixture.
4 whole egg(s) 100g sugar 200g brown sugar	Add the melted mass and mix.
10cl cream 120g flour 1sachet baking powder 20g Callebaut - Baking Chocolate - Bake Stable Chocolate - Dark Baking Drops M - 10kg Callets	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.