Chocolate brownie

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 2

This classic American-style brownie recipe always works. It combines a very intense, not too sweet chocolate with nuts to enhance taste. We love to use roasted hazelnut pieces for their crisp and intense taste. But you can pick any nut variety you like. It works with almonds, hazelnuts, walnuts, pecans and so much more.

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Recipe components

Callebaut® ingredients

Chocolate brownie

Ingredients	Preparation
300g butter 120g raw sugar 225g Callebaut - Finest Belgian Dark Chocolate - Dark Chocolate - Power 80 - 2.5kg Callets	Mix with a beater until creamy.
240g whole egg(s) 120g raw sugar	Beat until frothy and add.
150g flour 240g roasted whole hazelnuts	Add. Bake for 12 minutes at 180°C.