Chocolate Brownie

Classic Chocolate Brownie great for any occasion.

Recipe

ingredients	preparation
350g 811NV 250g butter 3piece(s) eggs 2spoon(s) Vanilla 1piece(s) Egg yolk 65g flour 60g cocoa powder 250g Castor Sugar Pinch of Salt	Melt the butter and 250g of callets together. In a separate bowl, mix the eggs, vanilla, egg yolk, caster sugar, and salt together. Whisk in the melted chocolate, butter, flour, and cocoa powder. Fold in the remaining 100g of callets and pour the mixture into a lined 20cm square tin. Bake at 140°C for 45 minutes, then allow it to cool. Cut it into squares. It can be served as a sandwich or with ice cream. Optional: Add 100g of Callebaut 823 Milk Chocolate Callets to the mixture before baking for extra texture.

ingredients

preparation

Melt the butter and 250g of callets together.
In a separate bowl, mix the eggs, vanilla, egg yolk, caster sugar, and salt together.
Whisk in the melted chocolate, butter, flour, and cocoa powder.
Fold in the remaining 100g of callets and pour the mixture into a lined 20cm square tin.
Bake at 140°C for 45 minutes, then allow it to cool. Cut it into squares.
It can be served as a sandwich or with ice cream.
Optional: Add 100g of Callebaut 823 Milk Chocolate Callets to the mixture before baking for extra texture.