Here's a foolproof recipe for squidgy brownie cake squares. It has all you'd expect from the brown delight: the intense taste of dark chocolate with the chunky bits of roasted pecans to lead up to a full-bodied flavour explosion in the mouth. Slightly crisp on the outside, lovely moist on the inside. And the beauty about brownies? They can be enjoyed on their own or served with a delightful scoop of ice cream.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -


ingredients preparation
  • 129g
  • 181g
    fresh butter

Melt together at 45°C.

  • 267g
    caster sugar
  • 168g
    whole egg(s)

Whisk together gently and then mix the whole into the melted chocolate.

  • 87g
    pastry flour
Mix in.
  • 168g
    pecan nuts

Smash into little pieces and add. Spread out on a baking tray and bake at 180°C for 8 to 10 minutes. Make sure the brownie stays moist.

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