Brownie Pokie

Perfect for the Together occasion these indulgent brownies, made with Callebaut’s signature 811 dark chocolate callets have an indulgent caramel twist. Topped with gold ganache, Mona Lisa blossoms and shavings, they stand out from the standard fan favourite.

Recipe

Brownie Pokie

ingredients	preparation
185g 811NV 185g unsalted butter 275g sugar 3piece(s) Egg 40g CP 50g W2NV 50g 823NV 150g FWF-Z6CARA 85g Plain flour	Preheat the oven to 160c Melt the 811 dark chocolate callets and the butter together Whisk the sugar and eggs together Sieve together the flour and cocoa powder Add the W2 and 823 chocolate callets and fold Pour into frames or mats and poke holes to pipe 150g of caramel into the brownie Bake for 20 minutes Add some gold ganache post bake and decorate Top with: Gold ganache, callets, nuts, blossoms or shavings of your choice

ingredients

preparation

185g

811NV
185g

unsalted butter
275g

sugar
3piece(s)

Egg
40g

CP
50g

W2NV
50g

823NV
150g

FWF-Z6CARA
85g

Plain flour

Preheat the oven to 160c
Melt the 811 dark chocolate callets and the butter together
Whisk the sugar and eggs together
Sieve together the flour and cocoa powder
Add the W2 and 823 chocolate callets and fold
Pour into frames or mats and poke holes to pipe 150g of caramel into the brownie
Bake for 20 minutes
Add some gold ganache post bake and decorate

Top with:

Gold ganache, callets, nuts, blossoms or shavings of your choice