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

  1. Brownie Pokie

Brownie Pokie

Ingredients Preparation
  • 185g
    811NV
  • 185g
    unsalted butter
  • 275g
    sugar
  • 3piece(s)
    Egg
  • 85g
    plain flour
  • 40g
    CP
  • 50g
    W2NV
  • 50g
    823NV
  • 150g
    FWF-Z6CARA

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

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