Brownie Fingers

Brownie Fingers offer a good to go solution for pubs and casual dining outlets looking to profit from the popularity of the brownie. Drizzled with ruby and white chocolate, the dark chocolate Brownie Fingers are paired with a creamy chocolate dipping sauce made with Callebaut Gold Chocolate callets.

Recipe

Created by
  • Clare England - Chocolate Academy Chef
  1. Brownie
  2. Chocolate Dipping Sauce

Brownie

ingredients preparation
  • 185g
    811NV
  • 185g
    butter
  • 275g
    sugar
  • 3piece(s)
    Egg
  • 85g
    plain flour
  • 40g
    cocoa powder
  • 100g
    CHK-R30GOLD

Whisk the sugar and eggs together until light and fluffy
Add the melted chocolate mix to the the eggs and sugar and mix well
Stir in the flour and cocoa powder
Fold in the Callebaut Gold Chocolate Callets
Bake in the oven for 12 minutes at 165C

Chocolate Dipping Sauce

ingredients preparation
  • 30g
    811NV
  • 50g
    whipping cream

Warm the chocolate and the cream together until the chocolate is melted
Stir well to form a smooth sauce

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