Serves: 16
Prep Time: 25 minutes
Cooking Time: 20 minutes
Ingredients:
057584 185g Callebaut Bitter Chocolate callets (70%)
040171 185g unsalted butter
054640 275g sugar
020017 3 Free range medium shell eggs
054619 85g plain flour
057588 40g Barry Cocoa powder
057587 50g Callebaut W2 white chocolate callets
057586 50g Callebaut 823 milk chocolate callets
056856 150g Carnation Caramel Cream
Toppings:
Ganache
Callets, nuts, blossoms or shavings of your choice
Method:
-
Preheat the oven to 160c
-
Melt the bitter chocolate callets and the butter together
-
Whisk the sugar and eggs together
-
Sieve together the flour and cocoa powder
-
Add the white and milk chocolate callets and fold
-
Pour into frames or mats and poke holes to pipe 150g of caramel into the brownie
-
Bake for 20 minutes, remove from oven and leave to cool
-
Add some ganache post bake and decorate
