Chocolate Pecan Brownies

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choc pecan brownies

Compliments of our suppliers Callebaut

Created by

Alexandre Bourdeaux – Chef and owner of Pastry&Chocadvice Belgium
Charles Nouwen – Global Director Product Exploration & Development chez AB-Inbev Belgium

Here’s a trusted brownie recipe that always works. It’s made with an intense bittersweet chocolate and roasted pecans to create a full-bodied taste. This recipe will give you the desired dense texture you’d expect from a brownie. The caramel and ice cream create a delightful contrast and turn it into a complete dessert. The brownie can also be sold separately on a bakery counter.

Ingredients

300g
butter
225g
CNC Products – Callebaut – Finest Belgian Dark Chocolate – Recipe N° 70-30-38
240g
whole egg(s)
240g
brown sugar
150g
flour
240g
CNC Products – roasted pecan nuts

Preparation

Melt the butter and chocolate together, lightly whisk the eggs in a separate bowl, adding the sugar then the chocolate mixture. Fold in the flour and roasted nuts. Pour into a tray and bake 12 minutes at 180°C.

Ingredients
• 500g
basic caramel
• 3g
salt

Preparation
Melt caramel, add salt, mix well and serve as a sauce over a scoop of coffee ice cream.

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