Unit 6A, Phumelela Park, Montague Drive
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Callebaut Brownies

  • Preparation Time: 10
  • Cooking Time: 30 min

Crafted with the finest Callebaut chocolate, these brownies redefine the standard for fudgy perfection. Each bite promises an exquisite balance of deep cocoa flavours, heightened by the luxurious texture that only Callebaut chocolate can deliver. Whether you savour them warm with a scoop of vanilla ice cream or enjoy them as a standalone treat, the Callebaut Brownies offer a symphony of indulgence that caters to the discerning chocolate lover’s palate.

Instructions

01
Preheat oven to 160°C. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on both sides. Butter the parchment as well.
02
Melt butter and Callebaut Dark Callets™ together. Remove from heat and set them aside to cool.
03
In a large bowl, whisk together eggs, sugar, and vanilla extract to a glossy, smooth sabayon (creamy sauce).
04
Fold in the cooled chocolate mixture. Using a rubber spatula, stir the chocolate mixture with the sabayon until just combined.
05
Sieve flour and cocoa powder three times before folding them into the mixing bowl.
06
Fold in the remaining Callebaut Milk Callets™.
07
Transfer batter to baking pan, smoothing the top with a spatula.
08
Bake for about 30 minutes, until the top is shiny and crackly. A rule of thumb is your tester comes out clean.
09
Transfer the pan to a wire rack and let it cool for 20 minutes. Using parchment overhang, lift brownies from pan before cutting into squares.
10
Sprinkle some sea salt over the top.

Ingredients

Callebaut Dark Callets
185 g
Callebaut Milk Callets
100 g
Callebaut Cocoa Powder
40 g
Butter
185 g
Unsalted Butter
100 g
Large Eggs
3
Light Brown Caster Sugar
275 g
All-purpose Flour
85 g
Pure Vanilla Extract
2 Tblspns
Sea Salt
1 tspns

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