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.

Ingredients

• 185g Callebaut 811
• 185g unsalted butter
• 275g sugar
• 3 piece(s)Egg
• 40g Callebaut Cocoa – Cocoa powder 22/24 – 1kg Bag
• 50g Callebaut W2
• 50g Callebaut 823
• 150g Callebaut Fillings – Caramel – 5kg Bucket
• 85g Plain flour

Preparation

1. Preheat the oven to 160c
2. Melt the 811 dark chocolate callets and the butter together
3. Whisk the sugar and eggs together
4. Sieve together the flour and cocoa powder
5. Add the W2 and 823 chocolate callets and fold
6. Pour into frames or mats and poke holes to pipe 150g of caramel into the brownie
7. Bake for 20 minutes
8. Add some gold ganache post bake and decorate
9. Top with: Gold ganache, callets, nuts, blossoms or shavings of your choice