Baking
Classic chocolate brownie
Moist inside with a thin crust. Made with Callebaut 811 dark chocolate and hazelnuts.
- Preparation time
- 50 min
- Yield
- 20×20 cm, 16 pieces
- Difficulty
- Easy
Moist inside with a thin crust. Made with Callebaut 811 dark chocolate and hazelnuts.
Available ingredients will be added to your cart
1 071 000 sum
Step 1
Melt the chocolate with the butter over a water bath.
Step 2
Lightly whisk the eggs with the sugar and add the chocolate mixture.
Step 3
Fold in the flour and cocoa, then add the praline at the end.
Step 4
Bake at 175 °C for 22–25 minutes. Do not cut until fully cooled.
16 October 2026
