Must-Try Callebaut Brownies Recipe For Teatime!
Can you think of anything as delightful as freshly-baked brownies, served warm with a scoop of vanilla ice cream? Trust the Belgian chocolatier Callebaut for an even more chocolatey and decadent bake that will be popular with the whole family. Gooey and fudgy, this is the only brownies recipe you will ever need. Taste the crisp, crackly top before it gives way to a rich, fudgy inside. Each chunk is sprinkled with sea salt flakes, striking a perfect balance between sweet and just a cheeky hint of saltiness. A double dose of chocolate — Callebaut Dark Callets™ and Callebaut Milk Callets™ — make these brownies the most sinful and satisfying around, perfect for teatime or any time of the day! This recipe uses the Kenwood Chefette 3L - Hand Mixers and the Kenwood Electric Oven. No oven to whip up the brownies of your dreams? No problem, you can’t go wrong with this oh-so-simple recipe.


  185 g Callebaut Dark Callets™ Recipe N° 811
  100 g Callebaut Milk Callets™ Recipe N° 823
  40 g Callebaut Cocoa Powder
  185 g butter
  100 g unsalted butter
  3 large eggs
  275 g light brown caster sugar
  85 g all-purpose flour
  2 tbsp pure vanilla extract
  1 tsp sea salt



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.


Melt butter and Callebaut Dark Callets™ together. Remove from heat and set them aside to cool.


In a large bowl, whisk together eggs, sugar, and vanilla extract to a glossy, smooth sabayon (creamy sauce).


Fold in the cooled chocolate mixture. Using a rubber spatula, stir the chocolate mixture with the sabayon until just combined.


Sieve flour and cocoa powder three times before folding them into the mixing bowl.


Fold in the remaining Callebaut Milk Callets™.


Transfer batter to baking pan, smoothing the top with a spatula.


Bake for about 30 minutes, until the top is shiny and crackly. A rule of thumb is your tester comes out clean.


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.


Sprinkle some sea salt over the top.