Given her status as reigning monarch for all things chocolate (she is a regular international judge at prestigious competitions such as the Salon du Chocolat in Paris and was also recently named as one of the Ten Masters in the upcoming and first ever Dessert Masters) we’re not surprised that Kirsten Tibballs’ brownie recipe is everything you want in a sweet slice.
Delicious, drool-worthy and absolutely decadent, this brownie is created with the best quality chocolate for optimal taste and texture, so it’s anything but basic. But, the best bit is that that it’s also deceptively easy to make. Which means you can whip them up, just in time for World Chocolate Day.
INGREDIENTS
- 115 g unsalted butter
- 230 g Callebaut 811 Dark Chocolate (A)
- 100 g caster sugar
- 100 g brown sugar
- 3 eggs
- ½ tsp Heilala Vanilla Bean Paste
- 80 g plain flour
- ¼ tsp baking powder
- 15 g Callebaut Dutch Processed Cocoa Powder
- pinch of salt
- 90 g Callebaut 823 Milk Choclolate, finely chopped
- 90 g Callebaut 811 Dark Chocolate (B), finely chopped
- icing sugar, for dusting
METHOD
- Heat the oven to 170°C, fan forced.
- Grease and line 2 square baking tins, 160mm x 160mm in size.
- Melt the butter and dark chocolate (A) together in the microwave or over a double boiler.
- Place the caster sugar, brown sugar, eggs and vanilla into a bowl and whisk by hand to
combine. - In a separate bowl, sieve the flour, baking powder and cocoa powder then add the salt.
- Add the melted butter and chocolate to the egg mixture, followed by the sieved ingredients
and fold to combine. - Lastly, fold in the finely chopped milk chocolate and dark chocolate (B).
- Evenly divide the mixture between the 2 prepared tins and bake in the pre-heated oven for
approximately 25 minutes. - Allow to cool completely at room temperature before dusting with icing sugar and cutting.
