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Brownie Sundae

Method

  1. Melt the margarine and 250g of chocolate callets together
  2. Mix the eggs, egg yolk, sugar, vanilla extract and salt together
  3. Whisk in the melted chocolate and butter, flour and cocoa powder
  4. Fold in 100g callets and pour into a lined 20m square tin
  5. Bake at 140°C for 45 minutes and allow to cool
  6. For the sauce, melt the remaining 25g of chocolate callets and cream in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
  7. To serve, stack brownie chunks in a glass with ice cream and drizzle with Callebaut sauce