Peanut Butter Sea Salt Chocolate Brownies
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811 Callebaut® Dark Chocolate
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g Callets
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g Unsalted butter
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g Cocoa powder, sifted
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g Golden caster sugar
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6 Large free-range eggs
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g Plain flour, sifted
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g Crunchy peanut butter
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1/2 Tbsp sea salt flakes
Method
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1
Step 1
Heat oven to 190°C/170°C Fan/Gas 5
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2
Step 2
Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat
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3
Step 3
Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside
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4
Step 4
In a large bowl, whisk together the sugar and eggs until pale and fluffy
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5
Step 5
Add the cooled chocolate mixture and fold through until smooth
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6
Step 6
Fold in the flour until the mixture is combined
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7
Step 7
Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin
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8
Step 8
Place small spoons of the peanut butter on the surface of the mixture and carefully swirl with a spoon or knife to create a nice pattern
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9
Step 9
Sprinkle with sea salt flakes
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10
Step 10
Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing
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811 Callebaut® Dark Chocolate
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350 g Callets
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250 g Unsalted butter
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80 g Cocoa powder, sifted
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400 g Golden caster sugar
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6 Large free-range eggs
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130 g Plain flour, sifted
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250 g Crunchy peanut butter
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1/2 Tbsp sea salt flakes