Must-Try Callebaut Brownies Recipe For Teatime!

CategoryDifficultyBeginner
Yields4 ServingsPrep Time10 minsCook Time50 mins
Yields4 ServingsPrep Time10 minsCook Time50 mins

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.

Ingredients

 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

Instructions

1

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.

2

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

3

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

4

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

5

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

6

Fold in the remaining Callebaut Milk Callets™.

7

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

8

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

9

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.

10

Sprinkle some sea salt over the top.

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
This recipe uses Hand Mixers

Discover A World of Perks with Kenwood Rewards

Get instant access to e-shop vouchers, e-recipe books and exclusive member-only invites to advance your culinary journey today.

Transform your kitchen into a playground of creativity.