Ingredients
Brownie
- 10.6 oz Butter
- 7.9 oz Callebaut 70-30-38 70.5% Dark Chocolate Baking Callets
- 8.5 oz Whole Eggs
- 8.5 oz Light Brown Sugar
- 5.3 oz All-Purpose Flour
- 8.5 oz Roasted Pecan Buts
Salted Caramel
- 1.1 lb Caramel
- 0.1 oz Salt
Instructions
Brownie
- Melt together the butter and chocolate.
- In a separate bowl, lightly whisk together the eggs. Once whisked, add the sugar & chocolate mixture.
- Fold in the flour and roasted nuts. Pour the mixture in a baking tray and bake for 12 minutes at 180°C.
Salted Caramel
- Melt caramel, add salt, and milk well.
- Once a liquid texture is reached, serve over the chocolate brownies with a side of coffee ice cream to pair.