Brownies have long enjoyed a well-deserved spot on the list of favorite sweet treats. Complete with a caramel twist, these delicious brownies from Chocolate Academy are the ideal, irresistible pick-me-up. Temptation beckons!

Ingredients

For the brownie

• 149 g Callebaut 811 dark chocolate
• 176 g butter
• 253 g caster sugar
• 167 g eggs
• 87 g flour
• 35 g cocoa powder
• QS (as much as is needed) Callebaut baking chunks QS Callebaut caramel filling

For the chocolate glaze

• 750g Callebaut 811 dark chocolate
• 220g grape seed oil
• 200g crushed hazelnuts

Preparation

• Melt the chocolate and the butter together to 40°c.
• Beat the sugar and the eggs together, and mix with the chocolate and butter.
• Fold in the flour and cocoa powder.
• Spread out on a baking tray. Sprinkle the chunks on top and bake at 170°c for 20 minutes.

Pour the mixture into a bowl and cover with plastic film. Make sure that the plastic touches the surface of the batter to prevent a skin from forming.
Melt the chocolate to 40°c and stir in the oil, followed by the crushed hazelnuts.

To serve

• Cut the brownie into pieces of 3 X 12 cm.
• Pipe Callebaut caramel on one half and place a second half on top.
• Place in a freezer. Remove and dip the brownies in the chocolate glaze at 40°c.