Brownie Fingers
Brownie Fingers offer a good to go solution for pubs and casual dining outlets looking to profit from the popularity of the brownie. Drizzled with ruby and white chocolate, the dark chocolate Brownie Fingers are paired with a creamy chocolate dipping sauce made with Callebaut Gold Chocolate callets.
Brownie Fingers offer a good to go solution for pubs and casual dining outlets looking to profit from the popularity of the brownie. Drizzled with ruby and white chocolate, the dark chocolate Brownie Fingers are paired with a creamy chocolate dipping sauce made with Callebaut Gold Chocolate callets.
Containing: 2 Components

Brownie

Ingredients: Brownie

  • 185 g
    butter
  • 275 g
    sugar
  • 3 piece(s)
    Egg
  • 85 g
    plain flour
  • 40 g
    cocoa powder
  • 100 g
    Callebaut Gold

Preparation: Brownie

Whisk the sugar and eggs together until light and fluffy
Add the melted chocolate mix to the the eggs and sugar and mix well
Stir in the flour and cocoa powder
Fold in the Callebaut Gold Chocolate Callets
Bake in the oven for 12 minutes at 165C

Chocolate Dipping Sauce

Ingredients: Chocolate Dipping Sauce

Preparation: Chocolate Dipping Sauce

Warm the chocolate and the cream together until the chocolate is melted
Stir well to form a smooth sauce

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