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Brownie Pokie

Ingredients:

Free Range Medium Shell Eggs (020017)

Unsalted Butter (040171)

Plain Flour (054619)

TATE & LYLE Granulated Sugar (054641)

CARNATION Caramel Cream (056856)

CALLEBAUT Bitter Chocolate Callets (70% Cocoa) (057584)

CALLEBAUT Milk Chocolate Callets (057586)

CALLEBAUT White Chocolate Callets (057587)

Terra Rossa Cocoa Powder (057592)

Directions:

Serves: 16

Prep Time: 25 minutes

Cooking Time: 20 minutes

Ingredients:

057584 185g Callebaut Bitter Chocolate callets (70%)

040171 185g unsalted butter

054640 275g sugar

020017 3 Free range medium shell eggs

054619 85g plain flour

057588 40g Barry Cocoa powder

057587 50g Callebaut W2 white chocolate callets

057586 50g Callebaut 823 milk chocolate callets

056856 150g Carnation Caramel Cream

Toppings:

Ganache

Callets, nuts, blossoms or shavings of your choice

Method:

Preheat the oven to 160c
Melt the bitter chocolate callets and the butter together
Whisk the sugar and eggs together
Sieve together the flour and cocoa powder
Add the white and milk chocolate callets and fold
Pour into frames or mats and poke holes to pipe 150g of caramel into the brownie
Bake for 20 minutes, remove from oven and leave to cool
Add some ganache post bake and decorate

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