CLASSIC CHOCOLATE BROWNIES

0H40 1H 20

by RYAN STEVENSON LEVEL ACTIVE TIME TOTAL TIME YIELD

B
Y
ER
AK
B

1 2 3 4

SHELF LIFE: 3 DAYS

CONSERVATION: REFRIGERATION AT 4ºC

This basic brownie finger has a very nice and soft texture as well as a good chocolate flavor. It is easy to make and it
presents very well. You will learn the technique of adding potato starch in the base brownie mix in order to achieve a
softer texture in your brownie.

1
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online
 1 COMPONENT 1 | BASE BROWNIE MIX

g oz/lb
208 7.3 Butter, 82% fat Melt together the butter and chocolate in the microwave in 30 seconds bursts. Mix
INGREDIENTS

PROCEDURE
208 7.3 Callebaut 811 Bel-
® well using a spatula, until all the chocolate is melted.
gian dark couver- Add the dry ingredients and whisk well between each addition.
ture 54.5%
5.7
Then, add the eggs at the end.
162 Sugar
162 5.7 Dark brown sugar Place the batter into a piping bag.
51 1.8 Callebaut® cocoa Pipe into the molds and bake at 160°C (320°F) for 12 minutes.
powder CP776 Once baked, place them in the freezer until completely cold, for about 30 minutes.
115 4 All-purpose flour
Once cooled, unmold the brownies and place them on a metal tray lined with parch-
62 2.2 Potato starch ment paper.
2 0.07 Sea salt Place in the refrigerator and reserve for the assembly.
231 8.15 Whole eggs, at 18-
20°C (64-68°F)

Metal trays Microwave

UTENSILS

Parchment Mixing bowl

paper
Spatula
Gloves
Whisk
Demarle Mold
Piping bag
FX02112
Scissors
Bowls

2 COMPONENT 2 | CHOCOLATE DECORATION

g oz/lb
200 7 Callebaut® 811 Pour some pre-crystallized chocolate on a guitar sheet and, using an offset
INGREDIENTS

PROCEDURE

Belgian dark spatula, spread it out evenly to obtain a thin layer.

couverture 54.5%,
pre-crystallized Let set for a few minutes until the chocolate does not stick anymore to your
fingers.
Remove from the guitar sheet and place the chocolate layer on a guitar cutter.
Using a metal scraper, press down the plastic on the the guitar cutter to make lines
of 2 cm (0.8”).
Metal scraper
UTENSILS

Place the chocolate sheet on the marble table and, using the guitar cutter’s wires
Offset spatula as guidelines and a knife, cut into rectangles of about 12 cm (4.7”) long.
Metal trays Place a guitar sheet on top of the chocolate decorations, and place between two
Guitar sheets metal trays.
Knife Let crystallize in the refrigerator for about 1 hour at 16°C (61°F).
Bowl
Guitar cutter 30 x 30 cm (12” x 12”)

CLASSIC CHOCOLATE BROWNIES

by RYAN STEVENSON
2
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online
 3 COMPONENT 3 | CHOCOLATE SHAVINGS DECORATIONS

g oz/lb
200 7 Callebaut® 811 Pour some pre-crystallized chocolate on the marble table.
INGREDIENTS

PROCEDURE
Belgian dark
couverture 54.5%, Using a spatula, spread it out evenly to form a thin layer.
pre-crystallized Let crystallize for a few minutes until the chocolate is almost solid.
Using a spatula, delicately scrape the chocolate layer and spread the decorations out
onto a metal tray lined with a Silpat.
Place in the refrigerator for at least one hour at 16°C (61°F).

Silpat
UTENSILS

Bowl
Metal scraper
Offset spatula
Metal tray

4 COMPONENT 4 | ASSEMBLY

g oz/lb
50 1.8 Callebaut® 811 Bel- Remove the guitar sheet from the top of the chocolate decorations.
INGREDIENTS

PROCEDURE

gian dark couver-

ture 54.5%, pre Using a paper cone, add a small dot of chocolate on top of the brownie and place a
crystallized rectangle decoration on top, gently pressing so that it sticks to the brownie.
Place a second dot of chocolate in the middle of the chocolate bar and add a shaving
decoration on top.

Paper cone
UTENSILS

CLASSIC CHOCOLATE BROWNIES

by RYAN STEVENSON
3
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online