Brownie

This batter is ideal for baking in any kind of mould; it can also be spread on a baking sheet for any kind of cake assembly. Tips: Due to their high chocolate content, Brownies are intended to be enjoyed at room temperature, as cooling below 10-12°C causes excessive hardening. If using this recipe to assemble a chocolate layer cake, we recommend enjoying the final product at 10-12°C or replacing some or all the butter with either "liquid butter" or a neutral oil (e.g. hazelnut, sunflower, grape seed, etc.) to achieve a lighter texture. Which cacao powder is the most suitable to use? Plein Arôme Why? Boost the colour and flavour of your traditional Brownie by blending chocolate with cacao powder. In this recipe, we obtain a very chocolatey brownie thanks to the perfect pairing association between Plein Arôme cocoa powder and Extra-Bitter Guayaquil 64% dark chocolate. Learn more about the pairing associations between chocolate & cocoa powders on our Cacao Barry website. Scientific recommendations: The fudgy texture of this cake is owed to the high content of chocolate and butter. Storage recommendations Room temperature, Possible Freezing Possible Allergens Lactose, Egg Products, Gluten