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Prep time
45 minutes
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Cook time
30 minutes
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Makes
8
Author Notes
I am the baker and lover of cooking in our family, the rest reaaally loves to eat it all. Every year over Christmas we stick to our classics as well as adding in new variations here and there, mostly on the side dishes though.
One solid classic that is demanded back EVERY year is this Ultimate chocolate crumble brownie for dessert. It has all the elements, chocolatty/ fudgy and nutty brownie, topped with sweet white (Belgian's BEST) Callebaut chocolate chips and a chocolate crumble. YUMMY!
My sister prefers to have it with a little scoop of vanilla ice cream on the side, myself i love it with just a cup of strong espresso. Hmm, let the holidays begin! x Karen —Karen Bergs
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Ingredients
- Brownie
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350 grams
French unsalted butter
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400 grams
Dark chocolate chips (Callebaut)
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500 grams
Sugar
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6
Eggs, large
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200 grams
Flour, plain
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100 grams
Hazelnuts, crushed
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1
Shot of espresso, +/- 25 ml
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200 grams
White chocolate chips (Callebaut)
- Chocolate crumble
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100 grams
French unsalted butter, cubed and cold
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100 grams
Sugar
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200 grams
Flour, plain
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100 grams
Cacao powder, Dutch
Directions
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Preheat your oven (fan) to 200c.
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Starting with the brownie base, melt the butter and 200 grams of the dark chocolate chips au bain marie, when smooth add in the sugar and stir regularly untill dissolved. Meanwhile whisk the eggs untill light and fluffy.
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Remove the chocolate mixture off the au bain marie, put your hand mixer in the middle of the bowl on med-high speed, and add in the egg mixture untill smooth. Then add your sifted flour/ hazelnuts/ remaining chocolate chips and espresso shot and mix untill smooth.
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Grease a 1/2 pan sheet and line with baking parchment. Add the mixture to fill up to the rim and create a solid layer of white chocolate chips on top.
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Put all ingredients for the chocolate crumble into a bowl and use your hands to mix together and create crumbles from corn to olive size. Cover the top of the brownie with it. (here you can be as generous as you prefer!)
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Put in a preheated oven and bake for 35 minutes or until skewer inserted in the middle comes out clean. Let cool completely in the tin and then cut into 8 generous squares. Enjoy!
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