Chocolate & Walnut Brownies

    Ingredients

    • 57 units of RB Baked 56mm Chocolate Shortbread Shells

    • 340g NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture

    • 150g NESTLÉ Docello® Chocettes Dark Compound Chocolate

    • 230g Butter

    • 200g Eggs

    • 225g Plain Flour

    • 2g Baking Powder

    • 75g Walnuts

    • 375g Sugar

    Method

    1. Melt butter & NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture together in a bowl over a water bath.

    2. In a separate bowl, whip sugar and eggs together until aerated and creamy.

    3. Add melted chocolate mix to sugar & eggs & mix until combined.

    4. Sieve the flour & baking powder adding it to the mix, blend evenly.

    5. Fold through NESTLÉ Docello® Chocettes Dark Compound Chocolate & walnuts.

    6. Pipe into RB Baked 56mm Chocolate Shortbread Shells.

    7. Sprinkle the top with NESTLÉ Docello® Chocettes Dark Compound Chocolate & walnuts.

    8. Bake & 160°C for 10-12mins, allow to cool, then garnish with a rosette of chocolate mousse & a white chocolate garnish.