Chocolate Brownie - Sustainable

Place dry ingredients in the mixing bowl and blend together with a flat beater for 1 minute on slow.
Add water, oil, and melted Belcolade Noir Selection CT, mix for 1 minute on low, scrape down the bowl, and mix for another 2 minutes on low.
Scale 1.200 kg of batter into a 1/4 slab tray lined with paper and bake at 175°C for about 30 minutes. Do not overbake.

⏲30min | Oven Type: Rack | Top Temp: 170°C | Bot Temp: 0

Temper Belcolade Noir Selection CT and dip the bottom of the brownie, then let it set.
Decorate with some whipped Ambiante Rosset and Belcolade Noir Selection CT pieces.

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