Ingredient illustration: Callebaut 811 Dark Chocolate Block 54.5% - 11 lb. Not a photograph of the finished recipe.

Callebaut Triple Chocolate Brownies for Holiday Dessert Trays

Planning a Christmas dessert tray or New Year's Eve buffet? Start with a published recipe, then buy the chocolate it actually specifies. This is a source-based recipe note, not a claim that TED Trade USA has kitchen-tested the bake.

Recipe source and equipment

Based on Ryan Stevenson's Triple Chocolate Brownies for Callebaut. Yield: 16. Use a 24 cm (about 9.4-inch) square metal frame on a silicone baking mat. The source includes an official demonstration video.

Ingredients

  • Brownies: 185 g Callebaut 811 dark chocolate; 185 g butter; 150 g eggs; 275 g caster (superfine) sugar; 85 g plain flour; 40 g cocoa powder; 50 g Callebaut W2 white chocolate; 50 g Callebaut 823 milk chocolate.
  • Ganache: 100 g whipping cream and 300 g Callebaut W2 white chocolate.

Method

  1. Heat the oven to 320°F (160°C). Melt the butter with the dark chocolate.
  2. Whisk eggs and sugar until light; incorporate the melted mixture.
  3. Sift in flour and cocoa; combine, then fold in the white and milk chocolate pieces.
  4. Fill the frame. Bake 25 minutes; cool fully.
  5. Boil the cream, pour onto the remaining white chocolate and stir smooth. Spread over the brownie; portion for serving.

Match the chocolate before ordering

Our linked products are individual 11 lb (5 kg) blocks, not recipe-size packs. You only weigh out the amounts above. Compare your planned baking volume with the full pack size before purchasing.

Handling adaptation: cut portions from the blocks into small pieces before using them. We have not changed the source formula or supplied alternative pan dimensions. Follow the linked video if you are unfamiliar with baking in a frame.

Shopping and planning notes

The formula uses precise gram weights, including the eggs. Use a kitchen scale rather than guessing an egg count or converting each ingredient into cups.

Butter, eggs, sugar, flour, cocoa and cream are additional ingredients, not included with the chocolate. Cocoa type is unspecified in the source, so do not assume a natural-to-alkalized substitution. This version omits the original chocolate pearl decorations.

Check every ingredient label and your guests' dietary needs before preparing a shared holiday tray. For delivery and temperature-handling information, read Shipping & Returns. Check current product availability before scheduling a batch.

For more chocolate choices, compare Callebaut 811 and 70-30-38 or browse our Callebaut collection.

Explore the rest of our holiday chocolate baking guide for separate cookie, cake and dessert-planning ideas.

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