Shane cooks

Chocolate Almond Praline Brownies

Chocolate Almond Praline Brownies
Preparation time:
20 minutes
Cooking time:
30 minutes
Serves:
12

These are the ultimate brownies for all the chocolate lovers out there. Topped with a rich dark chocolate ganache and praline powder, Shane’s chocolate almond praline brownies are a decadent sweet treat to elevate any afternoon tea.

  • Ingredients

    For the brownies:
    • 185g butter
    • 180g dark chocolate
    • 3 medium eggs
    • 250g brown sugar
    • 85g plain flour
    • 40g cocoa
    • 170g almond butter
    • 50g chopped almonds
    For the ganache topping:
    • 200g dark chocolate
    • 100ml single cream
    For the almond praline:
    • 100g chopped whole almonds
    • 150g caster sugar
    • 2 tbsp water
    • pinch salt
  • Method

    For the brownie batter:
    • Preheat your oven to 180C/160C fan.
    • If using the Kenwood Titanium Chef Patissier XL mixer, place the chocolate and butter into the 7ltr EasyWarm bowl and set at 6 to melt the ingredients. Alternatively, you can melt them in a bowl set over a pot of simmering water. Once melted, set aside to cool slightly.
    • In the bowl of your Kenwood mixer fitted with the whisk attachment, whisk the eggs and sugar together until creamy.
    • Add the warm melted chocolate and butter. Combine.
    • Add the sieved flour & cocoa. Mix.
    • Spoon the batter into a lined 9" square tin.
    • Spoon on the almond butter and swirl through with a knife.
    • Top with the chopped almonds and pop into a preheated oven and bake for 25/30mins.
    For the praline:
    • Once dissolved, turn up the heat and cook until a golden caramel colour is reached.
    • Add the chopped nuts, carefully stir through and spoon out onto a lined baking tray and allow to cool.
    • Once cold, break up the caramel roughly with a rolling pin and pop this into your Kenwood food processor and blitz until you have a praline powder. You can decide on how chunky you like the texture.
    • Place in a container and keep at room temperature until needed.
    • Once the brownie is baked, remove and allow to cool completely.
    For the chocolate ganache:
    • Place the cream into a saucepan and heat, pour this over the chopped chocolate and allow to sit for 5 minutes until the chocolate has dissolved.
    • Spread the chocolate ganache over the cooled brownie and pop it into the fridge to firm up.

    To serve:
    • Once the ganache is set, portion the brownie into bite-size pieces and sprinkle on the almond praline.

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