Chocolate Almond Praline Brownies

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Chocolate Almond Praline Brownies

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If you are looking for next level brownies, then look no further! Shane Smith’s chocolate almond praline brownies are perfect as part of an Afternoon Tea but are in general an incredible brownie recipe.

Sponsored by Kenwood

Ingredients

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

Instructions

  1. Preheat your oven to 180C/160C fan.
  2. For the brownie batter, 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.
  3. In the bowl of your Kenwood mixer fitted with the whisk attachment, whisk the eggs and sugar together until creamy.
  4. Add the warm melted chocolate and butter. Combine.
  5. Add the sieved flour & cocoa. Mix.
  6. Spoon the batter into a lined 9″ square tin.
  7. Spoon on the almond butter and swirl through with a knife.
  8. Top with the chopped almonds and pop into a preheated oven and bake for 25/30mins.
  9. While the brownie is baking to make the praline, place the sugar, salt and water into a saucepan and place over a low heat until the sugar has dissolved.
  10. Once dissolved, turn up the heat and cook until a golden caramel colour is reached.
  11. Add the chopped nuts, carefully stir through and spoon out onto a lined baking tray and allow to cool.
  12. 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.
  13. Place in a container and keep at room temperature until needed.
  14. Once the brownie is baked, remove and allow to cool completely.
  15. 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.
  16. Spread the chocolate ganache over the cooled brownie and pop into the fridge to firm up.
  17. Once the ganache is set, portion the brownie into bite size pieces and sprinkle on the almond praline.
  18. Preheat your oven to 180C/160C fan.
  19. For the brownie batter, 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.
  20. In the bowl of your Kenwood mixer fitted with the whisk attachment, whisk the eggs and sugar together until creamy.
  21. Add the warm melted chocolate and butter. Combine.
  22. Add the sieved flour & cocoa. Mix.
  23. Spoon the batter into a lined 9″ square tin.
  24. Spoon on the almond butter and swirl through with a knife.
  25. Top with the chopped almonds and pop into a preheated oven and bake for 25/30mins.
  26. While the brownie is baking to make the praline, place the sugar, salt and water into a saucepan and place over a low heat until the sugar has dissolved.
  27. Once dissolved, turn up the heat and cook until a golden caramel colour is reached.
  28. Add the chopped nuts, carefully stir through and spoon out onto a lined baking tray and allow to cool.
  29. 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.
  30. Place in a container and keep at room temperature until needed.
  31. Once the brownie is baked, remove and allow to cool completely.
  32. 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.
  33. Spread the chocolate ganache over the cooled brownie and pop into the fridge to firm up.
  34. Once the ganache is set, portion the brownie into bite size pieces and sprinkle on the almond praline.
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