Praline brownies

Rich fudgy brownies topped with almond praline!

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Ingredients

180 grams or 1 cup dark chocolate
175 grams or ¾ cup unsalted butter
20 grams or ¼ cup cocoa powder
200 grams or 1 cup granulated or castor sugar
3 eggs at room temperature
1 tsp vanilla extract
100 g or ¾ cup all purpose flour

For the praline

50 grams or ¼ cup almonds
100 grams or ½ cup sugar

Instructions

To make the praline

Toast the whole almonds on a fry pan for few minutes on medium heat, tossing or stirring often. Or spread them on a parchment lined sheet and toast at 180 C /350 F for 8 to 10 minutes. Keep checking to make sure they don't burn.
Spread the toasted almonds on a parchment lined plate.
To make the caramel, heat sugar in a thick bottomed saucepan. Let the sugar to melt without stirring.
After a few minutes, the edges will have started to melt. Swirl the pan to spread the heat.
When the caramel turns a light amber colour, remove from the heat and pour the caramel immediately over the toasted almonds. and allow to cool completely.

To make the brownies

Preheat your oven to 180 C/350 F. Line a 8 x 8 inch square pan with parchment paper leaving two opposite sides long enough so you can pull out the slab of brownies out after baking.
In a small bowl, stir together the flour, cocoa powder and salt. Keep aside.
Chop the chocolate and butter. In the microwave or a saucepan, heat on low while stirring often until both melt.
Add the sugar and stir well.
Add the eggs, one by one, and stir well until incorporated.
Stir in the vanilla.
Add the flour mixture and stir until incorporated.
Spread batter into the prepared pan.
Crush the praline either by pulsing in the mixer twice or thrice or with a rolling pin so you have small uneven pieces (not powder).
Sprinkle crushed praline evenly over brownie batter.
Bake at 180 C for 24 to 28 minutes. A toothpick inserted in the centre should have few wet crumbs .
Cool completely in pan. Remove the slab of brownies , slice and serve!

Notes

The brownies last for 4 to 5 days in an airtight container at room temperature
The recipe can be doubled.
The praline can be made ahead and stored in an airtight box. You can use the praline even if it goes sticky.
You can use any other nuts in the same quantity
My measuring cup is 240 ml.