For last year’s words belong to last year’s language
And next year’s words await another voice… – T S Eliot
Happy new year people! Yes, I do know we are almost halfway through the first month ( looks like 2020 will go faster than 2019 flew by!) but its the first post of the year so the year is still very much new !
Speaking of new, here is a new take on an old favourite!
Brownies are unapologetically by far my favourite things to bake. And eat . Have you seen the list of brownies on here?
Fudge brownies
Cocoa brownies
Eggless truffle brownies
Vegan brownies
Marshmallow brownies
Coconut brownies
Oreo brownies
Cream cheese brownies
Almond brownies
And the newest addition to the list… Praline brownies.Or as my husband called them –chikki brownies! Rich chocolatey brownies that are topped by a crushed praline.
I used an almond praline as I am partial to them but you can use what ever nuts you want. Most go well with Dark Chocolate 
That’s chocolate, almonds and caramel in every bite! That’s fudgy and crunchy in every bite! A sure winner right?
If I was allowed only one dessert all year, it would be these brownies. OK, I exaggerate. But they are that good!
Praline brownies
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 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.
Now tell me that doesn’t make you want to break any healthy eating resolutions you may have made! I would have apologised but I am too busy stuffing my face with these brownies!
Hope you have a fab year ahead and hope you keep coming back here to find more things to sweeten up your 2020!
Ma’am can you please tell the egg replacement?
Hi Deepti… You can’t replace eggs perfectly here as there are 3 eggs in the recipe. But you can try the vegan brownies on the blog and follow the praline recipe from here.. To make eggless praline Brownie s!