Every now and again, all I want to bake is a Brownie. Fudgy, chocolatey and moist, a Brownie is pretty much therapy in a bite - serve with a mug of tea, and I guarantee your day will seem that much happier.
My latest Brownie creation (still using my favourite recipe, taken from Lorraine Pascale's classic Oreo Brownie recipe) is topped with a sticky Praline sauce, which lifts these scrumptious treats into seventh heaven.
Sugary and sweet, these Praline Topped Fudgy Brownies most definitely are not for the faint-hearted. However, I promise that they will leave you smiling from ear-to-ear.
Sam x
PRALINE TOPPED FUDGY BROWNIES
(Adapted from Betty Crocker)
Ingredients:
For the brownies:
165g butter, plus extra for greasing200g dark chocolate, grated or finely chopped
3 eggs
2 egg yolks
2 tsp vanilla extract
165g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
Pinch salt
For the praline:
115g double cream
6 tbsp butter
330g brown sugar
Two handfuls pecans, chopped
240g icing sugar
1 tsp vanilla
Method:
2) Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Now add the sugar in two additions, whisking between each, but be sure to pour it around the side of the egg mix so as not to knock out the air. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
3) Add the flour, cocoa powder and salt and stir until fully combined, then pour the mixture into the prepared tin. Bake on the middle shelf of the oven for 25–30 minutes, then leave to cool for an hour.
4) To make the praline, mix cream, butter and brown sugar and cook over a medium heat, stirring frequently, until mixture comes to a boil. Continue cooking for one minute, stirring constantly. Remove pan from the heat, then stir in pecans, powdered sugar and vanilla. Cool for five minutes, then pour over brownies. Dig in straight away, or leave to cool and set!
