Brownie with hazelnut praliné
- 200 gr dark chocolate bar
- 12-14 pitted dates
- 125 ml mild olive oil
- 60 ml syrup or honey
- 4 eggs
- 25 gr almond flour (or any other nut can work: cashew, hazelnut, etc.)
- 50 gr oat flour
- 1 tsp baking powder (levadura repostería, NO de pan)
- 1 pinch salt
- 100 gr hazelnut butter (or as little/much as you want)
- syrup or honey (to taste, up to you)
- a little water (to achieve a runnier texture)
Preheat the oven to 180ºC. Line a 22×24 (approx) baking tray with baking paper or butter/oil to prevent batter from sticking to the pan.
Chop and melt the dark chocolate at bain marie or in the microwave (short 30 sec bursts, mix and repeat). Let it cool down.
Blend the dates, oil, syrup or honey and the eggs in the food processor.
Add the cooled down melted chocolate, the flours, baking powder, salt. Blend a litte more, no need to have a perfectly smooth batter. Pour into the previously lined baking tray.
To make the praliné, blend the hazelnut butter, syrup and water in the food processor until texture is smooth and runny. Add spoonfuls of the praliné on top of the chocolate mixture. Use a fork or toothpick to draw a random patter.
Bake for 25-30 mins. Even if it looks underbaked, it will come together eventually as it cools down. Remove and let it cool down properly before slicing it. Serve with whipped cream, ice-cream or apple compote.
A beautiful classic dessert, with a twist.
An incredibly soft brownie, not as sweet or dense as you would expect it to be too. The hazelnut praliné is optional but is too delicious too skip, in my opinion. I think chocolate and hazelnut were born to be together, and this is just another example of it.
This gorgeous recipe is from the first book by Being Biotiful. I have been preparing many things from it lately, and this one was a clear winner.
I don’t have too many things to say today, except… bake it! And let me know what you think when you do.