Whole-Wheat Brownie with Praline Crunch
A fudgy whole-wheat brownie baked under a praline-style crumble — dark chocolate, butter and brown sugar make the brownie deep and rich, while a buttered nut-seed-maida topping bakes into a brittle, crunchy ceiling.
Per serving
Ingredients
- 120 g (3/4 cup)Dark chocolate, chopped
- 1/4 tspSalt
- 2 tbsp (15 g)Cocoa powder
- 120 g (3/4 cup)Butter
- 180 g (1 1/2 cups)Whole wheat flour
- 3/4 tspBaking powder
- 1/4 tspBaking soda
- 255 g (1 cup)Brown sugar
- 200 ml (1 cup)Milk
- 1 tspVanilla essence
- 2-3 tbspButter (praline topping)
- 1/4 to 1/2 cupSugar (praline topping)
- 1 tbspMixed nuts (almonds, walnuts), chopped
- 1/2 tbspPista
- 1/2 tbspSeeds (pumpkin, sunflower)
- 3 tbspMaida (praline topping)
Method
- 1
Sieve together whole wheat flour, baking powder, baking soda, cocoa powder and salt.
- 2
Melt the chopped dark chocolate and butter together over a low double boiler until smooth and glossy. Stir in the vanilla and let cool slightly.
- 3
Whisk the brown sugar into the melted chocolate mixture until uniform.
- 4
Add the dry ingredients in 2 additions, alternating with the milk and folding gently. Stop the moment no streaks remain.
- 5
Pour into a greased and lined 8-inch square tin and smooth flat.
- 6
For the praline topping mix the butter, sugar, chopped nuts, pista, seeds and maida together in a small bowl until you get a sandy crumble. Scatter evenly over the brownie batter.
- 7
Bake in a preheated 170°C oven for 30 to 35 minutes — the centre should still be a touch jiggly; the praline top will be crisp and golden. Cool fully before slicing into squares.