Chocolate, hazelnut and praline brownie

Chocolate, hazelnut and praline brownie

by Emmanuelle, Casserole & Chocolat


for 10/12 people

Difficulty : moderate

Price : average

Préparation : 1 hour +
4 hr resting time

Cooking : 16 minutes

for a rectangular tart mould 36x10 cm

  • 1 egg
  • 65 g butter
  • 100 g cooking chocolate
  • 20 g unsweetened cocoa powder
  • 65 g T45 flour
  • 2 g of baking powder (or 1/2 tsp)
  • 1 pinch of fleur de sel
  • 100 g sugar
  • 20 g whole hazelnuts
  • Butter for the mould

  • 80 g white chocolate
  • 50 g + 150 g single cream
  • 65 g praline

  • 30 g praliné
  • 10 g de noisettes entières
  • 30 g de sucre


Prepare the ganache the day before.
•    Pour 50 g of cream into a small saucepan.
•    Place onto the heat. Remove as soon as it begins to boil.
•    Add the white chocolate. Mix as soon as the chocolate melts and then add the praline.
•    Next add the 150 g of cold cream and mix well.
•    Cover with film so that the film is in contact with the mix, preventing air bubbles from entering the mix or the film.
•    Store in the fridge overnight.

Next day: it's time to make your brownie.
•    Preheat your oven to 180°C.
•    Melt the chocolate and the butter in a saucepan, over a very low heat.
•    While it melts, whisk the egg and the sugar to form a light and fluffy mixture.
•    Then add the mixture of chocolate and butter. Mix.
•    Add the sifted flour, cocoa and baking powder. Add the fleur de sel. Gently whisk to thoroughly incorporate the powder ingredients into your mix.
•    Coarsely chop the hazelnuts with a knife, add to the mix.
•    Pour into your well-greased mould and bake for 16-18 minutes.
•    Remove from the tin after allowing to cool for 10 to 15 minutes.
•    Spread 30 g of praline paste onto the brownie, leaving 1 cm of brownie uncovered around the edge.
•    Place the bowl and whisk of your mixer into the freezer for a few minutes.
•    When the bowl is nice and cold, pour in the ganache and whisk for several minutes, while monitoring closely. You should produce a ganache that is nice and firm, and rather compact.

Move on to the final assembly.
•    Decorate your brownie immediately by applying pretty piping. Store in the fridge.
•    Pour the 30 g of sugar into a small saucepan and heat over a medium heat, without stirring.
•    Watch until the sugar transforms into caramel, if necessary stirring towards the end so that all of the sugar becomes caramelised.
•    Insert a wooden cocktail stick into each hazelnut. Dip the hazelnut into the caramel, gently remove the nut from the caramel and insert the stick into some polystyrene, hazelnut pointing down.
•    When the caramel has hardened, remove the hazelnuts from the cocktail sticks and use them to decorate your cake.

The result.


Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat ( in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

0 Liked Share:
Related posts