Pesach Chocolate Praline Brownies with Nuts

Since brownies are a staple in so many homes, having a Pesach version is a must.

Ingredients

1 and 1/2 cups Geneve Dark Chocolate, broken into pieces
14 tablespoons (slightly less than 1 cup) butter, cut in small cubes (see possible substitutions below)
1 cup packed Haddar Brown Sugar
3 eggs, beaten
1 cup Gefen Potato Starch or almond flour

Directions

In a saucepan, mix water and sugar. Bring to a gentle boil to make a syrup.
Reserve one handful of hazelnuts. Add the rest to the pan, mixing slowly as they cook to cover in syrup.
Reduce flame and continue mixing 10 to 15 minutes, stirring constantly so the sugar doesn’t burn, until all hazelnuts are coated in caramel.
Transfer the nuts to a food processor and pulse to grind finely. Add oil and continue processing until it becomes a smooth purée. Store purée in an airtight container for up to two months.

Preheat oven to 350 degrees Fahrenheit. Line an eight-inch pan or an 8×12-inch pan with Gefen Parchment Paper and set aside.
In the microwave or in a double boiler, melt chocolate and butter, stirring until smooth and uniform.
Add brown sugar, eggs, and potato starch and mix until smooth.
Pour batter into the prepared pan. Fill a pastry bag with the prepared praline purée and pipe small dollops on top of the batter. (If you don’t have a pastry bag, you can just use a spoon.)
Sprinkle reserved nuts over the top. Bake 25 to 30 minutes, until the top is firm to the touch. Let cool.

Notes:
The brownies can be stored at room temperature for up to three days or in the freezer for up to three months.

Instead of butter you can use slightly less than one cup cold coconut oil or one cup walnut oil.

Description:
Photography and Styling by Shoshi Sirkis

Ingredients

1 and 1/2 cups Geneve Dark Chocolate, broken into pieces
14 tablespoons (slightly less than 1 cup) butter, cut in small cubes (see possible substitutions below)
1 cup packed Haddar Brown Sugar
3 eggs, beaten
1 cup Gefen Potato Starch or almond flour

Directions

In a saucepan, mix water and sugar. Bring to a gentle boil to make a syrup.
Reserve one handful of hazelnuts. Add the rest to the pan, mixing slowly as they cook to cover in syrup.
Reduce flame and continue mixing 10 to 15 minutes, stirring constantly so the sugar doesn’t burn, until all hazelnuts are coated in caramel.
Transfer the nuts to a food processor and pulse to grind finely. Add oil and continue processing until it becomes a smooth purée. Store purée in an airtight container for up to two months.

Preheat oven to 350 degrees Fahrenheit. Line an eight-inch pan or an 8×12-inch pan with Gefen Parchment Paper and set aside.
In the microwave or in a double boiler, melt chocolate and butter, stirring until smooth and uniform.
Add brown sugar, eggs, and potato starch and mix until smooth.
Pour batter into the prepared pan. Fill a pastry bag with the prepared praline purée and pipe small dollops on top of the batter. (If you don’t have a pastry bag, you can just use a spoon.)
Sprinkle reserved nuts over the top. Bake 25 to 30 minutes, until the top is firm to the touch. Let cool.

Pesach Chocolate Praline Brownies with Nuts