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The secret to the perfect brownie isn't just the chocolate—it’s the precision. ⚖️ We’re skipping the measuring cups and using grams to get that exact fudgy consistency, then layering it with a homemade praline wafer crunch that will ruin regular brownies for you, forever. Please Subscribe ❤️♥️ Jump to the steps: 0:01 Caramelize the Nuts 0:41 Prepare the Praline 1:22 Melting the Chocolate & Butter 1:49 Getting that Glossy Brownie Mixture 2:34 Adding the Dry Ingredients 2:59 Folding the Dry Ingredients 3:37 Layering 4:30 Baking & Cooling 4:48 The Final Slice & Texture Reveal Praline Brownie Recipe The Brownie Base: 115g Unsalted Butter 140g Semi-Sweet Chocolate Chips (e.g., Nestlé Toll House) 70g White Sugar 60g Brown Sugar 2 Large Eggs (room temperature) 1 tsp Vanilla Extract 65g All-Purpose Flour 25g Cocoa Powder ¼ tsp Salt The Crunchy Praline Layer: 40–50g Sugar (use 40g for less sweetness) 50g Chopped Nuts (Hazelnuts or Almonds recommended) 1 tsp Butter 40g Wafers or crushed Cornflakes (Vanilla, Hazelnut, or Caramel flavor) 50–60g Melted Chocolate (Dark for balance, Milk for sweetness) 👨🍳 METHOD Prepare the Praline Crunch Caramelize: Heat sugar in a saucepan until melted and deep amber. Add Nuts: Stir in chopped nuts quickly, then pour onto parchment paper to cool completely. Crush: Once hardened, crush the caramelized nuts into small chunks. Combine: Mix your melted chocolate with the crushed nuts and the wafer/cornflake crumbs. Set: Spread thinly on parchment and chill until firm. Break into small clusters before using. Make the Brownie Batter Preheat: Set the oven to 175°C (350°F) and line your 8x8 pan. Melt: Gently melt butter and chocolate chips until smooth. Sweeten: Whisk in both white and brown sugars. Emulsify: Add eggs one at a time, whisking vigorously until the batter is thick and glossy. Stir in vanilla. Fold: Sift in flour, cocoa powder, and salt. Fold gently until just combined (do not overmix!). Assemble & Bake Layer: Pour half the batter into the pan. Add an even layer of your chilled praline crunch pieces. Top: Cover with the remaining batter and smooth the surface. Bake: Bake for 30–35 minutes. The center should be set but still slightly soft for that fudgy finish. Cool: Let them cool completely before slicing to ensure clean, beautiful layers! 💡 Pro Tip: Use hazelnut wafers for a rich "Ferrero" flavor profile or vanilla wafers to keep the focus on the chocolate! These brownies are baked to 205°F for a fudgy center 🤎 Let them cool fully for clean slices and that perfect crunch. Thank you so much for watching! ❤️ #Baking #Brownies #Praline #ChocolateLover #DessertRecipe Music: Jazzy Night by Audio Library Beats Group Free Download / Stream: https://www.audiolibrary.com.co/audio... Music promoted by Audio Library: • Chillhop, Jazzy, Smooth No Copyright Music...