Chocolate Brownie and Praline-Date Parfait

I’m not going to claim this is the best brownie recipe in the world, or the richest, or the gooiest. This is one that I came up with by accident, going on a old recipe I had, but adapting it to ingredients in the house. The result and the response from others was so good, that it’s been tweaked and perfected. The best thing is that whilst it’s not death by chocolate, it has a very moreish addiction – slightly malty, not very sweet or rich, slightly caramelish…I love it and anyone who’s tried it, loved it too!

The praline parfait is an adaptation of a recipe from Chez Bruce, which is the best replacement for ice cream – it’s not as rich and it can be made at home without any special equipment or effort! Make the parfait the night before though!

Chocolate Brownie

250 g – salted butter. Do make sure it’s salted butter as it adds a lovely flavour element.

100 g – Dark/bitter chocolate (ideally 70%)

100 g – Milk Chocolate

4  – Eggs (whole)

330 g – Soft Brown Sugar (any supermaket will have that)

2 tablesoons – Honey

150 g – Plain flour

Optional additions: 100 g – nuts / zest of 1 orange / 2 tbsp – chopped ginger 


Pre heat the oven to 160C.

Put a little pan of water to boil and lower to a simmer. In a heat proof bowl, mix the butter and chocolate and place on top of the pan to melt.

In a large mixing bowl, mix the eggs, sugar and honey and whisk (preferably electric whisk) for about 10 minutes until the mix is fluffy and creamy – the sabayon stage.

Whisk the melted chocolate and butter together, then pour gently, whilst mixing with a spatula, into the egg mix.

Sift the flour and slowly mix into the chocolate-egg mix until fully incorporated.

At this stage you can add any optional extras.

Grease and flour/line a large baking/cake tin.

Pour in the mix and smooth out so the top is flat. Cook in the oven for 40 minutes.

Allow to cool before digging in!

Praline Parfait

For the praline

100 g – Walnuts, roasted

200 g – sugar

For the parfait

150 g – Praline

100 g- chopped dates

5 – Egg whites

125g – Sugar

350 ml  – Double cream


To make the praline, slowly caramelise the sugar in a pan (no water or butter needed). Add the nuts and mix well (be very very careful!) and pour onto an oiled surface. Once cooled, break into tiny pieces by wrapping in a tea towel and using a rolling pin. (think peanut sized)

For the parfait, whisk the cream until it forms soft peaks and aside. Start whisking the egg whites and slowly add the sugar until you get a stiff meringue.

Using a spatula, mix the cream and the egg whites making sure it is a smooth mix before adding the nuts and dates.

Transfer into a suitable container and put in the freezer over night.

Eating the dessert! You should get 8-10 wedges of brownie from the tin. Warm a piece in the oven or microwave, dust with a bit of icing sugar, add a scoop of parfait. Simple as that. Nothing else needed apart from a big smile when eating and serving!