New Orleans Praline Brownies

The kitchen filled with this incredible buttery-caramel smell while I was testing these brownies, and my roommate actually came downstairs asking what bakery had opened in our house. That scent alone tells you everything you need to know about why this recipe works.

I brought these to a potluck last fall, and honestly, I was a little nervous because praline toppings can be finicky. But watching peoples eyes light up when they bit through that crunchy caramel layer into the rich chocolate, plus three different people asked for the recipe right there.

Ingredients

• Unsalted butter: Melted for the brownie base creates that dense fudgy texture we want, plus more for the praline where it bubbles into caramel
• Granulated and brown sugar: The combo gives crackly tops and deep moisture, while brown sugar in the praline brings that classic Southern caramel flavor
• Large eggs: Room temperature eggs incorporate better and give structure without making the brownies cakey
• Vanilla extract: Pure vanilla makes both the chocolate and praline layers taste more complex and finished
• All purpose flour: Just enough to hold everything together while keeping that rich gooey texture
• Unsweetened cocoa powder: Dutch process cocoa gives the deepest chocolate flavor without being bitter
• Salt: Balances the intense sweetness and makes all the flavors pop
• Heavy cream: Creates that creamy pourable praline consistency that sets beautifully
• Chopped pecans: Toast them first if you can, but even raw they add perfect buttery crunch throughout

Instructions

Get your oven and pan ready:

Preheat oven to 175°C (350°F) and line a 23 cm (9-inch) square baking pan with parchment paper, letting the paper hang over the sides for easy lifting later.

Make the glossy brownie batter:

Whisk melted butter with both sugars until completely smooth, then beat in eggs and vanilla until the mixture looks shiny and ribbony.

Fold in the dry ingredients:

Sift flour, cocoa powder, and salt right over the wet mixture, then gently fold everything together just until no flour streaks remain, being careful not to overmix.

Bake until perfectly fudgy:

Spread the batter evenly in your prepared pan and bake for 25 to 28 minutes, checking that a toothpick comes out with those ideal few moist crumbs clinging to it.

Cool the brownie base:

Let the brownies cool completely in the pan while you make the praline topping, because pouring hot caramel onto warm brownies makes a soggy mess.

Cook the praline to perfection:

Melt butter in a medium saucepan over medium heat, stir in brown sugar, cream, and salt, then let it come to a gentle bubble while stirring constantly for 2 to 3 minutes until thickened slightly.

Finish the praline and assemble:

Remove from heat and stir in vanilla and pecans, then pour this golden mixture evenly over your cooled brownies, spreading it to the edges.

Let everything set and slice:

Wait at least 20 minutes for the praline to firm up into that wonderful crackly layer, then lift the whole thing out using the parchment paper and cut into squares.

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My grandmother tasted these and said they reminded her of the praline shops she visited in New Orleans decades ago, which is pretty much the best compliment I could have hoped for.

Getting That Perfect Crackly Top

Really whip the butter and sugars together until the mixture looks glossy, that sheen creates that bakery style crackly crust everyone loves on brownies. Do not rush this step or skip it.

Praline Timing Secrets

The praline mixture should bubble gently but not violently, and you will see it transform from thin and foamy to slightly thicker and more golden. Stir constantly or it might catch and burn on the bottom.

Slicing Clean Squares

For the cleanest cuts, chill the assembled brownies for about 15 minutes and use a sharp knife that you run under hot water and wipe dry between each slice. This trick prevents the praline from cracking messily.

• A little pinch of cinnamon in the praline adds this subtle warmth that makes people wonder what your secret ingredient is
• These brownies keep remarkably well at room temperature for up to three days, though they rarely last that long
• Serve them slightly warmed with vanilla ice cream for the kind of dessert people talk about weeks later

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Every time I make these, I am reminded why classic Southern desserts never go out of style, they just make people happy.

Recipe Questions & Answers

→ What type of nuts are used in the praline topping?

Chopped pecans provide a crunchy texture and rich nuttiness in the praline glaze.

→ Can the pecans be toasted before adding?

Yes, toasting pecans enhances their flavor and adds extra crunch to the topping.

→ What is the recommended baking temperature?

Bake the chocolate squares at 175°C (350°F) for about 25–28 minutes until moist crumbs appear.

→ How can I add more warmth to the praline glaze?

A pinch of cinnamon can be included to enrich the glaze with a warm, spicy note.

→ What pairs well with these chocolate treats?

Vanilla ice cream complements the rich chocolate and pecan flavors for an indulgent treat.