New Orleans Praline Brownies (Printer-friendly)
Rich chocolate squares topped with a buttery pecan praline glaze for a crunchy, gooey experience.
# What You'll Need:
→ Brownie Base
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2/3 cup all-purpose flour
07 - 2/3 cup unsweetened cocoa powder
08 - 1/2 tsp salt
→ Praline Topping
09 - 4 tbsp unsalted butter
10 - 2/3 cup packed light brown sugar
11 - 1/4 cup heavy cream
12 - 1/4 tsp salt
13 - 1 tsp vanilla extract
14 - 1 cup chopped pecans
# Directions:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla; beat until glossy.
03 - Sift in flour, cocoa powder, and salt. Gently fold until just combined; do not overmix.
04 - Spread brownie batter evenly in prepared pan. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan.
05 - Melt butter in a medium saucepan over medium heat. Stir in brown sugar, cream, and salt. Bring to a gentle boil and cook for 2 to 3 minutes, stirring constantly.
06 - Remove from heat; stir in vanilla and pecans.
07 - Pour praline topping over cooled brownies, spreading evenly. Let set for at least 20 minutes, then cut into squares.
# Expert Advice:
01 -
- The praline topping sets into this perfect crackly candy layer that contrasts beautifully with the fudgy brownie underneath
- These taste like something from a high end Southern bakery but come together with pantry staples
02 -
- The praline must reach a gentle boil and cook for the full time, or it will never set properly and stay sticky instead of creating that candy like topping
- Letting the brownies cool completely before adding the topping is absolutely non negotiable, otherwise the layers blend into each other and you lose that beautiful crunch
03 -
- Toasting your pecans in a dry pan for 3 to 4 minutes before adding them to the praline brings out this incredible nutty flavor that takes these to the next level
- If the praline starts to set too quickly while you are pouring, just pop the saucepan back on very low heat for 10 seconds to loosen it up again