New Orleans Praline Brownies

The first time I encountered praline brownies was at a tiny bakery just off Jackson Square, where the owner insisted her grandmother invented the combination. I ate three in one sitting and have never forgotten how that sweet pecan topping crackled against the fudgy chocolate base. Now I make them whenever I need to bring something that makes people stop mid-conversation.

Last Christmas my sister-in-law took one bite and actually gasped, then demanded the recipe before she finished her first square. Now they are requested for every family gathering and birthday celebration.

Ingredients

• Unsalted butter: Use high quality butter since its the foundation of both the brownie and praline layers
• Granulated and light brown sugar: The combination creates that crackly top while keeping the inside fudgy
• Large eggs: Room temperature eggs incorporate better and prevent the batter from seizing
• Vanilla extract: Do not skip this even though it seems like a small amount
• All-purpose flour: Measure by weight if possible since too much flour makes brownies cakey instead of fudgy
• Unsweetened cocoa powder: Dutch processed cocoa gives a deeper more intense chocolate flavor
• Salt: A little salt balances all the sugar and enhances the chocolate
• Heavy cream: Creates that silky smooth praline topping texture
• Pecan halves: Toast them first to bring out their natural oils and nutty flavor
• Powdered sugar: Sift it to prevent lumps in your praline topping

Instructions

Preheat your oven:

Set to 180°C (350°F) and line a 22 cm (9-inch) square pan with parchment paper leaving overhang on opposite sides like handles.

Melt the butter:

Warm it in a saucepan over medium heat then whisk in both sugars until completely dissolved and glossy.

Add the eggs:

Whisk in each egg individually making sure the first is fully incorporated before adding the second then stir in vanilla.

Combine dry ingredients:

Sift flour cocoa and salt together then fold gently into the wet mixture just until no dry streaks remain.

Bake the brownies:

Pour into your prepared pan and bake 22 to 25 minutes until a toothpick comes out with moist crumbs not wet batter.

Start the praline:

Melt butter over medium heat stir in brown sugar cream and salt then boil gently for 2 minutes while stirring constantly.

Finish the topping:

Remove from heat stir in vanilla whisk in sifted powdered sugar until smooth then fold in toasted pecans.

Combine and cool:

Pour the hot praline immediately over the hot brownies spread evenly then let cool completely before cutting.

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These became my go-to thank you gift after our neighbor brought over homemade soup when I was sick. She returned the empty pan two days later asking if I had any more.

Getting That Fudgy Texture

The secret is pulling the brownies from the oven while they still look slightly underbaked. That residual heat finishes the job while creating that dense fudgy texture everyone loves in a brownie.

Perfect Pecan Preparation

Toast your pecans in a dry skillet over medium heat for 3 to 4 minutes stirring frequently until fragrant. Let them cool completely before chopping so they maintain their crunch in the topping.

Storage and Serving

Store in an airtight container at room temperature for up to 3 days though they rarely last that long in my house. The praline layer actually keeps the brownies moist longer than plain chocolate ones.

• For a party cut them into small squares since these are quite rich
• A splash of bourbon in the praline topping adds incredible depth
• Warm slightly in the microwave before serving for that fresh baked experience

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There is something magical about how that sweet pecan praline transforms an already excellent brownie into something unforgettable.

Recipe Questions & Answers

→ How do I prevent the brownies from overbaking?

Bake until a toothpick inserted near the center comes out with a few moist crumbs. Avoid baking beyond 25 minutes to keep them fudgy.

→ Can I toast pecans at home?

Yes, toast pecan halves in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.

→ What’s the purpose of the praline topping?

The praline layer adds a sweet, crunchy contrast to the fudgy base, combining caramelized sugar and toasted pecans for rich Southern flair.

→ How should I store these brownies?

Store in an airtight container at room temperature for up to 3 days to maintain freshness and texture.

→ Can I add bourbon to the praline topping?

Yes, a splash of bourbon in the praline mixture enhances the flavor with warm, deep notes reminiscent of classic Southern desserts.