New Orleans Praline Brownies (Printer-friendly)
Fudgy brownies topped with praline pecans for a rich Southern-inspired indulgence.
# What You'll Need:
→ For the Brownie Base
01 - 6 oz unsalted butter
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
→ For the Praline Pecan Topping
09 - 4 tbsp unsalted butter
10 - 1/2 cup light brown sugar
11 - 1/4 cup heavy cream
12 - 1/4 tsp salt
13 - 1 tsp vanilla extract
14 - 1 cup pecan halves, toasted and roughly chopped
15 - 1 cup powdered sugar, sifted
# Directions:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter in a saucepan over medium heat. Remove from heat and whisk in granulated and brown sugars until smooth. Let cool slightly.
03 - Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Sift together flour, cocoa powder, and salt. Fold dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Pour batter into the prepared pan and smooth the top. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
06 - While brownies bake, melt butter over medium heat in a saucepan. Stir in brown sugar, heavy cream, and salt. Bring to a gentle boil and cook for 2 minutes, stirring constantly.
07 - Remove from heat. Stir in vanilla, then whisk in powdered sugar until smooth. Fold in toasted pecans.
08 - When brownies are done, remove from oven and immediately pour praline topping over the hot brownies, spreading evenly.
09 - Let cool completely in the pan, then lift out using parchment overhang and cut into squares.
# Expert Advice:
01 -
- The brownies stay incredibly fudgy for days thanks to that protective praline layer sealing in all the moisture
- You get the perfect marriage of intense chocolate and buttery pecan praline in every single bite
02 -
- Pour the praline topping over hot brownies while both are still hot or the topping will not spread properly
- Do not overbake the brownie base since they continue cooking while the hot topping is added
03 -
- Let the brownies cool completely before cutting or the praline layer will slide around
- Use a hot knife wiped clean between cuts for perfectly neat squares