New Orleans Praline Brownies

The first time I made praline brownies, my kitchen smelled like a candy shop had collided with a bakery, and I knew I was onto something dangerous.

I brought these to a potluck last fall, and my friend Sarah took one bite, closed her eyes, and asked if I could please never bring anything else ever again.

Ingredients

• Unsalted butter: Using melted butter creates that dense, fudgy texture we all want in a brownie, and splurging on good butter makes a noticeable difference in both layers.
• Granulated and brown sugar: The combination gives you the crisp top edge and chewy center, with brown sugar adding subtle caramel notes throughout.
• Eggs: Room temperature eggs incorporate better and help achieve that glossy batter that signals a perfect brownie texture.
• Vanilla extract: Do not skimp here, pure vanilla ties together the chocolate and praline flavors into something cohesive.
• All-purpose flour: Measure by weight if you can, too much flour turns fudgy into cakey, which is not what we are after here.
• Unsweetened cocoa powder: Dutch-process cocoa gives a deeper, smoother chocolate flavor that stands up to the sweet praline topping.
• Salt: A little salt balances all that sugar and makes the chocolate taste more like itself.
• Heavy cream: The cream creates that silky, pourable consistency in the praline that sets beautifully over the brownies.
• Chopped pecans: Toast them beforehand for extra nutty flavor, but do not let them burn or they will taste bitter.

Instructions

Get your oven and pan ready:

Preheat to 175°C (350°F) and line a 23 cm (9-inch) square pan with parchment, letting the paper hang over the edges so you can lift the whole thing out later like a brownie treasure chest.

Make the brownie batter:

Whisk melted butter with both sugars until smooth, then beat in eggs and vanilla until the mixture looks glossy and thick, like chocolate pudding.

Add the dry ingredients:

Sift in flour, cocoa, and salt, then fold gently until just combined, a few streaks of flour are better than overmixed tough brownies.

Bake the brownie layer:

Spread batter evenly and bake for 25 to 28 minutes until a toothpick comes out with moist crumbs, not wet batter, then let cool completely in the pan.

Start the praline topping:

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

Finish the praline:

Remove from heat, stir in vanilla and pecans, then immediately pour over the cooled brownies and spread evenly before it starts to set.

Let everything set:

Wait at least 20 minutes for the praline to firm up, then use the parchment overhang to lift the whole slab onto a cutting board and slice into squares.

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My grandmother would have called these entirely too much, but she also would have eaten two while telling me so, which feels like the highest possible endorsement.

Getting That Crackly Top

The secret to the shiny, crackly brownie surface is beating the eggs and sugar thoroughly until the mixture looks glossy, then gently folding in the dry ingredients just until combined.

Timing Your Praline

Start the praline when the brownies have about 10 minutes of cooling time left, so it is ready to pour at the perfect moment but does not harden in the saucepan.

Serving and Storing

These brownies actually improve after a day, as the praline softens slightly and melds with the brownie layer, so they are perfect for making ahead.

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap individually and freeze for up to a month.
• Serve slightly warmed with vanilla ice cream for the full experience.

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These are the brownies that disappear first at every gathering, and honestly, that is exactly how it should be.

Common Questions

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

Chopped pecans are the key ingredient that adds a crunchy texture and rich nutty flavor to the praline glaze.

→ Can the brownies be made gluten-free?

To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

→ How should the praline topping be applied?

The praline topping is poured over the cooled brownies and spread evenly. It should then set for at least 20 minutes before slicing.

→ Is there a way to enhance the flavor of the praline glaze?

Adding a pinch of cinnamon to the praline topping gives it a warm, aromatic twist that complements the sweetness and nuttiness.

→ What is the best way to bake the brownies evenly?

Line the baking pan with parchment paper and bake at 175°C (350°F) for 25–28 minutes until moist crumbs appear on a toothpick inserted in the center.