New Orleans Praline Brownies (Printable)
Rich brownies with a praline pecan topping, blending classic Southern flavors into a decadent treat.
# 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
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt the 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, prepare the praline topping: In a saucepan, melt butter over medium heat. 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. Let cool completely in the pan, then lift out using parchment overhang and cut into squares.
# Expert Advice:
01 -
- The praline topping sets into this incredible crackly candy layer that shatters beautifully when you bite down
- These strike that perfect balance between rich fudgy brownie and the buttery pecan pralines you know and love
02 -
- Timing is everything, pour the praline topping while both the brownies and the topping are hot so they bond together perfectly
- Don't overbake the brownie layer or they'll be dry instead of fudgy
03 -
- Line your pan with parchment paper in both directions for foolproof removal every time
- Room temperature ingredients prevent the dreaded sugar streaks in your finished brownies