New Orleans Praline Brownies (Printable)

Rich chocolate brownies topped with a buttery pecan praline glaze for a crunchy, gooey Southern-inspired treat.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on opposite sides for easy removal.
02 - Whisk melted butter, granulated sugar, and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until glossy and well combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Gently fold until just combined—do not overmix to maintain fudgy texture.
04 - Spread batter evenly in prepared pan. Bake for 25–28 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool completely in pan.
05 - Melt butter in a medium saucepan over medium heat. Stir in brown sugar, cream, and salt. Bring to a gentle boil, cooking for 2–3 minutes while stirring constantly.
06 - Remove from heat. Stir in vanilla and chopped pecans until fully incorporated.
07 - Pour praline topping evenly over cooled brownies. Allow to set for at least 20 minutes before lifting out and cutting into squares.

# Expert Advice:

01 -
  • The brownie layer stays fudgy while the praline topping sets into a crackly, pecan-studded candy shell that people literally fight over.
  • This recipe bridges two Southern classics in a way that feels both indulgent and completely natural, like they were always meant to be together.
02 -
  • The brownies must be completely cool before adding the praline topping, or it will melt into the brownie layer instead of sitting on top like a proper glaze.
  • The praline sets quickly once removed from heat, so have your pecans measured and ready to stir in immediately.
03 -
  • If the praline mixture starts to seize or look grainy, add a splash more cream and stir gently over low heat until smooth again.
  • A clean, slightly wet knife makes cutting through the sticky praline topping much easier and gives you cleaner edges.

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