New Orleans Praline Brownies (Printable Version)
Fudgy brownies crowned with a sweet praline pecan topping for a decadent Southern treat.
# What You Need:
→ 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
→ 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 Make It:
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. Let cool completely in the pan, then lift out using parchment overhang and cut into squares.
# Expert Advice:
01 -
- The brownie layer stays impossibly fudgy while the praline topping sets into a crackly, caramelized layer that shatters beautifully when you bite down.
- These come together in under an hour but taste like they came from a fancy bakery, plus the recipe is forgiving enough for beginner bakers.
02 -
- Work quickly when pouring the praline topping because it starts to set as soon as it hits the cooler brownie surface.
- Overbaking the brownie layer even by 3 minutes will make them dry, so start checking at the 22 minute mark.
03 -
- Adding a tablespoon of bourbon to the praline mixture during the last 30 seconds of cooking gives these an authentic New Orleans kick.
- Freeze the baked brownies for up to 3 months by wrapping them tightly in plastic wrap and foil, then thaw overnight in the refrigerator.