New Orleans Praline Brownies (Printable Version)
Rich chocolate squares glazed with buttery pecan praline for a Southern-inspired indulgence.
# What You 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 Make It:
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 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and well combined. Add eggs and vanilla; beat until the mixture appears glossy and thickened.
03 - Sift flour, cocoa powder, and salt directly into the wet mixture. Gently fold with a spatula until just combined—be careful not to overmix, which can create tough brownies.
04 - Spread batter evenly into the prepared pan. Bake for 25 to 28 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs attached. Cool completely in the pan before adding topping.
05 - Melt butter in a medium saucepan over medium heat. Stir in brown sugar, cream, and salt. Bring to a gentle boil and cook for 2 to 3 minutes, stirring constantly to prevent burning.
06 - Remove saucepan from heat. Stir in vanilla and chopped pecans until evenly distributed in the caramel mixture.
07 - Pour the warm praline topping over the cooled brownies, spreading it into an even layer. Let set for at least 20 minutes at room temperature. Lift brownies from the pan using parchment overhang and cut into 16 squares.
# Expert Advice:
01 -
- The contrast between crackly sweet praline and fudgy chocolate creates texture in every single bite
- These brownies manage to taste both nostalgic and completely new, like discovering a classic through fresh eyes
02 -
- Timing matters—pour the praline over fully cooled brownies or it will melt into the cake instead of forming a distinct layer
- Work quickly once you remove the praline from heat as it begins to set within minutes and becomes difficult to spread
03 -
- Toast the pecans in a dry pan for 3 minutes before adding to the praline for deeper nutty flavor
- Add a pinch of cinnamon to the praline mixture for warmth that complements the chocolate