New Orleans Praline Brownies (Printable)
Fudgy brownies with a praline pecan layer offering rich Southern-inspired flavors in every bite.
# 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
# Step-by-step:
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, 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 fudgy brownie base strikes that perfect balance between cakey and dense, while the praline topping adds a caramelized crunch that makes people pause and ask what exactly they are eating
- These transport me straight to the French Quarter without requiring a plane ticket or humidity frizz
02 -
- Underbaked brownies seem tempting but the praline topping needs a sturdy base, so commit to the full baking time
- The praline sauce thickens rapidly once removed from heat, so have your powdered sugar measured and ready before you start
- Lining the pan with parchment in both directions makes removal effortless and prevents that sad moment when half the praline layer sticks to the pan
03 -
- Weighing your ingredients instead of using cup measures prevents the common problem of dry or oily brownies
- The praline topping should pour like warm honey, so add another splash of cream if it has thickened too much while you were working