New Orleans Praline Brownies (Printable)

Rich chocolate squares topped with a buttery pecan praline glaze for a crunchy, gooey finish.

# What You'll Need:

→ For the Brownies

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

→ For the 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

# 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 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla; beat until glossy.
03 - Sift in flour, cocoa powder, and salt. Gently fold until just combined; do not overmix.
04 - Spread brownie batter evenly in prepared pan. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan.
05 - For the praline topping, melt butter in a medium saucepan over medium heat. Stir in brown sugar, cream, and salt. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.
06 - Remove from heat; stir in vanilla and pecans.
07 - Pour praline topping over cooled brownies, spreading evenly. Let set for at least 20 minutes, then cut into squares.

# Expert Advice:

01 -
  • The brownie stays dense and fudgy while that praline layer creates this crackly, caramelized pecan situation on top
  • These disappear faster than anything else I bake and people actually ask for the recipe instead of just politely eating
02 -
  • The brownies must cool completely before adding the praline or it will slide right off
  • Room temperature eggs prevent the melted butter from seizing up when you mix them
03 -
  • Use a scale to measure flour by weight for consistent results every time
  • Let the praline cool in the pan for 5 minutes before pouring so it thickens up slightly

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