New Orleans Praline Brownies (Printable)
Fudgy chocolate brownies topped with rich praline pecans offer a Southern-inspired indulgence.
# What You'll Need:
→ Brownie Base
01 - 1 cup unsalted butter
02 - 8 oz bittersweet chocolate, chopped
03 - 1½ cups granulated sugar
04 - ½ cup light brown sugar, packed
05 - 4 large eggs
06 - 2 tsp vanilla extract
07 - 1 cup all-purpose flour
08 - ½ tsp fine sea salt
→ Praline Topping
09 - ½ cup unsalted butter
10 - 1 cup light brown sugar, packed
11 - ⅓ cup heavy cream
12 - 2 cups pecans, coarsely chopped
13 - 1½ cups powdered sugar, sifted
14 - 1 tsp vanilla extract
15 - ¼ tsp fine sea salt
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large saucepan over low heat, melt the butter and chocolate, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk in granulated and brown sugars until fully combined.
04 - Add eggs, one at a time, whisking well after each addition. Stir in vanilla.
05 - Sift in flour and salt. Fold gently until just incorporated—do not overmix.
06 - Pour batter into prepared pan and smooth the top. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
07 - For the praline topping: In a medium saucepan, melt butter over medium heat. Add brown sugar and cream, stirring constantly until mixture comes to a gentle boil. Boil for 1 minute.
08 - Remove from heat. Stir in pecans, then gradually whisk in powdered sugar, vanilla, and salt until smooth and thick.
09 - Immediately spread the praline topping evenly over cooled brownies. Let set for at least 30 minutes before slicing.
# Expert Tips:
01 -
- The fudgy brownie base balances perfectly with the creamy praline topping so neither overpowers the other
- They come together in under an hour but taste like something from a fancy bakery
- The texture contrast between chewy brownie and crunchy pecans makes every bite interesting
02 -
- Completely cool brownies before adding praline topping or you will end up with a melty mess instead of distinct layers
- The praline frosting sets fast once you add powdered sugar, so have everything ready before you start whisking
03 -
- Line your pan with parchment paper in both directions for the easiest removal ever
- Toast pecans in a dry skillet for 3 to 4 minutes until fragrant, watching closely so they do not burn