Praline Brownies
Indulge in the rich, nutty decadence of Praline Brownies—an irresistible dessert that combines the fudgy goodness of classic brownies with the buttery sweetness of a homemade praline topping. These brownies boast a moist, chocolatey base infused with semisweet chocolate, cocoa powder, and a hint of vanilla. Topped with a luscious mixture of caramelized brown sugar, velvety heavy cream, and crunchy pecan halves, the praline layer adds a delightful crunch and luxurious flavor that takes this treat over the top. Perfect for holiday gatherings, potlucks, or an elevated weeknight dessert, these praline brownies are easy to make in just under an hour. Serve them at room temperature or chilled for a firmer topping, and watch them disappear in no time. Keywords: praline brownies, chocolate dessert, pecan brownies, homemade praline topping, fudgy brownies recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces semisweet chocolate chips
- 1.5 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 1 cup brown sugar
- 0.5 cup heavy cream
- 1.5 cups pecan halves
- 0.5 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper or lightly grease it.
In a medium saucepan, melt the butter and semisweet chocolate chips over low heat, stirring frequently until smooth. Remove the pan from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar and cooled chocolate mixture. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this dry mixture into the wet mixture until just combined. Be careful not to overmix.
Pour the brownie batter into the prepared baking pan and spread it out evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely in the pan.
While the brownies are cooling, prepare the praline topping. In a medium saucepan over medium heat, combine the brown sugar and heavy cream. Stir constantly until the sugar dissolves and the mixture begins to bubble, about 3-4 minutes.
Remove the saucepan from heat and stir in the pecan halves and powdered sugar. Mix until the pecans are fully coated and the mixture is smooth.
Spread the praline mixture evenly over the cooled brownies. Allow the topping to set for about 15-20 minutes at room temperature or refrigerate for a firmer topping.
Once the praline topping is set, slice the brownies into squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
6197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.7 g | 439% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 792.7 g | 288% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 629.9 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 589 mg | 45% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
