New Orleans Praline Brownies (Printable)
Savor rich, fudgy brownies crowned with a luscious, nutty praline glaze, echoing classic New Orleans sweet traditions.
# What You Need:
→ Brownie Base
01 - 1 cup unsalted butter
02 - 8 oz bittersweet chocolate, chopped
03 - 1 1/2 cups granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 4 large eggs
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 teaspoon salt
→ Praline Topping
09 - 1/2 cup unsalted butter
10 - 1 cup light brown sugar, packed
11 - 1/3 cup heavy cream
12 - 1 1/2 cups chopped pecans, toasted
13 - 1 cup powdered sugar, sifted
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
# How To Make:
01 - Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, ensuring an overhang on the sides for easy removal of the finished brownies. Set aside.
02 - In a microwave-safe bowl, combine the 1 cup unsalted butter and 8 oz bittersweet chocolate. Melt in 30-second intervals, stirring after each until smooth and fully melted. Allow the mixture to cool slightly.
03 - To the cooled chocolate mixture, whisk in the 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar until thoroughly combined and smooth.
04 - Add the 4 large eggs one at a time, whisking vigorously after each addition until fully incorporated. Stir in the 1 teaspoon vanilla extract.
05 - Gently fold in the 1 cup all-purpose flour and 1/2 teaspoon salt until just combined. Be careful not to overmix the batter to maintain a fudgy texture.
06 - Pour the brownie batter into the prepared 9x13-inch baking pan and spread it evenly. Bake for 25–28 minutes, or until a toothpick inserted into the center yields moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
07 - For the praline topping, melt the 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir in the 1 cup packed light brown sugar and 1/3 cup heavy cream. Bring the mixture to a gentle boil, then reduce heat and simmer, stirring constantly, for 2 to 3 minutes.
08 - Remove the saucepan from heat. Whisk in the 1 cup sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until the mixture is smooth. Gently fold in the 1 1/2 cups toasted chopped pecans.
09 - Pour the warm praline topping evenly over the completely cooled brownies. Gently spread it to cover the entire surface. Allow it to set at room temperature for 30 to 40 minutes, or until the topping becomes firm.
10 - Using the parchment paper overhang, carefully lift the cooled and set brownies from the pan. Transfer to a cutting board, cut into desired squares, and serve.
# Expert Tips:
01 -
- You get the best of both worlds: incredibly rich, fudgy brownies with a truly irresistible, nutty praline topping.
- It's a fantastic way to impress guests, yet surprisingly straightforward to pull together even on a busy weeknight.
02 -
- Overmixing the flour is the quickest way to turn fudgy brownies into dry, cakey ones; always mix just until combined.
- Letting the brownies cool completely before adding the praline topping is non-negotiable for a clean, even glaze.
03 -
- For an extra layer of flavor and texture, sprinkle a handful of chocolate chips into the brownie batter just before baking.
- If you're out of heavy cream for the praline, a good quality evaporated milk can work in a pinch, though the texture might be slightly less rich.