New Orleans Praline Brownies (Printable)
Moist chocolate brownies topped with a luscious praline swirl and crunchy pecans.
# What You'll Need:
→ Brownie Base
01 - 1 cup unsalted butter
02 - 8 oz semi-sweet chocolate, chopped
03 - 1 ½ 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 kosher salt
→ Praline Topping
09 - 4 tbsp unsalted butter
10 - ½ cup light brown sugar, packed
11 - ⅓ cup heavy cream
12 - 1 cup pecans, coarsely chopped
13 - 1 tsp vanilla extract
14 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Melt butter and chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat.
03 - Whisk in granulated and brown sugars until fully combined. Beat in eggs one at a time, then stir in vanilla.
04 - Fold in flour and salt just until incorporated. Pour batter into prepared pan and smooth the top.
05 - Melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved. Pour in cream and bring to a simmer; cook 2–3 minutes, stirring constantly.
06 - Remove from heat. Stir in pecans, vanilla, and a pinch of salt.
07 - Drop spoonfuls of praline topping over brownie batter. Gently swirl with a knife for a marbled effect.
08 - Bake for 30–35 minutes, until a toothpick inserted in the center comes out with moist crumbs.
09 - Cool completely in the pan on a wire rack. Lift out using parchment overhang, slice into squares, and serve.
# Cooking Tips:
01 -
- The praline topping creates a crackly, candied crust that shatters beautifully against the fudgy chocolate base
- These strike that perfect balance between rich and not too sweet, thanks to the bittersweet chocolate and just enough brown sugar
- They travel remarkably well and actually taste better on day two when the flavors have had time to marry
02 -
- Underbaking slightly is better than overbaking because these continue cooking as they cool and you want that fudgy center
- Room temperature ingredients prevent the chocolate from seizing when you add the eggs
- The praline topping will bubble dramatically in the oven and that is exactly what you want to happen
03 -
- Toast your pecans in a 350°F oven for 8 to 10 minutes before adding them to the praline sauce
- A few drops of orange blossom water in the praline topping adds an unexpected floral note that whispers New Orleans