New Orleans Praline Brownies (Printer-friendly)
Rich, fudgy brownies featuring a luscious, nutty praline glaze. A decadent confection inspired by New Orleans tradition.
# What You'll Need:
→ Brownie Base
01 - 1 cup unsalted butter
02 - 8 ounces 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 Prepare:
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 brownies later.
02 - In a microwave-safe bowl, combine the unsalted butter and chopped bittersweet chocolate. Melt in 30-second intervals, stirring after each, until completely smooth. Allow the mixture to cool slightly.
03 - Whisk the granulated sugar and light brown sugar into the slightly cooled chocolate mixture until thoroughly combined.
04 - Add the large eggs one at a time, whisking vigorously after each addition to ensure full incorporation. Stir in the vanilla extract.
05 - Gently fold in the all-purpose flour and salt just until no dry streaks remain. Be careful not to overmix the batter.
06 - Pour the prepared brownie batter into the lined baking pan and spread evenly. Bake for 25 to 28 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan before proceeding.
07 - For the praline topping, melt the 1/2 cup of unsalted butter in a medium saucepan over medium heat. Stir in the 1 cup of light brown sugar and heavy cream. Bring the mixture to a gentle boil and simmer for 2 to 3 minutes, stirring constantly.
08 - Remove the saucepan from the heat. Whisk in the sifted powdered sugar, vanilla extract, and a pinch of salt until the mixture is smooth. Gently fold in the toasted chopped pecans.
09 - Pour the warm praline topping evenly over the completely cooled brownies, spreading it from edge to edge. Allow the topping to set at room temperature for 30 to 40 minutes, or until it has firmed up.
10 - Using the parchment paper overhang, carefully lift the cooled brownies from the pan. Cut them into individual squares and serve.
# Expert Advice:
01 -
- Because these aren't just brownies; they're an experience, a little taste of Southern hospitality baked into every bite.
- They have that perfect fudgy brownie base, topped with a sweet, nutty praline glaze that's absolutely irresistible.
02 -
- Never try to cut warm brownies with a soft glaze; you'll end up with a delicious mess, but a mess nonetheless.
- Toasting the pecans for the praline topping isn't just optional; it truly deepens their flavor and adds an irreplaceable crunch.
03 -
- Always use good quality chocolate; it's the foundation of an excellent brownie, and you'll taste the difference.
- Resist the urge to overmix the brownie batter after adding the flour; gentle folding keeps them tender and fudgy.