New Orleans Praline Brownies

The first time I made praline brownies, I was living in a tiny apartment with a kitchen that barely fit two people. The butter and pecans filled the entire space with this incredible toasted sugar smell that had my roommate knocking on my door within minutes. That's when I knew this wasn't just a dessert—it was something that brings people into the kitchen.

Last summer I made a double batch for a neighborhood potluck, and three different people asked for the recipe before they even finished their first bite. There's something about that praline topping—the way the pecans get all candied and caramelized—that makes people's eyes light up. My friend's daughter actually hid two in her pocket to save for later.

Ingredients

• Unsalted butter (170 g for brownies, 55 g for topping): I've learned the hard way that salted butter throws off the delicate balance in both the brownie and praline layers
• Granulated sugar (200 g): Creates that crackly, paper-thin crust on top of the brownie that bakers obsess over
• Light brown sugar (100 g for brownies, 120 g for topping): The molasses content adds moisture and that gorgeous caramel flavor throughout
• Large eggs (2): Room temperature eggs incorporate better and give you that glossy, rich batter texture
• Vanilla extract (1 tsp each for brownies and topping): Never skip this—it bridges the gap between chocolate and caramel flavors
• All-purpose flour (80 g): Just enough to hold everything together without making them cakey
• Unsweetened cocoa powder (60 g): Use Dutch-processed if you can find it for deeper, smoother chocolate flavor
• Salt (1/2 tsp for brownies, 1/4 tsp for topping): Crucial for balancing all that sugar and making the chocolate taste more intense
• Heavy cream (60 ml): Creates that silky, pourable praline sauce that sets beautifully
• Chopped pecans (120 g): Toast them first if you have time, but they'll still toast in the hot praline mixture

Instructions

Preheat your oven and line the pan:

Crank that oven to 175°C (350°F) and line a 23 cm square baking pan with parchment, letting the edges hang over like little handles

Whisk together your wet ingredients:

In a large bowl, whisk that melted butter with both sugars until it looks smooth and glossy, then beat in the eggs and vanilla until you've got this beautiful, shiny mixture

Fold in the dry ingredients:

Sift the flour, cocoa, and salt right over the bowl, then gently fold everything together until just combined—overmixing makes tough brownies

Bake the brownie layer:

Spread the batter evenly and bake for 25 to 28 minutes, checking that a toothpick comes out with those perfect moist crumbs, then let them cool completely in the pan

Make the praline topping:

Melt the butter in a saucepan over medium heat, stir in the brown sugar, cream, and salt, then let it bubble gently for 2 to 3 minutes while stirring constantly

Finish the praline:

Pull it from the heat and stir in the vanilla and pecans, watching them get all coated and glossy

Assemble and slice:

Pour that warm praline mixture over your cooled brownies, spread it evenly, wait at least 20 minutes for it to set, then cut into squares and try not to eat them all standing up

Pin it

My grandmother used to say that desserts are how you tell people you love them without saying a word. These brownies became my go-to for housewarmings, birthdays, and that one time my neighbor had a terrible week and just needed something sweet. Food has this way of showing up when words feel inadequate.

Getting That Crackly Brownie Top

The secret to that gorgeous, shattering crust on top of your brownies is whipping the butter and sugars until they're genuinely smooth and glossy before adding the eggs. The sugar crystals need to dissolve into the fat, and those eggs need to be really well incorporated. I've rushed this step before and ended up with perfectly edible but somehow less magical brownies.

Praline Troubleshooting

If your praline mixture seizes up and gets grainy, you probably heated it too fast or didn't stir constantly. The trick is gentle, steady heat and constant motion with your whisk or spatula. I once had to start over three times before I learned that patience pays off in praline making.

Serving & Storage Secrets

These brownies actually taste better on day two, when the flavors have had time to meld and the praline topping has set completely into this perfect crackly layer. I store them in an airtight container at room temperature, though if your kitchen runs warm, the praline might get a bit soft.

• Use a sharp knife warmed under hot water for clean cuts that don't drag the praline
• A light dusting of flaky salt on top right before serving makes the chocolate sing
• If transporting, place parchment between layers so the praline doesn't stick to itself

Pin it

Hope these bring as much joy to your kitchen as they've brought to mine. There's something pretty wonderful about watching someone take that first bite and just go quiet for a second.

Common Recipe Questions

→ How can I enhance the crunchiness of the pecans?

Toast the pecans lightly before mixing them into the praline topping to boost their crunch and deepen their flavor.

→ What is the best way to tell when the brownies are done baking?

Insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter, ensuring a fudgy texture.

→ Can I add additional flavors to the praline topping?

Adding a pinch of cinnamon to the praline mixture creates a warm, aromatic twist that complements the chocolate and pecans.

→ Why should I let the praline set before cutting the brownies?

Allowing the praline to cool and set firmly helps maintain clean slices and preserves the topping's texture without melting or sliding off.

→ What alternatives can I use if I don't have heavy cream?

You can substitute heavy cream with full-fat coconut milk or evaporated milk for a similar richness in the praline glaze.