New Orleans Praline Brownies (Printable)
Rich chocolate brownies layered with a buttery pecan praline topping for a crunchy, gooey texture.
# What You’ll Need:
→ Brownie Base
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2/3 cup all-purpose flour
07 - 2/3 cup unsweetened cocoa powder
08 - 1/2 tsp salt
→ Praline Topping
09 - 4 tbsp unsalted butter
10 - 2/3 cup packed light brown sugar
11 - 1/4 cup heavy cream
12 - 1/4 tsp salt
13 - 1 tsp vanilla extract
14 - 1 cup chopped pecans
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, allowing excess paper to hang over sides for easy removal later.
02 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until completely smooth. Add eggs and vanilla; beat until mixture becomes glossy and well-combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Gently fold together until just combined—avoid overmixing to prevent tough texture.
04 - Spread batter evenly in prepared pan. Bake 25–28 minutes until a toothpick inserted in center emerges with a few moist crumbs. Cool completely in pan before topping.
05 - Melt butter in a medium saucepan over medium heat. Stir in brown sugar, cream, and salt. Bring to gentle boil, stirring constantly for 2–3 minutes until thickened.
06 - Remove from heat; stir in vanilla and pecans until coated. Pour praline mixture over cooled brownies, spreading evenly to edges. Let set 20 minutes before cutting.
# Expert Advice:
01 -
- The texture is absolute magic with fudgy chocolate underneath and a crunchy candied pecan layer on top
- These keep surprisingly well, though they've never lasted more than 24 hours in my house
02 -
- The brownies must be completely cool before adding the praline topping or it will slide right off
- Work quickly once the praline is ready—it starts setting up the moment it hits the cool brownie surface
03 -
- Add a pinch of cinnamon to your praline mixture for a warm, spicy note that people can't quite identify but absolutely love
- For extra indulgence, serve these slightly warmed with a scoop of vanilla ice cream that melts into all those crevices