New Orleans Praline Brownies (Printable Version)
Rich chocolate brownies with a buttery praline and pecan swirl, perfect for gatherings and indulgence.
# What You Need:
→ Brownie Base
01 - 1 cup (225 g) unsalted butter
02 - 8 oz (225 g) semi-sweet chocolate, chopped
03 - 1 ½ cups (300 g) granulated sugar
04 - ½ cup (100 g) light brown sugar, packed
05 - 4 large eggs
06 - 2 tsp vanilla extract
07 - 1 cup (125 g) all-purpose flour
08 - ½ tsp kosher salt
→ Praline Topping
09 - 4 tbsp (60 g) unsalted butter
10 - ½ cup (100 g) light brown sugar, packed
11 - ⅓ cup (80 ml) heavy cream
12 - 1 cup (100 g) pecans, coarsely chopped
13 - 1 tsp vanilla extract
14 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving overhang for easy removal.
02 - Melt the 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 - For the praline topping, 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.
# Expert Tips:
01 -
- The praline topping creates these incredible chewy, caramelized pockets throughout the brownies that people literally fight over.
- They strike that perfect balance between deeply chocolatey and buttery sweet, like a candy shop met a bakery in the best possible way.
02 -
- Underbaking is your friend here, those gooey centers set up as they cool and create that fudgy texture everyone craves.
- The praline sauce thickens fast once you add the cream, so have your pecans measured and ready before you start heating the butter.
03 -
- Line your pan with parchment paper that has long overhangs on both sides, then use those flaps like handles to lift the whole batch out at once.
- If your praline sauce starts to seize while swirling, just pop the whole pan in the oven for 2 minutes and try again.