Save to Pinterest These New Orleans-style brownies feature a dense, fudgy chocolate base made from high-quality bittersweet chocolate and a blend of sugars for depth and sweetness. The topping is a luscious praline frosting combining creamy butter, brown sugar, and crunchy pecans, creating a perfect balance of textures and flavors. Baked in a 9x13 pan, these treats cool before the praline layer is spread to set. Ideal for sharing, they celebrate southern traditions in a decadent, approachable way.
The smell of melting butter and chocolate always pulls me into the kitchen, no matter what else I am doing. These brownies happened because I was craving something fudgy but also missing that Southern praline sweetness from my grandmother recipes. After three attempts at getting the praline layer right without it sliding off the brownies, I finally nailed the perfect consistency. Now these are the most requested dessert at every family gathering.
I brought these to a potluck last summer and watched my friend Sarah take three bites before looking up with wide eyes, asking what kind of magic was in the pan. Her husband usually skips dessert but ended up taking home the leftover pieces wrapped in a napkin. There is something about that combination of rich chocolate and buttery pecan praline that makes people slow down and savor every bite.
Ingredients
- Unsalted butter: Use room temperature butter for easier melting and smoother incorporation into the chocolate
- Bittersweet chocolate: Chopping it yourself helps it melt more evenly than chocolate chips
- Granulated sugar: Creates that signature shiny crackly top on the brownies
- Light brown sugar: Adds moisture and a subtle caramel note to the chocolate base
- Large eggs: Room temperature eggs incorporate better and prevent the chocolate from seizing
- Vanilla extract: Pure vanilla extract makes a noticeable difference in the final flavor
- All-purpose flour: Do not pack the flour when measuring or your brownies will be cakey instead of fudgy
- Fine sea salt: Enhances the chocolate flavor without making these taste salty
- Heavy cream: Room temperature cream incorporates more smoothly into the praline mixture
- Pecans: Coarsely chopped pecans give you satisfying chunks in every bite
- Powdered sugar: Sifting first prevents lumps in the praline frosting
Instructions
- Preheat your oven:
- Get your oven to 350°F and line a 9x13 pan with parchment, letting the ends hang over for easy lifting later
- Melt the chocolate base:
- Stir butter and chopped chocolate over low heat until completely smooth, then set aside to cool for about 5 minutes
- Build the batter:
- Whisk in both sugars until no grainy streaks remain, then beat in eggs one at a time until glossy
- Add the dry ingredients:
- Fold in the flour and salt gently just until you cannot see white streaks anymore
- Bake the brownies:
- Spread batter evenly and bake 25 to 28 minutes until a toothpick comes out with moist crumbs, then cool completely
- Make the praline frosting:
- Boil butter, brown sugar, and cream for 1 minute, then stir in pecans and whisk in powdered sugar until thick
- Finish and set:
- Spread the warm praline topping over cooled brownies and let it set for at least 30 minutes before cutting
Save to Pinterest My daughter asked if we could make these for her birthday instead of a regular cake, and honestly I cannot blame her. Seeing the praline frosting glistening on top of that dark chocolate layer makes the whole house feel festive. These brownies have become our celebration dessert for everything from job promotions to rainy Tuesdays that need brightening up.
Getting The Texture Right
The secret to the perfect brownie texture is pulling them from the oven when there are still moist crumbs on your toothpick. If you wait until it comes out completely clean, you will end up with cakey brownies instead of the fudgy ones we are after. Let them cool completely in the pan before trying to add the frosting.
Mastering The Praline Frosting
Timing matters when making the praline topping because it transforms from pourable to spreadable to set quite quickly. Have your sifted powdered sugar measured and ready before you start boiling the butter mixture. Whisk vigorously when adding the powdered sugar to prevent any lumps from forming.
Serving And Storage Tips
These brownies actually taste better the next day as the flavors meld together and the texture becomes even more fudgy. Store them in an airtight container at room temperature for up to three days, though they rarely last that long in my house.
- Warm each brownie for 10 seconds in the microwave before serving
- A dusting of sea salt on top highlights the praline flavor beautifully
- Cut them with a warm knife for clean slices through the frosting
Save to Pinterest There is nothing quite like cutting into these brownies and seeing that perfect layer of pecan studded praline frosting on top. Hope these become a favorite in your kitchen too.
Frequently Asked Questions
- → What gives the brownies their fudgy texture?
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The combination of melted bittersweet chocolate and butter, along with careful mixing and baking time, creates a dense, moist, fudgy texture in the brownies.
- → How is the praline topping made?
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The topping is made by boiling butter, brown sugar, and heavy cream, then combining it with chopped pecans, powdered sugar, vanilla, and salt to form a thick, rich frosting.
- → Can pecans be substituted in the topping?
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Yes, walnuts can be used as an alternative to pecans for a different nutty flavor and texture.
- → How long should the brownies cool before adding the topping?
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Allow the brownies to cool completely in the pan before spreading the praline frosting to ensure the topping sets properly.
- → What is the recommended baking pan size?
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A 9x13-inch (23x33 cm) baking pan is ideal to achieve the proper thickness and bake time for these brownies.
- → Any tips for extra crunch in the topping?
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Toasting the pecans in a dry skillet for about 5 minutes before adding enhances their crunch and nutty flavor.
