Brownies take on a delishly unique twist with a rich praline icing sprinkled with salted, toasted pecans in my amazing Praline Brownies. These brownies are enough to make Lil Debbie jealous!
A friend asked me how I come up with the recipes for Call Me PMc. Sometimes I see a commercial and it makes me think of a recipe. Sometimes I see a picture and it makes me think of something I want to try. Sometimes I daydream in carpool line of meals for my family. My boys even make suggestions. Some are good. Some are not. I also think of recipes when I’m running or when I’m falling asleep at night.
That’s precisely how I came up with this brownie recipe. As I was falling asleep one night, I had been craving a really rich decadent dessert all day, but didn’t have time to make one. I also didn’t know what I actually wanted. I wanted something rich and chocolate. I wanted it to be relatively easy.
I make these really good Rocky Road Brownies that has chocolate melted and mixed into the batter versus just cocoa powder. This gives the brownies an intense chocolate flavor, which I love. But what could I top them with?
I absolutely love pralines, whenever my husband visits New Orleans on business (because otherwise, I’d be with him.) He always brings me back a box of pralines which last me about 3 days…..ok, 2 days.
It’s been a really log time since I’ve had pralines. A lightbulb went off that would be my icing! Rich caramel praline-type frosting with salted and toasted pecans!
I seriously wanted to get out of bed and make them right then!
First you’ll want to toast the pecans, while that’s happening melt your butter and chocolate in the microwave. After it’s melted, stir to combine. Then, allow it to cool while you measure and prepare for mixing the ingredients together.
I usually let the chocolate mixture and nuts cool while I measure my dry ingredients.
Also, a good tip for less clean-up time is to line your 10x15x1 inch pan with parchment or heavy aluminum foil. If you choose to use a 9×13 inch pan, the brownies will be thicker and will require a longer cooking time. Cook them an extra 3 to 5 minutes and watch carefully.
I usually don’t start the praline topping until I remove the brownies from the oven. By doing this I’m assured they will be cooler when the frosting is ready.
For less lumps, you’ll want to sift the powdered sugar before adding to the butter and brown sugar mixture. Pour the frosting mixture over the brownies while the icing is still hot. It spreads much better and more smoothly when it’s warm.
You can mix the nuts into the icing or sprinkle them on top as shown in my photos.
- 1 c pecans chopped
- 1 tsp coarse salt
- 1 c butter room temp
- 4 oz semisweet chocolate chopped
- 2 c sugar
- 1 1/2 c all-purpose flour
- 1/2 c unsweetened cocoa
- 4 large eggs room temp
- 1 tsp pure vanilla extract
- 3/4 tsp salt
- Caramel Frosting
- 1/2 cup brown sugar
- 1/4 cup whipping cream or whole milk
- 1/4 cup butter
- 1 tablespoon vanilla yes, tablespoon
- 1 and 1/4 cup confectioners sugar powdered sugar
Heat a sauce pan to medium. Salt pecans then add them in a single layer in the sauce pan and toast 8 to 10 minutes. Watch them carefully and do not scorch.
Preheat oven to 350 degrees. Spray 15x10x1 inch jelly roll pan with non-stick spray. I also like to line it with parchment paper or aluminum foil for easier clean up.
Melt 1 c butter and 4 oz chocolate in the microwave for 1 minute, stir. Heat at 30 second increments and stirring until melted.
Whisk sugar, flour, cocoa, eggs, vanilla, and salt together. Pour chocolate mixture into dry ingredients and combine. Don't over mix. Pour batter into prepared 15x10x1 inch pan.
Bake at 350 degrees for 20 minutes.
Allow brownies to cool.
Bring brown sugar, cream and butter to a boil in a 2 quart sauce pan over medium heat. Stir constantly. Boil for 1 to 2 minutes or until brown sugar is dissolved.
Remove from heat and stir in vanilla. Whisk in powdered sugar and stir until smooth.
Working quickly, pour over cake and spread into a thin layer.
Top with salted and toasted pecans.
Sift confectioners sugar so there are no lumps. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
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