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!
Servings 15 servings
- 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
- 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.
Calories: 428kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 427mg | Potassium: 157mg | Fiber: 3g | Sugar: 37g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg