Praline Brownies
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
packed, dark |
*
|
| ¾ | cup |
butter
or margarine, divided |
|
| 2 | tablespoons |
evaporated milk
|
|
| ½ | cup |
pecans
coarsely chopped |
|
| 2 | cups |
brown sugar
light, packed |
*
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
packed, dark |
*
|
| 177 | ml |
butter
or margarine, divided |
|
| 3E+1 | ml |
evaporated milk
|
|
| 118 | ml |
pecans
coarsely chopped |
|
| 473 | ml |
brown sugar
light, packed |
*
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
Directions
In a saucepan, combine the dark brown sugar, ¼ cup butter and milk.
Stir over low heat until butter is melted.
Pour into an ungreased 8 inch square baking pan; sprinkle evenly with pecans.
In a mixing bowl, cream light brown sugar and remaining butter; add eggs.
Stir in flour, vanilla and salt until moistened.
Spread over pecans. Bake at 350℉ (180℃) for 30 to 35 minutes or until brownies test done.
Cool 5 minutes in pan; invert onto a tray or serving plate.
Cool slightly before cutting.
