Praline Brownies
Submitted by Blossom93
Praline brownies layer a buttery brown sugar-pecan topping in the bottom of the pan, then bake right under a tender vanilla brown-sugar batter. Flip the pan and the praline crown sits on top, glossy and crackling.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
60 minPraline brownies pull off a clever bit of upside-down baking. A glossy brown sugar and pecan topping goes into the pan first, the batter spreads on top, and after baking you flip the whole thing so the praline ends up on the surface, slightly caramelized from kissing the bottom of the pan.
These aren’t fudgy chocolate brownies. They’re closer to a blondie with a candied pecan crown, and they lean hard on the toasty butterscotch flavor of dark brown sugar against vanilla.
Keep an eye on the bake. The praline layer will smell like burnt sugar fast if you push past 35 minutes. Test with a toothpick that comes out with moist crumbs, not wet batter, then rest the pan for exactly five minutes before inverting. Wait too long and the topping sticks; flip too soon and the brownies tear.
Pro Tips
- Toast the pecans for five minutes before sprinkling. It deepens the praline flavor and keeps the nuts crisp under the batter.
- Do not grease the pan. The brown sugar mixture acts as its own non-stick layer when it caramelizes.
- Cut into squares only after the brownies have cooled to just-warm. Hot, the praline is too soft to slice cleanly.
Variations
- Stir chocolate chips into the batter for praline-chocolate hybrids.
- Swap pecans for toasted walnuts or hazelnuts for a different nutty profile.
- Add a teaspoon of bourbon to the topping mixture for grown-up praline depth.
Ingredients
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.
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