Brownies are already hard to resist, but swirl in buttery homemade pralines and toasted pecans, and now we’re in dangerous territory. These praline pecan brownies are rich, gooey, a little crunchy, and unapologetically sweet, basically everything I want in a dessert.
The Fudgiest Brownies with Pralines
These Pecan Praline Brownies are the perfect marriage of fudgy brownies and pecan pie. They’re sweeter than pecan brownies and much more decadent. Perfect for those with an incurable sweet tooth.
This recipe is just like making regular brownies, except you’ll make homemade pralines and fold them right into the batter. The pralines add a layer of decadence with a deep, rich molasses-y flavor from the brown sugar in the pralines. It’s similar to what toffee and brown butter add to these chewy blondies.
Pecan pralines on their own can be a little finicky. I’ve made my fair share of batches that never quite set or turned grainy at the last second. But here’s the thing: in brownies, none of that matters. Even if they’re a little soft or not picture-perfect, they melt right into the batter and give every bite that signature brown sugar crunch and molasses depth. Think of this as praline training wheels, only tastier.
You’ll melt butter in a saucepan, then mix white sugar, brown sugar, salt, and heavy cream. Pecans and vanilla extract are stirred in, then spread on a baking sheet to cool. The result is sweet, nutty, sugar-coated pecans that take basic brownies to the next level. Plus, the pralines add a little touch of Southern charm, which is always a good thing.
These fudgy brownies with praline pieces are a little extra work, but totally worth it, and they’re great for sharing, too. Bring them to your next potluck or party and watch them disappear in minutes.
4 Key Building Blocks for Homemade Praline Brownies
These are only the main ingredients you’ll need to make this recipe. Make sure to check the recipe card for the full list of ingredients and measurements.
- Pecans: Classic praline ingredient. Toast them lightly for extra depth and crunch before adding them in.
- Dark chocolate: Use a good-quality dark chocolate bar or chopped baking chocolate for the best flavor and texture. Chocolate chips can work in a pinch, but they don’t melt as smoothly.
- Cocoa powder: Boosts the chocolate flavor and deepens the color. Use unsweetened cocoa powder for the best flavor.
- Cayenne pepper: Just a pinch adds a subtle warmth that brings out the chocolate flavor without making the brownies spicy. It’s optional but highly recommended, as it gives the brownies a little something extra.
4 Easy Steps to Making the Best Praline Brownies
Step One: Make the Pralines
Tip: You can use a candy thermometer, but it’s not required. You’re looking for the mixture to boil and thicken until it turns from glossy to creamy and starts to pull away from the sides of the pan. If you’re not using a thermometer, keep an eye on texture and color.
Step Two: Melt the Chocolate and Prep Brownie Batter Base
Step Three: Add Eggs, Vanilla, and Dry Ingredients
Step Four: Fold in the Pralines and Bake
Don’t Forget!
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Ingredients
Pralines
- 4 tablespoons butter
- 1 cup sugar
- 1 cup light brown sugar
- ¼ teaspoon salt
- ½ cup heavy cream
- 1 ½ cups pecans chopped
- 1 tablespoon vanilla
Brownies
- 18 tablespoons butter
- 3 ounces dark chocolate chopped
- 1 ½ cups flour
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ½ cup plus 1 tablespoon cocoa powder
- 2 ½ cups sugar
- 3 eggs
- 1 tablespoon vanilla
Instructions
Pralines
- Line a cookie sheet with parchment paper.
- Melt the butter in a saucepan over low heat. Add white and brown sugar, salt, and cream and whisk to combine. Cover and turn the heat to medium and bring to a boil, about 2-3 minutes. Once boiling, remove the lid and continue to boil until it reaches 242º, about 5 minutes.
- Remove from the heat, working quickly, add the pecans and vanilla and wisk until it turns from shiny to creamy and starts to thicken. (Don’t let it get too thick to spread) Spread into a ¼ inch layer on the parchment paper and let cool. You can place it in the freezer while you are making the brownies. You want it cold, but not frozen. Remove and cut into 1 inch pieces.
Brownies
- Preheat the oven to 350º. Line a 9 x 13 inch baking pan with parchment paper.
- In a large microwave safe bowl, add the chopped chocolate and the butter and microwave on 50% power until melted and smooth, stirring every 30 seconds for about 2 minutes. Whisk in the cocoa powder and then the sugar until well combined. Add eggs and vanilla and whisk until smooth.
- In a separate bowl, whisk the flour, salt and cayenne. Fold the flour mixture into the chocolate mixture, mixing just until combined. Gently fold the praline pieces into the brownie mixture and spread into the prepared pan. It will be thick.
- Bake for 35-40 minutes until a toothpick comes out with a few crumbs.
Notes
- Store these in an airtight container at room temperature. They’ll stay fresh for aobut 3 days, otherwise store in the freezer.
