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.

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.