Indulge in the ultimate New Orleans dessert experience with these decadent Pecan Praline Brownies. These jazzed-up boxed brownies topped with a sweet and crunchy pecan praline are pure bliss. Their rich flavor and beautiful presentation make them a crowd-pleaser.
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Ingredients – Here’s What You’ll Need
Steps to Make Jazzed-Up Boxed Brownies
- Prepare brownies according to package directions, or for even better brownies, follow my tips for jazzed-up boxed brownies as described below. For this recipe, I used the Ghirardelli Ultimate Chocolate Premium Brownie Mix.
Preheat the oven to 325°F and line a 9×9-inch baking pan with parchment paper. Set aside until ready to use. The first change I made was to swap the oil for unsalted butter. Melt the butter in a large microwave-proof bowl in 30-second increments until fully melted. This should take no more than a minute. Allow the butter to cool slightly, then whisk in whole milk, which is a swap for the water called for on the box.
- Lightly beat together two eggs, I increased the eggs the box called for from one to two. Then, whisk the beaten eggs and a teaspoon of vanilla extract into the butter and milk mixture.
- Next, pour the boxed brownie mix into the bowl and stir with a silicone spatula or wooden spoon until fully combined.
- Then, stir in toasted pecan pieces.
- Transfer the brownie mixture to the prepared pan and bake according to the package directions. For me, that was 40 minutes.
- The brownies are done when the center is set, and a toothpick inserted about two inches from the edge comes out clean. Remove from the oven and allow to cool completely in the pan on a wire cooling rack.
Steps to Make the Pecan Praline Topping
- Sift the powdered sugar and set aside until ready to use.
- Melt unsalted butter in a medium saucepan over medium heat. Then, add dark brown sugar and heavy whipping cream. Stir frequently until the mixture comes to a boil.
- Once the mixture comes to a boil, stir constantly for about a minute.
- Remove from the heat. Stir in vanilla extract and toasted pecan pieces.
- Add sifted powdered sugar.
- Stir in the powdered sugar until well combined and smooth. Allow the mixture to cool for about five minutes, stirring frequently.
- Pour the praline topping over the cooled brownies and smooth into an even layer with a silicone spatula.
- Sprinkle some additional toasted pecan pieces over the top and slightly press them into the praline topping to ensure they stick. Allow to cool for about an hour before cutting into squares and enjoying. Store Pecan Praline Brownies in an airtight container for 3 to 5 days.
These Pecan Praline Brownies are truly the ultimate indulgence. The perfect combination of fudgy brownies and crunchy pralines makes them irresistible. With their rich flavor, easy preparation, and impressive presentation, these Pecan Praline Brownies are the perfect dessert for any occasion.
Frequently Asked Questions
Replacing oil with butter in brownies is generally considered better because butter provides a richer flavor, a fudgier texture, and a shinier crust compared to oil – which can result in a chewier brownie with a less pronounced flavor. Essentially, butter enhances the overall taste and texture of the brownie due to its milk solids and fat content.
Replacing water with milk in brownies results in a richer, more fudgy texture because milk contains fat, which adds moisture and flavor that water lacks. This makes for a more decadent brownie. Essentially the milk fat contributes to a gooier, chewier consistency.
Adding an extra egg to brownies will generally make them denser, richer, and more fudgy because eggs act as a binding agent. This adds moisture and structure to the batter, resulting in a chewier texture.
Vanilla extract is added to brownies to enhance the overall flavor profile by adding a subtle sweetness and depth, balancing out the richness of the chocolate and creating a more complex taste. It “rounds out” the flavor and makes the brownie taste more well-rounded, even though you might not directly taste a strong vanilla flavor.
Recipe Tips and Tricks
- To toast pecan pieces place them on a rimmed baking sheet and bake in a 350°F for 10 minutes. Cool to room temperature before adding to brownies.
- You can substitute light brown sugar in the praline frosting. However, dark brown sugar has a higher molasses content, which gives the pralines frosting a richer, deeper flavor with more pronounced caramel notes, making it taste more complex and decadent.
Other Great Pecan Praline Recipes
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Recipe
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Pecan Praline Brownies
Equipment
- 9×9-inch baking pan
- Parchment paper
- large microwave proof bowl
- Silicone Spatula
- medium saucepan
- small colander for sifting powdered sugar
Ingredients
For Brownies
- 19 oz Box Brownie Mix1
- ¼ c Unsalted Butter2 melted
- ¼ c Whole Milk3
- 2 Large Eggs4
- 1 tsp Vanilla Extract
- ½ c Toasted Pecan Pieces5
For Pecan Praline Frosting
- 1 ½ c Powdered Sugar, sifted
- 6 tbs Unsalted Butter
- 1 ½ c Dark Brown Sugar6
- ½ c Heavy Whipping Cream
- 1 tsp Vanilla Extract
- ¾ c Toasted Pecan Pieces divided
Instructions
To Make Jazzed Up Boxed Brownies
- Prepare brownies according to package directions, or for even better brownies follow my tips for jazzed up boxed brownies. For this recipe I used Ghirardelli Ultimate Chocolate Premium Brownie Mix.
- Preheat oven to 325°F and line a 9×9-inch baking pan with parchment paper, set aside until ready to use.
- Melt the butter in a large microwave proof bowl in 30 second increments, until fully melted. This should take no more than a minute. Allow the butter to cool slightly. Whisk whole milk into the melted butter.
- Lightly beat together two eggs, then whisk the beaten eggs and a teaspoon of vanilla extract into the butter and milk mixture.
- Next, pour the boxed brownie mix into the bowl and use a silicone spatula, or wooden spoon, to stir until fully combined. Then, stir in toasted pecan pieces.
- Transfer the brownie mixture into the prepared pan and bake according to the package directions, 40-44 minutes. The brownies are done when the center is set and a toothpick inserted about two inches from the edge comes out clean. Remove from the oven and allow to cool completely in the pan on a wire cooling rack.
To Make the Pecan Praline Topping
- Sift the powdered sugar and set aside until ready to use.
- Melt unsalted butter in a medium saucepan over medium heat. Then, add dark brown sugar and heavy whipping cream. Stir frequently until mixture comes to a boil. Once the mixture comes to a boil stir constantly for about a minute.
- Remove from the heat. Stir in vanilla extract and ½ cup of the toasted pecan pieces. Stir in the sifted powdered sugar until well combined and smooth. Allow the mixture to cool for about five minutes, stirring frequently.
- Pour the praline topping over the cooled brownies and smooth into an even layer with a silicone spatula. Sprinkle the remaining ¼ cup of toasted pecan pieces over the top and slightly press them into the praline topping to ensure they stick.
- Allow to cool for about an hour before cutting into squares and enjoying. Store Pecan Praline Brownies in an airtight container for 3 to 5 days.
- Yield 16 servings
Tips/Notes
- I used Ghirardelli Ultimate Chocolate Premium Brownie Mix.
- Replace the oil the brownie mix calls for with unsalted butter.
- Replace the water the brownie mix calls for with whole milk.
- Add one more egg than the brownie mix calls for, or a total of two eggs.
- To toast pecan pieces, place them on a rimmed baking sheet and bake them in a 350°F oven for 10 minutes. Cool to room temperature before adding to brownies.
- You can substitute light brown sugar. However, dark brown sugar has a higher molasses content, which gives the praline frosting a richer, deeper flavor with more pronounced caramel notes, making it taste more complex and decadent.
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