Pecan Praline Brownies
Indulge in the ultimate dessert experience with these decadent Pecan Praline Brownies. Their rich flavor makes them a crowd-pleaser.
Servings: 16
Calories: 429kcal
Equipment
- 9x9-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 teaspoon 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 teaspoon 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 9x9-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
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.
Nutrition
Calories: 429kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 117mg | Potassium: 86mg | Fiber: 1g | Sugar: 49g | Vitamin A: 370IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
