Pecan Praline Brownies
These rich and fudgy homemade pecan praline brownies are a decadent treat! With a deep chocolate-y brownie base and a layer of pecan praline topping!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
You know those pecan pralines that you can get in candy stores in places like Charleston and Savannah?
The first time I had them was back in college when my family took a trip to visit my uncle in Charleston. I think just between my mom and I, we ate over a pound of them in the course of a day. Don’t judge : )
When I saw this recipe, those pecan pralines were the only thing I could think of. Since we don’t get to head down to Charleston often, I wanted to make these brownies as a treat for my parents – I had a feeling my mom and I would really enjoy them.
And enjoy them we did. I made them when we visited my parents a few weekends ago, and they were gobbled up in no time.
Be warned – they are very rich. The pecan topping really puts these over the top.
So until we can make it down to Charleston, I’ll just have to make do with these. I think I can manage.
Additional Brownie Recipes You Might Enjoy!
- Chocolate Avocado Brownies
- Pistachio Dark Chocolate Brownies
- Dairy Free Brownies
- Chocolate Stout Brownies
- S’mores Brownies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the brownies:
- ¾ cup unsalted butter
- 3 ounces dark chocolate (I used 60%)
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 1 tablespoon espresso powder
- ¼ teaspoon salt
For the topping:
- 1 heaping cup raw pecans
- ½ cup heavy cream
- 1 cup packed light brown sugar
- 3 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
To make the brownies:
- Preheat the oven to 350ºF. Line a 9 x 13 baking dish with parchment paper then set aside.
- In a double broiler, melt the butter and chocolate, stirring occasionally. Remove from heat then set aside to cool slightly.
- Pour the chocolate mixture into a large bowl. Add in both types of sugar and mix well. Next add in the eggs and vanilla extract. Stir until well combined. Add in the flour, espresso powder and salt. Continue to stir just until the flour is incorporated.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for about 27 to 30 minutes, until a toothpick inserted in the middle comes out clean.
- Let the brownies cool completely before you proceed.
To make the topping:
- Preheat the oven to 350ºF.
- Place the pecans in an even layer on a baking sheet. Toast in the oven for about 5 minutes, until fragrant. Once cool, roughly chop and then set aside.
- In a medium saucepan, add the cream, brown sugar, butter and corn syrup. Over medium heat, bring the mixture to a boil (stir just to get everything combined). Once the mixture is boiling, turn the heat down to medium-low and then let boil for 6 minutes without stirring.
- Remove from the heat and mix in the vanilla and pecans. Pour the mixture evenly over the cooled brownies.
- Let the brownies sit for at least 30 minutes. Cut the brownies into small squares to serve.
Adapted from the now defunct blog Cate's World Kitchen
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 295 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 58mg Sodium: 46mg Carbohydrates: 35g Fiber: 1g Sugar: 29g Protein: 3g