New Orleans Praline Brownies

The first time I made these brownies, my entire apartment smelled like a New Orleans candy shop. My roommate actually came home from work early, following the scent up three flights of stairs. We ended up eating them warm right out of the pan while standing in the kitchen, and I knew this recipe was a permanent keeper.

I brought a batch to a Mardi Gras party last year, and they disappeared before I could even grab a plate for myself. Multiple people asked for the recipe, including someone who swore they didnt like nuts in desserts. Something magical happens when that praline frosting sets over the rich chocolate layer.

Ingredients

• Unsalted butter: High quality butter makes both the brownie and praline layers incredibly rich
• Bittersweet chocolate: Use a good quality chocolate bar chopped into pieces for the best melting texture
• Granulated sugar: Creates the shiny crackly top on the brownies
• Light brown sugar: Adds deep molasses flavor that complements the praline topping
• Large eggs: Room temperature eggs incorporate more easily into the batter
• Vanilla extract: Pure vanilla enhances both the chocolate and praline flavors
• All purpose flour: Just enough flour to hold everything together without making them cakey
• Fine sea salt: Balances all the sweetness and brings out the chocolate notes
• Heavy cream: Creates the silky texture in the praline frosting
• Pecans: Toast them first if you want an even deeper nutty flavor
• Powdered sugar: Sift it first to avoid lumps in the frosting

Instructions

Getting Started:

Preheat your oven to 350°F and line a 9x13 inch pan with parchment paper, letting some hang over the sides for easy lifting later.

Melting the Chocolate:

Melt the butter and chopped chocolate in a large saucepan over low heat, stirring gently until smooth and glossy, then set aside to cool slightly.

Building the Batter:

Whisk both sugars into the warm chocolate mixture until fully combined, then add eggs one at a time, whisking well after each addition before stirring in the vanilla.

Folding in Flour:

Sift the flour and salt into the batter and fold gently with a spatula until just incorporated, being careful not to overmix.

Baking to Perfection:

Pour the batter into your prepared pan, smooth the top, and bake for 25 to 28 minutes until a toothpick comes out with moist crumbs, then cool completely in the pan.

Making the Praline:

Melt butter in a medium saucepan over medium heat, add brown sugar and cream, and stir constantly until it reaches a gentle boil for exactly 1 minute.

Adding the Pecans:

Remove from heat, stir in the chopped pecans, then gradually whisk in powdered sugar, vanilla, and salt until smooth and spreadable.

Finishing Touch:

Spread the praline topping evenly over the completely cooled brownies and let it set for at least 30 minutes before cutting into squares.

Pin Recipe

My grandmother used to say that desserts made with pecans were meant for sharing, and these brownies prove her point every time. Theyve become my go to for potlucks and housewarmings because they feel fancy and nostalgic all at once.

Getting the Texture Right

The secret to that perfect fudgy texture is taking the brownies out of the oven while they still seem slightly underbaked. They continue cooking in the hot pan, and this gives you that dense, rich center instead of something dry and cakey.

Making Ahead

These actually taste better the next day once the flavors have had time to meld. Store them in an airtight container at room temperature for up to three days, or freeze individual portions wrapped well in plastic and foil.

Serving Suggestions

A warm brownie with vanilla ice cream is pretty hard to beat, but these are also incredible with a cup of strong coffee or cold milk. For parties, cut them into small squares because a little goes a long way with all that richness.

• Sprinkle flaky sea salt on top of the frosting before it sets for extra contrast
• Add a splash of bourbon to the praline mixture for a grown up twist
• Refrigerate the frosted brownies for 15 minutes before slicing for cleaner cuts

Pin Recipe

Theres something deeply satisfying about combining two classic desserts into one, and these New Orleans Praline Brownies do it beautifully. Hope they bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ How can I ensure fudgy brownies?

Use high-quality bittersweet chocolate and avoid overmixing the batter to retain moisture and achieve a dense, fudgy texture.

→ What’s the best way to toast pecans for topping?

Toast pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently to enhance their crunch and flavor.

→ Can I substitute walnuts for pecans?

Yes, walnuts work well. They provide a different nutty flavor but maintain the topping’s satisfying crunch.

→ How long should the praline topping set before slicing?

Let the praline frosting set for at least 30 minutes at room temperature to achieve a firm, spreadable consistency.

→ What’s the ideal baking time and temperature?

Bake at 350°F (175°C) for 25–28 minutes until a toothpick inserted comes out with a few moist crumbs to ensure a perfect texture.