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Black Bottom Praline Brownie Bars

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Rich, fudgy, deep dark chocolate brownies topped with an incredible pecan praline topping that’s perfect for your Mardi Gras celebration. 

These bars are absolutely delicious! The browned butter adds a rich and nutty flavor that is just incredible paired with the pecan praline topping. No stand mixer is need for this recipe, so it couldn’t be easier to whip up a batch of these babies.

These brownies are great anytime of year, but especially for Mardi Gras season!

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Black Bottom Praline Brownie Bars

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 brownies
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For the Brownie Layer:

  • 8 tablespoons unsalted butter, cut into 1-inch cubes
  • 6 ½ ounces semi-sweet chocolate, chopped
  • 3/4 cup plus 2 tablespoons sugar, 6.125 oz
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, cold
  • 1/2 cup all purpose flour, 2.25 oz

For the Pecan Topping:

  • 1/2 cup all purpose flour, 2.25 oz
  • 1/2 teaspoon baking soda
  • 8 tablespoon unsalted butter, melted
  • 3/4 cup packed brown sugar, 5.25 oz
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups coarsely chopped pecans, 8.75 oz

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  • Adjust oven rack to middle position and heat oven to 350 degrees F. Butter the bottom and sides of a 9×13-inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  • To make the brownie layer: Place the chocolate in a heatproof bowl. In 10-inch skillet over medium-high heat, heat butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Pour it over the chocolate and let stand for 30 seconds. Stir until smooth and set aside to cool for 5 minutes.
  • Stir sugar, vanilla, and salt into the chocolate mixture until smooth. Add the eggs and mix until incorporated. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan. Scrape batter into prepared pan and smooth the top with an offset spatula; set aside.
  • To make the pecan topping: in a small bowl whisk together the flour and baking soda; set aside.
  • In a medium bowl combine melted butter, brown sugar and salt until smooth. Add the egg yolks and vanilla to mix until incorporated. Add the flour mixture and beat until combined. Fold in the pecans.
  • Drop by spoonfuls on top of the brownie layer so that most of the brownie mixture is covered (it will spread and cover the brownies during baking).
  • Bake for 20-25 minutes or until the top is completely brown and cracked.
  • Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.
Author: Laura

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Source: adapted from A Culinary Journey With Chef Dennis originally from Bittersweet

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