Sink your teeth into these New Orleans Praline Brownies, and you're going to feel like you are in food heaven. These pecan frosted brownies are so rich and delicious you are going to satisfy your hungry sweet tooth. Plus, this is an easy brownie recipe you need in your life.
Ingredients
For the Brownies:
1/3cupDutch-processed cocoa
1 ½teaspoonsinstant espresso
1/2cupplus 2 tablespoons boiling water
2ouncesunsweetened chocolate, finely chopped
4tablespoons1/2 stick unsalted butter, melted
1/2cupplus 2 tablespoons vegetable oil
2large eggs
2large egg yolks
2teaspoonsvanilla extract
2 ½cupssugar
1 ¾cupsunbleached all-purpose flour
3/4teaspoontable salt
6ouncesbittersweet chocolate, cut into 1/2-inch pieces
For the Praline Frosting:
1/2cupwhipping cream
6tablespoonsbutter
1 ½cupspacked brown sugar
1/2cupchopped pecans, toasted
1 ½cupspowdered sugar
1teaspoonvanilla
Instructions
Preheat oven to 350F. 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. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in chocolate chunks.
Transfer batter to prepared pan and spread batter into corners of pan and smooth surface. Bake 30 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1½ hours. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.
To make the frosting, in medium saucepan, combine cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently.
Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set.
Notes
Recipe Notes: For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the heat retention of glass can lead to overbaking). Use high-quality chocolate for best results.