A fudgy brownie mix topped with a layer of praline candy makes these shortcut Praline Brownies a go-to for potlucks, holidays, or anytime you need something sweet in a hurry.
Is it “prah-leens” or is it “pray-leens”? That seems to be the eternal question regarding this iconic candy of the south. What is not in question is how delicious it is.
The mixture of brown sugar, cream, butter, and pecans is fantastic on its own, but when spread on top of a fudgy brownie, it’s just incredible. Serve these Praline Brownies to your friends and watch their faces light up!
Pralines are a classic Louisiana candy dating from about 1750, when it was originally made with white sugar and almonds, the preferred nut of the French settlers of the area. However, the Creoles quickly found a better alternative in pecans and replaced the white sugar with brown. In New Orleans, it was once the tradition for young women to make pralines before going to a ball and then enjoy them with friends at their homes afterward.
— This post was originally published on January 31, 2018. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 10
Primary Ingredient(s): Brownie, mix, whipping cream, butter, brown sugar, pecans
Skill Level: Easy
What You’ll Like About This Recipe
- Starts with a box mix for easy prep.
- The praline topping takes a simple brownie to a whole other level.
- Can easily be made in advance and stored.
Ingredient Notes
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- Boxed Brownie Mix — I prefer a chewy brownie for this recipe and typically use Duncan Hines Chewy Fudge brownies. They’re one of the few brands that still offer an 18.3 ounce mix. You’ll also need any ingredients (oil, eggs, etc.) called for by the brownie mix.
- Whipping Cream — It’s one of the primary components of the praline topping and gives it the rich, silky texture.
- Light Brown Sugar — The molasses in the brown sugar is what gives the praline its caramel flavor. Very old recipes for pralines would have started with caramelizing a portion of the sugar, which would give the pralines their signature flavor. Using brown sugar is a modern shortcut.
- Pecans — I like to toast the nuts for a richer flavor.
- Powdered Sugar — Do take a few minutes to sift the powdered sugar so that the praline topping doesn’t have any lumps.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Praline Brownies
To make these decadent brownies, you can start with your favorite brownie recipe or do as I do and use a boxed mix. There are some very good brownie mixes in the grocery store, and they really save time in the kitchen.
- Mix the brownie mix according to the package directions. Bake the brownies and allow them to cool completely.
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- In a heavy bottomed, medium saucepan, mix the whipping cream, butter, and brown sugar. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
- Once it reaches a boil, continue to cook for one minute, while stirring constantly.
- Remove the pan from the heat and stir in the pecans, sifted powdered sugar, and vanilla extract.
Pro Tip
Be sure to sift the powdered sugar. I know it’s tempting to skip that step, but powdered sugar always has little clumps in it, and if you don’t sift it, you’ll wind up with lumps in your topping.
- Cool the mixture for 5 minutes, stirring frequently.
- Spread the frosting over the cooled brownies.
- Allow it to stand for 30-45 minutes or until the frosting is set. Cut into approximately 1 1/2 inch square pieces. This is really rich and really sweet. Trust me – 1 1/2 inches is plenty 😊!
Recipe Success Tips
- Cool brownies completely before frosting. It may be tempting to rush, but if the brownies are still warm when you add the topping, it’ll melt instead of setting up.
- Use a heavy saucepan for the topping. A thinr pan can make the sugar scorch before the mixture comes together. Heavy pans distribute heat more evenly and reduce the chance of burning.
- Toast the pecans first. Toasting pecans deepens the flavor. To toast pecans, place them in a small baking pan and bake for 5-6 minutes at 350 F. Watch carefully and remove them immediately when they’re lightly toasted and fragrant.
- Don’t overcook the praline. Once the mixture comes to a boil, set a timer for one minute. Overcooking the topping can create a grainy texture.
- Let the topping set before slicing. Give it a good 30 to 45 minutes on the counter to firm up. Rushing the process can make slicing really difficult.
How to Store and Reheat
- Store cut brownies in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped pieces for up to 3 months.
- Let frozen brownies thaw at room temperature before serving.
Questions About Praline Brownies
You can omit the pecans, but you should know that pecans are a crucial ingredient in pralines. Without them, the frosting will still set up fine and taste sweet and creamy, but it will be missing that signature praline nuttiness.
I guess it depends on what you consider hardened like candy. It firms up like pralines. That is, it becomes a soft fudge-like consistency but stays sliceable and creamy.
Yes, just double all ingredients and bake the brownies in a 9×13 pan. You’ll need to allow extra time for the doubled amount of topping to set fully.
More Brownie Recipes You’ll Like
Easy Caramel Pretzel Brownies
Butterscotch Brownies
Pecan Pie Brownies
Pumpkin Cream Cheese Brownies
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Praline Brownies
Ingredients
- 18.3 ounces boxed brownie mix Duncan Hines recommended
For the topping:
- ½ cup whipping cream
- 6 tablespoons butter
- 1 ½ cups packed light brown sugar
- ½ cup chopped pecans toasted (see notes below)
- 1 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Make brownie mix according to the package directions. Allow to cool completely.18.3 ounces boxed brownie mix
- In a heavy bottomed, medium saucepan, mix the cream, butter, and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil.½ cup whipping cream, 6 tablespoons butter, 1 ½ cups packed light brown sugar
- Once the mixture boils, continue cooking for 1 minute, stirring constantly.
- Remove from heat. Stir in pecans, sifted powdered sugar, and vanilla extract.½ cup chopped pecans, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract
- Cool the praline mixture for 5 minutes, stirring frequently.
- Spread frosting over brownies.
- Allow to stand for 30-45 minutes or until frosting is set. Cut into approximately 1 1/2 inch square pieces.
Notes
- To toast pecans, place them in a small baking pan and bake for 5-6 minutes at 350 F. Watch carefully and remove them immediately when they’re lightly toasted and fragrant.
- Store in an airtight container at room temperature for up to 3 days or freeze individually wrapped pieces for up to 3 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Be still my heart!!!!!
What a wonderful combination. Looks like that could be just the thing for Super Bowl. Or any Wednesday.
These look amazing! I have spent a lot of time in New Orleans and it seems to me that most people there say prah-leens. That doesn’t quite feel right in my mouth, so I say pray-leens.