Praline Brownies - whipping cream, butter, and light brown sugar with pecans make a rich praline topping for quick and easy box mix brownies.
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Pralines are a classic Louisiana candy dating from about 1750 when it was originally made with white sugar and almonds, the preferred nut of the French settlers of the area.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.
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. My favorite is the Betty Crocker brand.
Making the praline topping is as simple as boiling some whipping cream, butter, and light brown sugar in a heavy bottomed, medium sized saucepan over medium heat. Be sure to stir frequently while the mixture is coming to the 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. (Note: 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 ½ inch square pieces. This is really rich and really sweet. Trust me - 1 ½ inches is plenty :-)
More Brownie Recipes on Never Enough Thyme:
- Butterscotch Brownies
- Pumpkin Cream Cheese Brownies
- Marbled Brownies
- 1957 Brownies
- Caramel Pecan Brownies
brownie recipes from Other Bloggers:
- Peppermint Bark Brownies from Add a Pinch
- Chocolate Chip Zucchini Brownies from Two Peas and Their Pod
- Salted Dulce de Leche Brownies from Serious Eats
- Tiramisu Brownies from My Baking Addiction
- Cherry Cheesecake Swirl Brownies from How Sweet Eats
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- 1 boxed brownie mix
For the topping:
- ½ cup whipping cream
- 6 tblsp. butter
- 1 ½ cups packed light brown sugar
- ½ cup chopped pecans toasted
- 1 ½ cups powdered sugar sifted
- 1 tsp. vanilla extract
- Make brownie mix according to the package directions. Allow to cool completely.
- 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.
- Continue cooking for 1 minute, while stirring constantly.
- Remove from heat. Stir in pecans, sifted powdered sugar, and vanilla extract.
- Cool 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 ½ inch square pieces.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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