New Orleans Praline Brownies

Fudgy chocolate brownies topped with a decadent praline frosting. Enjoy the flavor of your favorite New Orleans candy with this EASY recipe.

I am good at many things such as baking, shopping, and spotting a dog in a busy street full of people.

However, there are also things I’m terrible at. Enter: Making the bed, wrapping gifts, and candy making.  I can microwave fudge, but when it comes to stirring things and using thermometers I’m not the best! I’ve ruined more pans making caramels than I care to admit on a public blog.

Making homemade pralines is something I may not master in this lifetime, but these brownies are the next best thing. The homemade brown sugar brownies perfectly complement the thick pecan frosting.

Why I Love This Recipe

1. Brown Sugar Brownies: Follow my tips for thick fudgy brownies with crunchy edges. You’ll wonder why you used white sugar for so long!
2. Frosting: The frosting tastes just like a praline. No candy thermometer is required!
3. No Mixer Required: Just use a wooden spoon!

Ingredient Notes

• Butter: Butter adds a rich flavor that oil cannot replicate.
• Brown Sugar: Pack brown sugar into the cup when you measure it.
• Flour: Scoop your flour into your measuring cup and level it off with a knife. Avoid dipping your measuring cup into the flour as you’ll likely use too much.
• Tony Chachere’s Praline Honey Ham Marinade: We use this in both the brownies and frosting for a punch of authentic flavor.
• Pecans: Pecan pieces are perfect for this recipe and often cheaper than halves.

How To Make Praline Brownies

1. Prep work: Line pan and preheat the oven.
2. Brownie Batter: Combine butter, brown sugar, eggs, and marinade.  Add in dry ingredients and caramel bits.
3. Bake for 40-45 minutes.
4. Make the frosting: Combine all ingredients except the pecans. Bring to a boil and cook 1 minute. Remove from heat and stir in powdered sugar.
5. Frost: Spread icing over cooled brownies. Top with pecans.

Leftovers

Storage: Store leftovers in an air-tight container for up to 1 week.

Tips

1. Easy Cleanup: Line your pan with nonstick foil to make clean up and removing your brownies a cinch.
2. Don’t overmix: Mix until you can just no longer see the white specks of flour. I always make my brownies with a wooden spoon.
3. Don’t overbake: Brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs. If you see raw batter continue baking for 2-3 minute increments.
4. Always cool brownies completely before frosting. A wire rack or a cool stove burner for around an hour should do the trick.
5. Mom’s Trick: Always cut brownies with a plastic knife which are naturally nonstick.

Praline Brownies

Fudgy chocolate brownies topped with a decadent praline frosting. Enjoy the flavor of your favorite New Orleans candy with this EASY recipe.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: Cajun

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 24 Servings

Author: Krystle Smith

Ingredients

For the Brown Sugar Brownies

• ▢ 1.5 Cups Butter Melted
• ▢ 3 Cups Brown Sugar Packed
• ▢ 1 Cup Cocoa Powder
• ▢ 3 Cups Flour
• ▢ 1 Teaspoon Baking Powder
• ▢ 6 Whole Eggs
• ▢ 2 Teaspoons Tony Chachere's Praline Honey Ham Marinade
• ▢ 1 Cup Caramel Baking Bits

For the Praline Frosting

• ▢ 4 Tablespoons Butter
• ▢ 2 Tablespoons Praline Honey Ham Marinade
• ▢ 1 ½ Cups Brown Sugar
• ▢ 1-2 Cups Powdered Sugar
• ▢ 6 Tablespoons Heavy Whipping Cream
• ▢ 2 cups Pecans Chopped

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Instructions

For the Brownies

• Line a 9x13 inch pan with nonstick foil. Preheat oven to 350 degrees F.
• In a large bowl, combine butter, marinade, and brown sugar. Add eggs one at a time.
• In a medium bowl combine flour, cocoa powder, and baking powder. Gradually add to the butter mixture a little at a time, stirring until just combined.
• Fold in caramel bits.
• Bake for 40-45 minutes. Cool.

For the Praline Frosting

• In a large kettle, butter, marinade, heavy cream, and brown sugar. Bring to a boil stirring constantly.
• Stir in pecans and allow to cook for 1-2 more minutes.
• Remove from heat and stir in powdered sugar. Allow cool for 5-10 minutes.
• Evenly spread frosting over brownies, allow to set for about an hour before enjoying.

Notes

Ingredient Notes

• Butter: Butter adds a rich flavor that oil cannot replicate. 
• Brown Sugar: Pack brown sugar into the cup when you measure it. 
• Flour: Scoop your flour into your measuring cup and level it off with a knife. Avoid dipping your measuring cup into the flour as you'll likely use too much.
• Tony Chachere's Praline Honey Ham Marinade: We use this in both the brownies and frosting for a punch of authentic flavor. 
• Pecans: Pecan pieces are perfect for this recipe and often cheaper than halves. 

Tips

1. Easy Cleanup: Line your pan with nonstick foil to make clean up and removing your brownies a cinch. 
2. Don't overmix: Mix until you can just no longer see the white specks of flour. I always make my brownies with a wooden spoon.
3. Don't overbake: Brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs. If you see raw batter continue baking for 2-3 minute increments. 
4. Always cool brownies completely before frosting. A wire rack or a cool stove burner for around an hour should do the trick.
5. Mom's Trick: Always cut brownies with a plastic knife which are naturally nonstick. 

 

 

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