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
- Brown Sugar Brownies: Follow my tips for thick fudgy brownies with crunchy edges. You’ll wonder why you used white sugar for so long!
- Frosting: The frosting tastes just like a praline. No candy thermometer is required!
- 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
- Prep work: Line pan and preheat the oven.
- Brownie Batter: Combine butter, brown sugar, eggs, and marinade. Add in dry ingredients and caramel bits.
- Bake for 40-45 minutes.
- 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.
- Frost: Spread icing over cooled brownies. Top with pecans.
Leftovers
Storage: Store leftovers in an air-tight container for up to 1 week.
Tips
- Easy Cleanup: Line your pan with nonstick foil to make clean up and removing your brownies a cinch.
- 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.
- 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.
- Always cool brownies completely before frosting. A wire rack or a cool stove burner for around an hour should do the trick.
- Mom’s Trick: Always cut brownies with a plastic knife which are naturally nonstick.
Try These Brownies Next
Nutella Brownies (2 Ingredients!)
Praline Brownies
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
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
- Easy Cleanup: Line your pan with nonstick foil to make clean up and removing your brownies a cinch.
- 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.
- 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.
- Always cool brownies completely before frosting. A wire rack or a cool stove burner for around an hour should do the trick.
- Mom's Trick: Always cut brownies with a plastic knife which are naturally nonstick.
These were really hard to resist! Everyone at my house loved it.
Mmmm…. these are so good! I can’t resist them!
This is SO good! I love it!
Oooh, these Praline Brownies look heavenly!
These Fudgy chocolate brownies are mouth watering!
I don’t think I’ve ever seen a brownie recipe this delicious! I can’t wait to make this. I’m going to stuff my face!