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5 from 14 votes

Praline Brownies

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

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.

Video

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.