Praline brownies topped with creamy brown sugar-pecan frosting and a sprinkle of sea salt are the ultimate chocolate indulgence!
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2 large eggs, at room temperature
- 2/3 cup flour
- 1/2 cup bittersweet chocolate chips
- 3 Tbsp unsalted butter, cubed
- 3/4 cup light brown sugar
- 3 Tbsp milk
- 1/8 tsp salt
- 1/2 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/2 cup pecans, toasted and chopped
- sea salt, for topping
- Preheat oven to 325°F and line an 8-inch square metal baking pan with parchment paper.
- Place melted butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Fold in chocolate chips.
- Scrape batter into prepared pan and use a piece of wax paper coated with nonstick spray to press the batter evenly into the pan. Gently tap pan once to remove air bubbles.
- Bake brownies for 23 to 24 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and let cool completely on a wire rack.
- For the praline frosting, combine butter, brown sugar, milk, and salt in a heavy saucepan over medium heat. Bring mixture to a boil; boil, stirring constantly, for 1 minute. Turn off the heat and whisk in vanilla and powdered sugar until smooth. Stir in pecans. Immediately pour the warm praline frosting over the brownies, tilting the pan to coat evenly.
- Let topping set, then sprinkle with sea salt and cut into squares with a sharp knife (wipe knife clean between cuts). Store leftover brownies in the refrigerator; bring to room temperature before serving.
Keywords: Praline, Pecan, Brownie