Praline Pecan Brownies
Rich, fudgy chocolate brownies topped with a buttery, crunchy praline pecan layer. A perfect homemade dessert for celebrations or sweet cravings.
Ingredients
For the Brownies
- ¾ cup 98g all-purpose flour
- ½ cup 57g cocoa powder
- ¼ tsp + ⅛ tsp baking powder
- ¼ tsp salt
- ¾ cup 180ml vegetable oil
- 1½ cups 310g granulated sugar
- 1½ tsp vanilla extract
- 3 large eggs room temperature
For the Praline Pecan Topping
- 5 tbsp 75ml heavy cream
- 5 tbsp 70g unsalted butter
- 1 cup + 2 tbsp 253g light brown sugar
- 1 tbsp corn syrup optional
- 6 tbsp 40g chopped toasted pecans
- ¾ cup 86g powdered sugar (sifted)
- ¾ tsp vanilla extract
Instructions
- Toast pecans in a dry pan for 3–4 minutes. Set aside.
- Preheat oven to 350°F (177°C). Line an 8x8 pan with parchment paper.
- Whisk dry ingredients for brownies in one bowl.
- In another bowl, mix oil, sugar, vanilla, and eggs until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Pour into pan and bake for 22–26 minutes.
- While baking, make praline by melting butter, cream, and brown sugar. Boil for 2 minutes.
- Remove from heat, stir in powdered sugar, vanilla, and pecans.
- Pour warm praline over hot brownies and spread evenly.
- Cool completely for 1 hour before slicing.
Notes
These Praline Pecan Brownies are best when served fresh after they’ve fully cooled, as the praline layer needs time to set for that perfect fudgy-yet-chewy texture. Always be careful not to overbake the brownie base, since a slightly soft center gives the best rich and gooey result once the topping is added. If you prefer a deeper caramel flavor, dark brown sugar can be used in the praline instead of light brown sugar. For clean, sharp slices, use a sharp knife and wipe it after each cut. These brownies store well at room temperature for a few days, but the flavor and texture become even richer after resting for a few hours, making them a great make-ahead dessert for special occasions.