Praline Pecan Brownies

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Praline Pecan Brownies are a soft and chewy brownie with a praline-like topping. It’s the perfect marriage of praline and brownie, and they are SO addicting! It’s a fun and easy way to enjoy praline pecans without quite as much work!

Why You’ll Love Praline Pecan Brownies

There’s nothing better than an easy homemade brownie. I regularly use my like-a-box brownie recipe as the base for upgraded brownies. In the spirit of more fantastic flavor combinations for basic brownies, I bring you my Praline Pecan Brownies where basic brownies get a praline glow up you won’t believe! I could not stop eating them. Here’s why I think you’ll love them too.

• Perfect Brownie Texture. The key to making these chewy brownies is to use oil in the batter. It gives them a decadently moist, fudge-like texture; it’s the perfect combo of cakey, chewy, and chocolatey goodness.
• Easy to Make. These brownies start with my like-a-box-mix brownie recipe, which is super easy to make, pretty much fool-proof and one of the most popular recipes on my site. The soft and chewy texture is the perfect base to the praline topping.
• Simple Praline Topping. Pralines generally consist of the following components – pecans, sugar, butter and milk or cream. They can be tricky to get just right which is why I think you’ll love the topping for these brownies. It isn’t exactly a frosting, but it also isn’t fully praline. It’s kind of a cross between the two, and firmer than a typical frosting. Although the topping does require careful measuring and monitoring, it is easier to get right than making pralines. It’s such a fun way to enjoy praline pecans without quite as much work. I just love the combination of caramel-y flavor and toasted pecans in the frosting. YUM!
• Perfect for Any Occasion: These brownies are perfect any time of the year. If you have a party or holiday coming up, these would be a great option for a simple dessert that feels special and tastes great!

After tasting these brownies, I know you are going to get hooked on praline desserts. Take my word for it, and try my Pecan Praline Pumpkin Bread, Pecan Praline Cheesecake and Best Southern Pralines Pecan Recipe.

What You’ll Need To Make Praline Pecan Brownies

Feel like a baking pro while making this brownie recipe with these ingredient tips. You can find the full ingredient amounts in the recipe card toward the bottom of this post.

For the Brownies

• Flour – I use all-purpose flour (measured properly) so that the brownies stay moist and chewy. I recommend a food scale, but you could also use the spoon and level method. Feel free to use your favorite 1:1 gluten-free flour instead.
• Cocoa powder – You’ll need a good-quality, natural unsweetened cocoa powder. I prefer to use Hershey’s regular cocoa powder.
• Baking powder – Just a little helps the brownies rise a touch and contributes to the lightly cakey texture.
• Salt – For flavor enhancement.
• Oil – I have tried using butter in the brownie batter, and while it works, the oil definitely produces a more dense texture and they don’t rise as much, so you end up with a thinner brownie.
• Sugar – Regular granulated sugar brings the sweetness to the brownies and helps keep them moist.
• Vanilla – I love to pair vanilla extract with cocoa powder. It actually helps to soften some of the bitterness of the cocoa.
• Eggs – Make sure to use large eggs. They will bind the batter together and give a bit of chew to the baked brownies.

For the Praline Pecan Topping

• Cream – You’ll need heavy whipping cream (also known as heavy cream) for the topping.
• Butter – I recommend using unsalted butter. It prevents the topping from being too overpowering. I’d also suggest bringing it to room temperature before using.
• Brown sugar – When measuring the light brown sugar, make sure to pack it into the cup (or use your food scale).
• Corn syrup – Adding corn syrup to the topping is optional but highly recommended. It helps keep the topping on the softer side and helps to make it less crumbly.
• Pecans – Once the pecans are toasted and chopped, they are ready to be added to the topping.
• Powdered sugar – Be sure to sift the powdered sugar. I don’t always recommend this, because it isn’t always necessary, but it definitely is in this case. You don’t want lumps in the topping and if you end up with some, you’ll have to stir it longer creating a thick, overly firm topping.
• Vanilla – Use a high-quality brand for the best flavor.

How to Make Praline Pecan Brownies

For a quick overview of how to make these praline-topped brownies, check out the step-by-step photo tutorial. You can find full directions in the recipe card.

To Make the Brownies

• Prep. Preheat oven to 350 degrees F and grease a 9×9 square baking pan.
• Combine the dry ingredients. Whisk together the flour, cocoa powder, baking powder, and salt.
• Combine the wet ingredients. Mix together the oil, sugar, and vanilla extract. Add the eggs and mix to combine.

• Put it all together. Add the dry ingredients to the wet ingredients and mix to combine.
• Bake. Spread the batter evenly into the prepared pan and bake for 25-30 minutes.
• Cool. Set aside to cool while you make the frosting.

To Make the Praline Frosting

• Combine the cream, butter, brown sugar and corn syrup. In a medium saucepan, combine the cream, butter, brown sugar and corn syrup. Cook over medium heat, stirring continuously, until mixture comes to a light boil.
• Boil and stir. Boil for about 45 seconds to 1 minute, or until it reaches 210 degrees F, stirring gently the whole time.
• Remove from heat and add other ingredients. Remove from heat and gently stir in the pecans, powdered sugar and vanilla extract.
  • Note: Be sure to sift the powdered sugar before adding it, so that the topping isn’t lumpy. It requires a lot of extra stirring to remove lumps which will thicken and dry out the frosting.
• Cool. Allow the topping to sit in the pan to cool and thicken for about 3-5 minutes, gently stirring often.

To Assemble the Brownies

• Top. Once the frosting is cooled, spread it evenly over the brownies.
• Cool and cut. Allow the frosted brownies to cool completely, about 1-2 hours, until brownies and frosting are completely cool and set. Use the overhanging parchment paper to remove the brownies from the pan. Cut into bars.

• Enjoy!
• Store. Store brownies in an airtight container at room temperature. Best if eaten within 5-7 days.

Tips for Success

Make the best Praline Pecan Brownies by using some of my favorite baking tips. Pay close attention to the details, and you’ll be well on your way toward eating delicious brownies

• Don’t over-mix. When mixing the dry ingredients with the wet ingredients, mix just until incorporated. Over mixing the batter will cause the glutens in the flour to overdevelop, giving you a tough, dense brownie.
• Make it mess-free. You can either grease your brownie pan or line it with parchment paper. Either way will do. If you choose to grease the pan, do so liberally to make them easier to remove. If you go the parchment paper route, I suggest using a piece that extends over the sides of the pan. You’ll use the pieces that hang over to easily lift the brownies from the pan. It will make it so much easier to cut them.
• Use corn syrup in the topping. The corn syrup is optional, but helps keep the topping on the softer side and less crumbly.
• Weigh and sift the powdered sugar. You don’t want to add too much powdered sugar and dry out the frosting. I highly recommend weighing it with a food scale if you can. Then, be sure to sift the powdered sugar. It’s a very necessary step for making lump-free topping. If you skip the sifting, you’ll definitely end up with some lumps. It takes a lot of stirring to remove lumps which will overly thicken the frosting and make it too firm.
• Pay close attention to the topping directions. The firmness of the topping can vary with small adjustments, so pay attention and read the recipe before you begin the topping. I do recommend a candy thermometer (I like to use this instant read thermometer) to be sure that you don’t cook it too much. Overcooking will cause it to be a little too firm.

More Delicious Brownie Recipes

• Fudgy Cookies and Cream Brownies
• Fudgy Brownies with Crunchy Butterfinger Crust
• Ultimate Peanut Butter Fudge Brownies
• Nutella Fudge Brownies
• Cinnamon Roll Blondies
• Guinness Chocolate Brownies

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