Makes 96 Brownies
Ingredients
Brownies
3 ¾ cups all purpose flour
1 ½ t. salt
2 ¼ cups butter
12 squares (16 oz) unsweetened chocolate, chopped
6 cups sugar
2 T. vanilla extract
15 large eggs, beaten
Praline Topping
15 T. butter
1 cup packed brown sugar
½ cup bourbon or 4 T. vanilla extract plus 4 T. water
6 cups confectioners’ sugar
1 ½ cups pecans, toasted and coarsely chopped
Method of Preparation
Preheat oven to 350°F. Grease three 13” x 9” baking pans.
- In a small bowl, whisk flour and salt until blended.
- In a heavy 4 quart saucepan, melt butter and unsweetened and semi-sweet chocolate over low heat, stirring frequently, until smooth. Remove from heat.
- With a wooden spoon, stir in sugar and vanilla. Add eggs; stir until well mixed.
- Stir flour mixture into chocolate mixture just until blended.
- Divide batter equally among prepared pans; spread evenly.
- Bake until toothpick inserted 1 inch from edge comes out clean, 25 to 30 minutes. Cool completely in pans on wire racks.
- In 4 quart saucepan, melt butter and brown sugar over medium-low heat until mixture has melted and begins to bubble, about 5 minutes. Remove from heat. With wire whisk, beat in bourbon or vanilla and water. Add confectioners; sugar and stir until smooth.
- With small metal spatula, spread one-third of topping over room-temperature brownies in each pan; sprinkle evenly with pecans. Cut each pan of brownies lengthwise into 4 strips, then cup each strip crosswise into 8 pieces.