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Praline Topped Brownies

Makes 96 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.

  1. In a small bowl, whisk flour and salt until blended.
  2. In a heavy 4 quart saucepan, melt butter and unsweetened and semi-sweet chocolate over low heat, stirring frequently, until smooth.  Remove from heat.
  3. With a wooden spoon, stir in sugar and vanilla.  Add eggs; stir until well mixed.
  4. Stir flour mixture into chocolate mixture just until blended.
  5. Divide batter equally among prepared pans; spread evenly.
  6. Bake until toothpick inserted 1 inch from edge comes out clean, 25 to 30 minutes.  Cool completely in pans on wire racks.
  7. 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.
  8. 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.