I have to give props to Betty Crocker for this recipe. But OH MY GOD these are fabulous!! An ooey gooey fuggy pecan brownie with a toasted pecan praline frosting. Every time I’ve made these to bring to a function, nothing comes back home except an empty plate.
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Ingredients:
Brownies:
1 box fudge brownie mix
water, vegetable oil and eggs called for on brownie box
1/2 cup chopped pecans
Praline Frosting:
1/2 cup whipping cream
6 Tbsp butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
1 tsp vanilla
Method:
Heat oven to 350 degrees. Spray bottom of 9″x13″ pan with cooking spray. Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs). Stir in 1/2 cup pecans. Bake as directed then cool for about an hour until completely cool.
Topping:
In a small-medium sized saucepan, mix whipping cream, butter and brown sugar. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 – 2 minutes. Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla. Cool 5 minutes, stirring frequently. Spread frosting over the cooled pan of brownies. Let stand for about 45 minutes or until frosting is set before cutting.
Tip – Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting. If you let the frosting cool completely, the praline will break up.
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