Dark Chocolate Praline Brownies

A batch of these brownies is how I roped my husband into marrying me. I’m not going to say that these are the only reason he married me, but not even a week after I baked praline brownies for him he asked me out and the rest is history. Call it fate or an incurable sweet tooth, the connection we made over a batch of these brownies is the reason we are together today. Thank the Lord for praline brownies!

So ladies, if you’re looking to woo a lucky man in your life, or feed a crowd of chocoholics, give these a try!

Disclaimer: Studies have shown that these brownies can cause the eater extreme joy. Some people have reported feelings of infatuation towards the baker.

Disclaimer Disclaimer: The author of this blog cannot be held responsible for any unwanted feelings of infatuation toward whosoever bakes these brownies. Please bake responsibly.

Here’s how you make ’em:

Combine 8 oz of unsweetened chocolate and 2 sticks of butter in a bowl and heat in the microwave, stirring every 30 seconds until the chocolate is completely melted and combined with the butter. Set this aside to cool for about 15 minutes.

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In a large mixing bowl beat together the sugar, brown sugar, vanilla, and eggs.

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Beat until the mixture is light and fluffy.

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Gradually beat in the flour.

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Finally, beat in the chocolate mixture until the it is fully combined.

You’ll notice that there is no rising agent in the brownie batter. By not adding a rising agent, the brownies will bake into a lovely, fudgy brownies base, perfect for this recipe.

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Pour the brownie batter into a 9 x 13 pan that has been lined with foil. Spray the foil with nonstick spray and spread the brownie batter out as evenly as possible.

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Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the middle comes out clean.

Allow the brownies to cool on a rack for 1 hr.

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When the brownies are cool, in a saucepan combine 16 oz of semisweet chocolate and 1/4 cup of heavy cream. Cook over low heat until the chocolate is melted and smooth.

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Spread the chocolate mixture over the cooled brownies.

Refrigerate the brownies for at least 4 hours or up to 3 days.

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About 2 hours before you plan to serve the brownies, melt 1/3 cup of butter in a saucepan.

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Add in 1/4 cup of brown sugar ad 1/2 cup of heavy cream.

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Bring the mixture to a boil while stirring and boil for 1 minute.

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Remove the mixture from the heat.

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Stir in powdered sugar, vanilla, and pecans.

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Continue stirring the frosting until it thickens.

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Spread the frosting over the brownies and allow it to set at room temperature for 30 minutes to an hour to fully set.

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To serve, remove the brownies from the pan using the foil and peel pack the foil from the sides of the brownies.

Slice into squares and serve! The brownies are best if served at room temperature or slightly chilled.

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These things are out of this world. The southern style pecan praline on top, the layer of rich chocolate, and the decadent fudgy brownie…

They are a home run every time and a guaranteed show stopper.

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The chocoholics in your life deserve to have this treat. You deserve to have this treat.

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Happy eating!

Dark Chocolate Praline Brownies

Makes a 9 x 13 inch pan of brownies

Ingredients:

  • 8 oz unsweetened chocolate, chopped
  • 2 sticks + 1/3 cups of butter
  • 2 cups granulated sugar
  • 1 cup + 1 1/4 cups brown sugar
  • 1 tbs + 1 tsp vanilla
  • 5 large eggs
  • 1 3/4 cups flour
  • 16 oz semisweet chocolate, chopped
  • 1/4 cup + 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 1/2 cups pecans, chopped

Directions:

  1. Combine 8 oz of unsweetened chocolate and 2 sticks of butter in a bowl and heat in the microwave, stirring every 30 seconds until the chocolate is completely melted and combined with the butter. Set this aside to cool for about 15 minutes.
  2. In a large mixing bowl beat together the sugar, brown sugar, vanilla, and eggs. Beat until the mixture is light and fluffy.
  3. Gradually beat in the flour.
  4. Beat in the chocolate mixture until the it is fully combined.
  5. Pour the brownie batter into a 9 x 13 pan that has been lined with foil. Spray the foil with nonstick spray and spread the brownie batter out as evenly as possible. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool on a rack for 1 hr.
  6. When the brownies are cool, in a saucepan combine 16 oz of semisweet chocolate and 1/4 cup of heavy cream. Cook over low heat until the chocolate is melted and smooth. Spread the chocolate mixture over the cooled brownies.
  7. Refrigerate the brownies for at least 4 hours or up to 3 days.
  8. About 2 hours before you plan to serve the brownies, melt 1/3 cup of butter in a saucepan.
  9. Add in 1/4 cup of brown sugar ad 1/2 cup of heavy cream.
  10. Bring the mixture to a boil while stirring and boil for 1 minute. Remove the mixture from the heat.
  11. Stir in powdered sugar, vanilla, and pecans. Continue stirring the frosting until it thickens.
  12. Spread the frosting over the brownies and allow it to set at room temperature for 30 minutes to an hour to fully set.
  13. To serve, remove the brownies from the pan using the foil and peel pack the foil from the sides of the brownies.
  14. Slice into squares and serve! The brownies are best if served at room temperature or slightly chilled.

If you’re making Dark Chocolate Praline Brownies you may be interested in:

Dark Chocolate Praline Brownies

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