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Name: Praline Brownies
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 16
Cuisine: not set
Ingredients: 5 Oz. Pecan pieces; 1 1/2 Cups Light brown sugar Packed; 3/4 Cup Granulated sugar; 6 tablespoons Unsalted butter; 3/4 Cup Heavy cream; 3/4 Teaspoon Kosher salt; 3/4 Teaspoon Pure vanilla extract; Brownies; 2 Cups AP flour; 1/2 Cup Unsweetened cocoa powder (not Dutch processed); 1 Cup Granulated sugar; 1 1/2 Sticks Unsalted butter; 2 Cups (7 oz.) Dark (70%) chocolate Chopped; 6 Large Eggs; 1 1/2 cups Light brown sugar; 1 teaspoon Kosher salt

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INGREDIENTS

5 Oz. Pecan pieces
1 1/2 Cups Light brown sugar ; Packed
3/4 Cup Granulated sugar
6 tablespoons Unsalted butter
3/4 Cup Heavy cream
3/4 Teaspoon Kosher salt
3/4 Teaspoon Pure vanilla extract
Brownies
2 Cups AP flour
1/2 Cup Unsweetened cocoa powder (not Dutch processed)
1 Cup Granulated sugar
1 1/2 Sticks Unsalted butter
2 Cups (7 oz.) Dark (70%) chocolate ; Chopped
6 Large Eggs
1 1/2 cups Light brown sugar
1 teaspoon Kosher salt

INSTRUCTIONS

Make the Praline:

Preheat the oven to 350. Spread the pecans on a baking sheet and toast for about 10 minutes until golden. Leave the oven on..

In a medium saucepan, combine both sugars with the butter and cream and cook over moderate heat, stirring occasionally until the mix registers 230 on a candy thermometer about 8 minutes. Stir in the toasted pecans and salt. Cook, stirring occasionally until the mix reaches 240 about 2 minutes longer. Remove the pan from the heat and stir in the vanilla. Let the mix cool down to 210. Stir the mix with a wooden spoon until it stiffens and looks cloudy. Scrape the praline onto a parchment paper lined baking sheet. Spread in an even layer and let cool. transfer the praline to a work surface and coarsely chop.

Coat a 9x13 baking pan with baking spray. In a medium bowl, sift the flour with the cocoa powder and granulated sugar. In a medium saucepan set over another saucepan of gently simmering water, melt the butter with the chocolate, stirring until smooth, about 5 minutes. Let cool slightly.

In a large bowl, using a hand mixer, beat the eggs with the light brown sugar and salt at medium speed for 2 minutes. Beat in the dry ingredients in 4 additions, scraping down the side and bottom of the bowl. With the mixer on, drizzle in the chocolate mix and beat at low speed until well combined. Fold in the chopped praline.

Scrape the brownie batter into the prepared pan and bake for about 40 minutes, until a cake tester inserted in the middle comes out clean with just a few moist crumbs attached. Transfer to a rack to cool completely before cutting into bars.

Can be refrigerated for up to 5 days.

NOTES

One of the best things I have ever eaten!

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Praline Brownies

5 Oz. Pecan pieces
1 1/2 Cups Light brown sugar Packed
3/4 Cup Granulated sugar
6 tablespoons Unsalted butter
3/4 Cup Heavy cream
3/4 Teaspoon Kosher salt
3/4 Teaspoon Pure vanilla extract
 Brownies
2 Cups AP flour
1/2 Cup Unsweetened cocoa powder (not Dutch processed)
1 Cup Granulated sugar
1 1/2 Sticks Unsalted butter
2 Cups (7 oz.) Dark (70%) chocolate Chopped
6 Large Eggs
1 1/2 cups Light brown sugar
1 teaspoon Kosher salt

Make the Praline:
Preheat the oven to 350.  Spread the pecans on a baking sheet and toast for about 10 minutes until golden.  Leave the oven on..

In a medium saucepan, combine both sugars with the butter and cream and cook over moderate heat, stirring occasionally until the mix registers 230 on a candy thermometer about 8 minutes.  Stir in the toasted pecans and salt.  Cook, stirring occasionally until the mix reaches 240 about 2 minutes longer.  Remove the pan from the heat and stir in the vanilla.  Let the mix cool down to 210.  Stir the mix with a wooden spoon until it stiffens and looks cloudy.  Scrape the praline onto a parchment paper lined baking sheet.  Spread in an even layer and let cool.  transfer the praline to a work surface and coarsely chop.

Coat a 9x13 baking pan with baking spray.  In a medium bowl, sift the flour with the cocoa powder and granulated sugar.  In a medium saucepan set over another saucepan of gently simmering water, melt the butter with the chocolate, stirring until smooth, about 5 minutes.  Let cool slightly.

In a large bowl, using a hand mixer, beat the eggs with the light brown sugar and salt at medium speed for 2 minutes.  Beat in the dry ingredients in 4 additions, scraping down the side and bottom of the bowl. With the mixer on, drizzle in the chocolate mix and beat at low speed until well combined.  Fold in the chopped praline.

Scrape the brownie batter into the prepared pan and bake for about 40 minutes, until a cake tester inserted in the middle comes out clean with just a few moist crumbs attached.  Transfer to a rack to cool completely before cutting into bars.

Can be refrigerated for up to 5 days.

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Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 16 Servings

Calories: 468
Calories from Fat: 223 (48%)

Amt Per Serving		% DV

	Total Fat 24.8g	33 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 3.2g
Cholesterol 215mg		66 %
Sodium 281.7mg		10 %
Potassium 178.8mg		5 %
Total Carbohydrate 53.5g		16 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 52.8g
Protein 9.5g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 468

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