Servings: 3 dozens
Nonstick cooking spray
Eight 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
5 large eggs
1 3/4 cups all-purpose flour
Two 8-ounce semisweet chocolate bars
1/4 cup heavy whipping cream
Praline Frosting, recipe follows
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
1 cup confectioners’ sugar
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a 13- by 9-inch baking pan with foil. Spray with nonstick cooking spray.
In a small saucepan, combine the unsweetened chocolate and butter. Cook over low heat, stirring frequently, until the chocolate melts and the mixture is smooth. Let it cool for 15 minutes.
In a large bowl, beat the sugars, vanilla and eggs at medium speed with a mixer until fluffy. Gradually beat in the flour. Add the chocolate mixture to the flour mixture, beating until combined. Spoon the batter into the prepared pan.
Bake until the center is set, 25 to 30 minutes. Let cool in pan for 1 hour.
In a small saucepan, combine the semisweet chocolate and cream. Cook over low heat, stirring frequently, until the chocolate melts and the mixture is smooth. Spread over the cooled brownies, cover and chill for at least 4 hours or up to 3 days.
Spread Praline Frosting over the chocolate mixture. Let stand until set. Cut into squares to serve.
In a medium saucepan, melt the butter, and then add the brown sugar and mix together. Slowly add in the cream. Bring to a boil over medium heat and boil for 1 minute. Remove from the heat and stir in the confectioners’ sugar, pecans and vanilla extract. Continue stirring until the mixture thickens, 3 to 4 minutes. Spread immediately over chilled brownies.
Oven, Saucepan, Spoons and Large Bowl
My Recipe Box | Log in to view
Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
Join Paula and family for a Party at Sea to the Eastern Caribbean (San Juan, St. Thomas and St. Maarten - roundtrip from Miami) aboard the Celebrity Reflection presented by Alice Travel. Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel. We are running out of space, so book as soon as possible!
Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
Click here for tickets.
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!