By Paula DeenJUMP TO RECIPE
Prep time: 15 minutes
Cook time: 15 minutes
- 1/4 lb plus more for pan and 2 sticks for topping butter
- 1/4 cup pastry flour
- 1/8 teaspoon baking powder
- 3 cold eggs
- 2 teaspoons vanilla extract
- 1/4 cup water
- 1/4 cup sugar
- 1 1/2 cups cut into chunks semisweet chocolate
- 1 cup chopped pralines
- 1 cup chocolate chips
- 3 cups light brown sugar
- 14 oz evaporated milk
- 2 cups pecans
Special equipment: candy thermometer
Preheat oven to 325 °F. Butter a 9 by 9-inch pan.
Sift together flour and baking powder. Set aside
In a small bowl, beat together eggs and vanilla extract. Set aside.
In a saucepan, melt the 1/4 lb of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well.
*Cook’s Note: Since butter mixture is so hot, the chocolate will melt rapidly.
Pour into a large bowl and allow to cool.
Add eggs and vanilla to the chocolate mixture and blend together using a hand-held blender. Add the flour mixture and blend until combined. Fold in pralines and chocolate chips.
Pour batter into the prepared pan and bake for 25 minutes. Once done, remove from the oven and allow brownies to cool before adding topping.
When brownies and topping have cooled, completely frost brownies, cut into squares and serve.
*Cook’s Note: Constantly stir and pay attention to temperature in order for the topping to come out well.
In a saucepan over medium heat, add sugar, 2 sticks butter and milk. Stir with a wooden spoon for about 20 minutes or until mixture registers 224 °F on candy thermometer. Immediately turn off the heat once it reaches the temperature. Fold in pecans. Allow to cool, about 30 minutes.