Praline Brownies

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I recorded this show and reviewed the recipe info. Found three things that need to be changed: 1 1 cup pastry flour; 2 1 1/4 cups sugar; and 3 You need to boil the 1/4 pound of butter, then boil the butter again after you add the water, then boil the butter and water again after you add the sugar. This step requires the ingredients to be brought to a boil three times.
This was stressed twice. This is just delicious.

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I aIways love reviews written by people who don't take time to cook the recipe first before they write their comments. I have had this brownie from Savannah Sweets on River street whenever we visit Savannah, it's sinfully sweet it makes you feel guity eating it. Thanks for the recipe, I'll keep it in my books. Presonaly, I don't care what you call it, that is one special brownies and deserves the name Praline.

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Wonderfully decadent...as a dessert should be!!

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This is a very special recipe...thank you for sharing Stan and Paula. I cant wait to make it for my family.

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I did watch the show and Paula put pecans in that recipe not traditional pralines. I believe there is a "praline" that just coats the pecans and are not really the traditional praline you would find in a candy store. I also know that southern old timers called plain ole pecans "pralines" and I would have stuck to that explanation if the recipe here had listed pecans not pralines. So, who knows?

I would think judging from the recipe itself and the reviews here, that if you used the traditional pralines, it would probably be so rich that you could barely eat it!

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These brownies are way tooo rich...They were originally concocted by the devil himself, I'm sure. My fiance and I almost had heart attacks because of the massive sugar content. This recipe should come with a warning. But if you like chocolate, and you're not diabetic, go for it. Just not too much, because you may get sugar-poisoning.

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I had the same issuse, amount of sugar and pan size, pecans not pralines in cake portion. Didn't worry about the flour as many dense cake recipes call for minimal flour. I made exactly as the recipe stated and was very disappointed. The flavor was bland. Tasted like a Texas Sheet Cake to me and I don't like those either. The topping, even in the 9 x 13 pan would have been way too much. I cooked as per directions-digital calibrated thermometer- and it was way too thin so I added enough powdered sugar to make it more spreadable and let it set from there. I used about half on the brownies. I put some maple syrup with the rest and reheated it. Will use it for ice cream topping.

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I am surprised anyone got this recipe to turn out. You need 1 1/4 cup of sugar not a 1/4 cup. Make sure you use a pastry flour. You can find that at a health food store. I use Arrowhead Mills Organic enriched unbleached white flour. You can also get in a light wheat pastry flour which is flour with no gluten in it. They used 1 cup of flour not 1/4 cup of flour. I used pure vanilla. They put in 1 cup of chopped pecans (not pralines and one cup of milk chocolate chips, I use Gherdelli. They poured this brownie mixture into a 9x13 sprayed ceramic coated pan and baked it on the top shelf of the oven at 325 degrees for about 25 minutes, watch the edge as it pulls away from the pan a little bit it is done. Brownies keep cooking when you take them out of the oven too.
Set the brownies on a cooling rack and make your frosting. I didnt see anything wrong with the frosting other then if you put it on a 9x9 brownie it would be way too much. After they got done with the frosting they put the frosting back off of the burner and let set for 30 minutes, then they spread the frosting onto the brownies with a bent long frosting knife. Use a small brownie spatula to get out. If you don't watch the shows don't trust the recipes.

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I saw the show and they look unbelievable - but I thought they put in more flour like a 1 1/4 cup pastry flour...can someone confirm?

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On the show, Paula made a mistake by calling the pecans, pralines. Pralines are a confectionary treat consisting of a rich caramel base and pecans. They are generally made & sold in the South. They are called Praline Brownies because the topping TASTES like a praline. To the "expert baker" below: what did you mean by "fresh ones"? and did you allow your brownies to cool completely before adding the topping?. The pan on the show looked like a 9x13 but it's possibe that the man who developed that recipe originally called for it to be made in a 9x9. For those of us who love pralines, use the 9x9, completely cooled brownies and spread a thick layer of topping on!!
Lastly, use the pans, ingredients, temps, etc. that's called for in the printed recipe to achieve the best end result. Especially when the recipe is from someone other that the Food Network chef. If you allter this & that, like so many do on here, you're just setting yourself up for disappointment. And your review won't be taken seriously.