- Total Time:
- 1 hr 45 min
- 15 min
- 30 min
- 1 hr
- 2 1/2 dozen brownies
- 1/4 pound butter, plus more for pan
- 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 semisweet chocolate, cut into chunks
- 1 cup chopped pralines
- 1 cup chocolate chips
- Topping, recipe follows
- 3 cups light brown sugar
- 2 sticks butter
- 14 ounces evaporated milk
- 2 cups pecans
Special equipment: candy thermometer
Preheat oven to 325 degrees 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 pound 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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
*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, butter and milk. Stir with a wooden spoon for about 20 minutes or until mixture registers 224 degrees F on candy thermometer. Immediately turn off the heat once it reaches the temperature. Fold in pecans. Allow to cool, about 30 minutes.
Recipe courtesy Stan Strickland