Praline Brownies

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I didn't have pralines, so I just added the normal amount of pecans and no extra chocolate. I also used a 9x9 square pan, and they turned out delicious. They were almost fudgy. For the topping, I think you should use half. It's a little much as is. I didn't have a candy thermometer, so I went to soft ball stage using the cold water test. These brownies were flavorful, fudgy and just plain excellent. I don't have any idea why everyone else i having such trouble.

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If you're still out there, I watched the show, and although she said 1 c of pralines, it looked like she had pecans in the canister she was measuring from. Also, she used a 9 x 13 pan rather than the size called for in the recipe

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I am considered an expert baker. However, these brownies were not that good. A boxed brownie has more flavor.
Where do you get Pralines?? In the Northwest no where. so I made my own last night. Today I made the brownies.
I only made 1/2 of the topping recipe because I could tell I would have a lot leftover. Butter and pecans are expensive, so I didn't want leftovers.
The topping was wonderful!!! But the brownie was very chalky (as one person put it. Bland, boring, just not that good. The pralines just melted into it, I was hoping for some texture there. Maybe because I had fresh ones they didn't hold up??
I was very disapointed in this recipe! It was a lot of work for something no one wanted seconds of.

I too, was wondering how you get 2 1/2 doz out of a 9 X 9 pan???

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I watched this episode yesterday on Paula's Best Dishes and then looked up the recipe online a few hours later. The show had the brownies in a 9x13 pan, not a 9x9 pan, but I thought maybe the printed recipe was altered a little bit (it wasn't. I made the brownies today using a 10x10 dark, non-stick pan, and because of the added depth, it needed to bake for nearly an hour at 325 degrees (I tested with a toothpick every 5 minutes after the 25 minute mark. The topping absolutely must be cooked using a candy thermometer! It might take 20 minutes to come to 224 degrees on a commercial grade gas stove, but on my electric smooth cooktop (at the "medium" heat instructed it took nearly 45 minutes for my topping to reach 224 degrees. The brownies themselves have an extremely rich chocolate taste, but because I used dark semi-sweet chocolate, it wasn't over the top. The praline topping was sweet (a little too much so for my husband, which I thought made for a nice contrast. I will make these again, but will use a 9x13 pan next time. Both my husband and my two kids really liked the overall taste, but thought the brownie was a little "tall." Both kids found the topping to taste just right. I now have half the topping I made in the refrigerator, and am planning to make cupcakes next weekend to use it up.

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I was going to make these brownies but I was a little confused. The recepie calls for a 9x9 pan yet the recepie yields 2 1/2 dozen. Either they arev very small or the pan has to be larger.