Published: · Modified: by Chef Dennis Littley
4.74 from 15 votes
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If you’re looking for the best ooey-gooey black bottom praline brownie bar, look no further. These chocolate delights are easy to make and will satisfy every sweet tooth and chocolate lover in your family!
I borrowed this recipe from one of my favorite chefs, Alice Medrich or as I like to call her, the Queen of Chocolate. I’ve had great results with many of her recipes and this brownie bar was OMG delicious.
I did have the wrong sized pan when I made these bars which caused my cooking time to be off a bit, but I didn’t hear anyone complain about the consistency and quite frankly enjoyed the extra ooey-gooey texture. If you’d rather have them fully set a few more minutes in the oven will do the trick.
But just imagine this black bottom praline brownie with a scoop of vanilla ice cream… OMG.
You might also like these recipes:
- Chocolate Cheesecake Bars
- Chocolate Mousse Cake
- Chocolate Fudge Cake
- Chocolate Mousse( the real stuff)
- Insanely Delicious Triple Chocolate Brownies.
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4.74 from 15 votes
Ooey Gooey Praline Brownie Bars
What could be better than an ooey-gooey black bottom praline brownie bar loaded with pecans! Check out my easy to make recipe and amaze your friends with your baking skills. Just make sure to make enough of these delicious brownie bars.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 529kcal
Author: Alice Medrich The Queen of Chocolate
Ingredients
Brownie Layer
- 8 tablespoon unsalted butter
- 6 ½ ounces semi-sweet chocolate
- ¾ cup plus 2 tablespoon Sugar (6.125 oz)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon . salt
- 2 large eggs (cold)
- ½ cup all-purpose flour (2.25 oz)
Pecan Topping
- ½ cup all-purpose flour (2.25 oz)
- ½ teaspoon baking soda
- 8 tablespoon unsalted butter-melted
- ¾ cup packed brown sugar (5.25 oz)
- ½ teaspoon salt
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 ½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
Preheat oven to 350 degrees
line a 9×13 metal baking pan , bottom and all four sides with foil
Brownie Layer
place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
Stir in Sugar, vanilla, and salt with a wooden spoon.
Add the eggs and mix well
Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
Scrape batter into prepared pan and set aside.
Pecan Topping
Combine flour and baking soda in a small bowl and mix well using a fork
Combine the melted butter with the brown sugar and salt
Add in the egg yolks and vanilla
Add in flour mixture and then the pecans, mix well
drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
Bake for 20-25 minutes or until the top is completely brown and cracked*
Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
Cut into squares*
Notes
*Turn pan front to back halfway through the baking time to ensure even baking *May be kept in an airtight container for 2-3 days * half of my Pecans were coffee pecans, substitute 1 teaspoon of espresso powder if you like the coffee flavor
Nutrition
Calories: 529kcal | Carbohydrates: 45g | Protein: 5g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 218mg | Potassium: 215mg | Fiber: 3g | Sugar: 32g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2.3mg
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About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Bestfoodies
Made these awesome brownies today. I only had salted butter so I omitted the salt in the recipe and I used a cup of chocolate chips for the semi-sweet chocolate. They taste heavenly although they aren’t as thick and gooey looking as yours and I hoped they would be… thanks for sharing this awesome recipe…we all loved it and put it in our “keeper” recipes!Reply
Christina @ Sweet Pea's Kitchen
I made these brownie bars and they were incredible! I used brown butter in the brownie batter and it gave it a rich and nutty flavor that paired perfectly with the pecan topping. Thanks for a great recipe! 🙂
http://sweetpeaskitchen.com/2012/02/20/black-bottom-praline-brownie-bars/Reply
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